CFSP Menu Planning 4

Question 1

Which of the following best describes 'menu mix' (also called sales mix)?

Accepted Answer

The percentage each menu item contributes to total items sold

Answer

Menu mix shows the proportion of total sales represented by each item, revealing which items guests actually choose.

Question 2

A foodservice director is planning a menu for a venue hosting guests with celiac disease. Which ingredient must be eliminated or rigorously controlled?

Accepted Answer

Gluten (wheat, barley, rye)

Answer

Celiac disease requires complete avoidance of gluten, found in wheat, barley, and rye, including cross-contact from shared equipment.

Question 3

In menu pricing, the 'factor method' determines selling price by:

Accepted Answer

Dividing raw food cost by the desired food cost percentage expressed as a decimal

Answer

The factor method: Factor = 1 ÷ food cost %; Selling price = raw food cost × factor.

Question 4

Which menu item category in the menu engineering matrix requires a decision to either reposition or remove?

Accepted Answer

Dogs

Answer

Dogs have both low popularity and low profit margin, making them prime candidates for removal or significant reformulation.

Question 5

A table d'hôte menu differs from an à la carte menu primarily because:

Accepted Answer

Table d'hôte offers a complete meal at one inclusive price with limited choices

Answer

Table d'hôte (or prix fixe) provides a multi-course meal for a fixed price, bundling courses together unlike à la carte individual pricing.

(CFSP) Certified Foodservice Professional Practice Test

(CFSP) Certified Foodservice Professional Practice Test

CFSP Menu Planning 4