Chapter 8.5:The Menu

9 Questions | Total Attempts: 1206

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Menu Quizzes & Trivia

Questions and Answers
  • 1. 
    Service has been slow at the Season's Restaurant.   The manager has traced the problem to the flow of products from the storeroom to production areas.   Which of the following control points is likely to be the focus of corrective action?
    • A. 

      Preparing

    • B. 

      Serving

    • C. 

      Issuing

    • D. 

      Storing

  • 2. 
    Which of the following is an example of an internal factor influencing decisions to change a menu?
    • A. 

      Consumer demand

    • B. 

      Menu mix

    • C. 

      Supply levels

    • D. 

      Competition

  • 3. 
    A chicken dinner has a standard food cost of $3.50.   If a 30-percent food cost is desired, what would be the base selling price using the ingredients mark-up method?
    • A. 

      $11.67

    • B. 

      $12.60

    • C. 

      $14.76

    • D. 

      Cannot be determined

  • 4. 
    Annual planning at the Sporting Life Restaurant estimates non-food costs at $220,000, sets required profit at $17,200 and projects that 58,000 guests will be served during the upcoming year.   What would be the average contribution margin required per guest during the upcoming year?
    • A. 

      $3.50

    • B. 

      $3.75

    • C. 

      $4.09

    • D. 

      Cannot be determined

  • 5. 
    The operating budget at the Home Style restaurant sets food costs at $500,000, all non-food costs at $750,000, and requires a profit of $95,000.   Using the ratio pricing method, what would be the base selling price for a menu item with a standard food cost of $3.00
    • A. 

      $5.07

    • B. 

      $6.98

    • C. 

      $7.25

    • D. 

      $8.07

  • 6. 
    The food cost of an item is $3.85 and it's labor cost per guest is $2.95.   If the desired prime costs percentage is 60 percent, what would be the base selling price of an item using the prime costs pricing method?
    • A. 

      $4.92

    • B. 

      $6.42

    • C. 

      $11.33

    • D. 

      $17.00

  • 7. 
    After analyzing menu items, the management team at the Sports Bar & Grill decided that they could increase the prices of several menu items, sell fewer of them, but increase overall revenue.   The demand of these menu items would best be characterized as:
    • A. 

      Inelastic

    • B. 

      High

    • C. 

      Elastic

    • D. 

      Low

  • 8. 
    The corporate management team of the theme restaurant chain recently evaluated the chain's menu items and identified several puzzles-items that are high in contribution margin but low in popularity.   Which of the following would be reasonable strategies for the management team to adopt in relation to these items
    • A. 

      Decrease prices.

    • B. 

      Place the items on more visible locations on the menu

    • C. 

      Shift demand to these items by using suggestive selling techniques

    • D. 

      All of the above are reasonable strategies

  • 9. 
    Menu engineering classifies menu items that are low in popularity and low in contribution margin as:
    • A. 

      Puzzles

    • B. 

      Plowhorses

    • C. 

      Stars

    • D. 

      Dogs