CMC Menu Planning and Costing 4

Question 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?

Accepted Answer

92.3 lbs

Answer

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

Question 2

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

Accepted Answer

Cost-plus (factor) pricing

Answer

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.

Question 3

A tasting menu's primary strategic purpose is to:

Accepted Answer

Showcase culinary skill while maximizing check average

Answer

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

Question 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:

Accepted Answer

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

Answer

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

Question 5

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

Accepted Answer

Portioning errors or theft

Answer

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

(CMC) Certified Master Chef Practice Test

(CMC) Certified Master Chef Practice Test

CMC Menu Planning and Costing 4