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

Selling price = ingredient cost ÷ food cost % = $4.20 ÷ 0.28 = $15.00.

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

Prime cost = cost of goods sold + direct labor, and it is the primary controllable cost metric in food operations.

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 standardized recipe ensures predictable results in quality, portion size, and cost, enabling reliable financial forecasting.

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

Net weight is the weight of the food itself, mandated by FDA and USDA to be declared on the principal display panel.

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

The menu engineering matrix (Kasavana & Smith model) categorizes items as Stars, Plowhorses, Puzzles, or Dogs based on margin and popularity.

CRC - Certified Research Chef Practice Test

CRC - Certified Research Chef Practice Test

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