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

Question 1

What is food cost percentage, and how is it calculated?

Accepted Answer

Ingredient cost divided by menu selling price × 100

Answer

Total sales divided by ingredient cost × 100

Answer

Labor cost divided by total revenue × 100

Answer

Menu price divided by portion weight × 100

Question 2

In menu engineering, a menu item classified as a 'Star' has which characteristics?

Accepted Answer

High popularity, high profit margin

Answer

High popularity, low profit margin

Answer

Low popularity, high profit margin

Answer

Low popularity, low profit margin

Question 3

What is the purpose of a yield test when costing a raw protein ingredient?

Accepted Answer

To determine the usable portion of an ingredient after trimming and cooking loss

Answer

To measure shelf life under refrigeration

Answer

To evaluate the flavor profile of the protein

Answer

To assess packaging compliance

Question 4

A research chef is asked to reduce a product's food cost by 5% without changing the consumer-facing product. Which lever is most appropriate?

Accepted Answer

Identify a lower-cost ingredient that matches the functional and sensory performance of the current one

Answer

Reduce portion size visibly

Answer

Increase the selling price by 5%

Answer

Remove the product from the menu

Question 5

Which concept describes the minimum number of covers or units a menu item must sell to recover its fixed and variable costs?

Accepted Answer

Break-even point

Answer

Contribution margin

Answer

Gross margin

Answer

Prime cost

Question 6

What is 'contribution margin' in the context of a food product or menu item?

Accepted Answer

The selling price minus the direct ingredient cost of the item

Answer

The selling price minus total overhead costs

Answer

The total revenue from all items sold in a period

Answer

The percentage of total sales from a single item