CRC CRC - Certified Research Chef Menu Engineering and Cost Management Questions and Answers 2

Question 1

A research chef calculates that a new entrée has a food cost of $4.20 and a target food cost percentage of 28%. What should the menu selling price be?

Accepted Answer

$15.00

Answer

$11.76

Answer

$12.50

Answer

$14.25

Question 2

What does 'prime cost' represent in a food service or manufacturing operation?

Accepted Answer

The combined cost of food/ingredients plus direct labor

Answer

The cost of the most expensive single ingredient

Answer

The fixed overhead cost per unit

Answer

The total marketing spend per product

Question 3

When standardizing a recipe for cost control purposes, what is the most important outcome?

Accepted Answer

Consistent yield, quality, and cost every time the recipe is prepared

Answer

A recipe that every cook can interpret differently

Answer

The fastest possible preparation method

Answer

The lowest possible ingredient count

Question 4

In a retail food product context, what does 'net weight' on a label refer to?

Accepted Answer

The weight of the food contents only, excluding the container

Answer

The weight of the package including all packaging materials

Answer

The drained weight of solid components in liquid

Answer

The weight after moisture loss during storage

Question 5

Which analysis tool plots menu items by their contribution margin and sales mix to guide pricing and promotion decisions?

Accepted Answer

Menu engineering matrix

Answer

SWOT analysis

Answer

Pareto chart

Answer

Fishbone diagram

Question 6

A research chef is developing a limited-time offer (LTO) product. Why is it important to model the cost before launch rather than after?

Accepted Answer

To confirm the item will meet profitability targets before committing to marketing and production investment

Answer

To ensure the recipe is printable

Answer

To determine the color of the packaging

Answer

To satisfy FDA labeling requirements