CMC Menu Planning and Costing 2

Question 1

A restaurant's food cost percentage is 32% and total food sales are $18,500. What is the actual food cost?

Accepted Answer

$5,920

Answer

$6,200

Answer

$5,780

Answer

$6,475

Question 2

Which menu engineering quadrant describes items with high profitability but low popularity?

Accepted Answer

Puzzles

Answer

Stars

Answer

Plowhorses

Answer

Dogs

Question 3

When calculating a standardized recipe cost, which factor accounts for unavoidable ingredient loss during prep?

Accepted Answer

Yield percentage

Answer

Edible portion cost

Answer

As-purchased price

Answer

Plate cost

Question 4

A chef purchases 10 lbs of beef tenderloin at $22/lb. After trimming, 7.5 lbs are usable. What is the edible portion cost per pound?

Accepted Answer

$29.33

Answer

$22.00

Answer

$25.50

Answer

$31.00

Question 5

A cycle menu is most beneficial in which foodservice setting?

Accepted Answer

Hospital or institutional foodservice

Answer

Fine dining restaurant

Answer

Pop-up event catering

Answer

Food truck

Question 6

Which pricing strategy sets menu prices based on what competitors charge for similar items?

Accepted Answer

Competitive pricing

Answer

Cost-plus pricing

Answer

Value-based pricing

Answer

Contribution margin pricing

Question 7

What does a menu's 'contribution margin' measure?

Accepted Answer

Selling price minus food cost of an item

Answer

Total revenue minus all operating expenses

Answer

Food cost percentage multiplied by sales volume

Answer

Labor cost divided by menu price