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Menu Planning and Costing Flashcards

7 cards from real CMC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Menu Planning and Costing flashcards as text

  1. A catering event requires 8 oz of cooked roast beef per guest for 120 guests. The cooking yield is 65%. How many pounds of raw beef must be purchased?

    Answer: 92.3 lbs

    Total cooked needed = (8 oz × 120) / 16 = 60 lbs; raw needed = 60 / 0.65 = 92.3 lbs.

  2. Which approach to menu pricing assigns a fixed markup multiplier to food cost to determine selling price?

    Answer: Cost-plus (factor) pricing

    Factor pricing multiplies the food cost by a set factor (e.g., 1/food cost %) to arrive at a selling price that meets the target food cost.

  3. A tasting menu's primary strategic purpose is to:

    Answer: Showcase culinary skill while maximizing check average

    Tasting menus highlight the chef's range and creativity across multiple courses, typically commanding premium prices and raising the average check.

  4. If a menu item's popularity index is above the menu average, it is classified as 'high' popularity in menu engineering. The menu average is calculated as:

    Answer: 1 divided by the total number of menu items, expressed as a percentage

    The average menu mix percentage = 100% ÷ number of menu items, so each item's share is compared to this theoretical equal share.

  5. A restaurant's theoretical food cost is 29% but the actual food cost is 34%. The most likely culprit is:

    Answer: Portioning errors or theft

    A gap between theoretical and actual food cost typically indicates over-portioning, waste, theft, or unrecorded comps.

  6. Which document specifies exact ingredient quantities, preparation steps, yield, and portion size to ensure consistent product output?

    Answer: Standardized recipe

    A standardized recipe controls consistency, quality, and cost by prescribing exact procedures and quantities for every preparation.

  7. When designing a menu for a high-volume banquet, which consideration most affects food cost control?

    Answer: Limiting entrée options to reduce production complexity and waste

    Fewer menu options allow batch production, reduce waste, simplify purchasing, and tighten portion control at high volume.