Question 1

Typical menu pricing strategies include all the following except:

Accepted Answer

A)  intuition 
B)  competitive pricing 
C)  menu engineering pricing 
D)  quantum analysis pricing 
A)  intuition 
B)  competitive pricing 
C)  menu engineering pricing 
D)  quantum analysis pricing

Question 2

What should the potential food cost (in percentage) at the Inn have been given the following sales mix?
Potential
Item Number Sold Selling Price Food Cost %
Rib-Eye Steaks 1,000 $23.75 25%
Fish 2,000 $28.00 32%
Chicken 1,500 $21.50 20%

Accepted Answer

Potential

Question 3

What should the potential food cost (in dollars) at the Inn have been given the following sales mix?
Potential
Item Number Sold Selling Price Food Cost %
Rib-Eye Steaks 1,000 $23.75 25%
Fish 2,000 $28.00 32%
Chicken 1,500 $21.50 20%

Accepted Answer

Potential

Question 4

Before attempting price revision, which of the following questions should the manager answer?

Accepted Answer

A)  Have prices changed recently? If yes, what effect on the volume of sales could be attributable to the price changes? 
B)  Is there a noticeable long-term trend in prices, and if so, what is it? 
C)  What types and amounts of discounts are in place in your restaurant? 
D)  All answers are correct 
A)  Have prices changed recently? If yes, what effect on the volume of sales could be attributable to the price changes? 
B)  Is there a noticeable long-term trend in prices, and if so, what is it? 
C)  What types and amounts of discounts are in place in your restaurant? 
D)  All answers are correct

Question 5

What impact do your potential customers have on the item selections and pricing of the menu?

Accepted Answer

The customer is the reason why we are in

Question 6

Menu engineering should be used to help determine the placement of items on the menu.

Accepted Answer

A) True 
 B)False

Question 7

Cost plus markup pricing also could lead to an irrational pricing policy, if the price is based on total average cost as opposed to direct product cost.

Accepted Answer

A) True 
 B)False

Question 8

A menu designed solely from the perspective of achieving the lowest overall food cost percentages will cause the operation to sacrifice total sales revenues.

Accepted Answer

A) True 
 B)False

Question 9

The gross-profit theory of menu analysis states that profits are maximized through the correct combinations of selling prices, costs, and sales counts.

Accepted Answer

A) True 
 B)False

Question 10

Menu engineering refers to items that are high in both popularity and contribution margin as:

Accepted Answer

A)  stars 
B)  plowhorses 
C)  puzzles 
D)  dogs 
A)  stars 
B)  plowhorses 
C)  puzzles 
D)  dogs

Typical menu pricing strategies include all the following except:

What should the potential food cost (in percentage) at the Inn have been given the following sales mix? Potential Item Number Sold Selling Price Food Cost % Rib-Eye Steaks 1,000 $23.75 25% Fish 2,000 $28.00 32% Chicken 1,500 $21.50 20%

What should the potential food cost (in dollars) at the Inn have been given the following sales mix? Potential Item Number Sold Selling Price Food Cost % Rib-Eye Steaks 1,000 $23.75 25% Fish 2,000 $28.00 32% Chicken 1,500 $21.50 20%

Before attempting price revision, which of the following questions should the manager answer?

What impact do your potential customers have on the item selections and pricing of the menu?

Menu engineering should be used to help determine the placement of items on the menu.

Cost plus markup pricing also could lead to an irrational pricing policy, if the price is based on total average cost as opposed to direct product cost.

A menu designed solely from the perspective of achieving the lowest overall food cost percentages will cause the operation to sacrifice total sales revenues.

The gross-profit theory of menu analysis states that profits are maximized through the correct combinations of selling prices, costs, and sales counts.

Menu engineering refers to items that are high in both popularity and contribution margin as:

Overview of the Industry and the Managers Role

Menu Development

Introduction to Purchasing

Purchase Specifications

Price and the Vendor

Purchasing Controls

Introduction to Beverages

Beverage Procedures, From Start to Finish

Beverage Controls and Service Procedures

Planning for Food Profit and Controls

Monthly Physical Inventory and Monthly Food Cost Calculations

Revenue and Cash Handling Control

Staff Planning and Labor Cost Control

Analyzing Cost-Volume-Profit Cvp Relationships and Marginal Contribution Break-Even MCB

Budgeting and Manager ROI

Filters

Exam 13: Menu Analysis and Planning for Sales

Typical menu pricing strategies include all the following except:

What should the potential food cost (in percentage) at the Inn have been given the following sales mix? Potential Item Number Sold Selling Price Food Cost % Rib-Eye Steaks 1,000 $23.75 25% Fish 2,000 $28.00 32% Chicken 1,500 $21.50 20%

What should the potential food cost (in dollars) at the Inn have been given the following sales mix? Potential Item Number Sold Selling Price Food Cost % Rib-Eye Steaks 1,000 $23.75 25% Fish 2,000 $28.00 32% Chicken 1,500 $21.50 20%

Before attempting price revision, which of the following questions should the manager answer?

What impact do your potential customers have on the item selections and pricing of the menu?

Menu engineering should be used to help determine the placement of items on the menu.

Cost plus markup pricing also could lead to an irrational pricing policy, if the price is based on total average cost as opposed to direct product cost.

A menu designed solely from the perspective of achieving the lowest overall food cost percentages will cause the operation to sacrifice total sales revenues.

The gross-profit theory of menu analysis states that profits are maximized through the correct combinations of selling prices, costs, and sales counts.

Menu engineering refers to items that are high in both popularity and contribution margin as:

Overview of the Industry and the Managers Role

Menu Development

Introduction to Purchasing

Purchase Specifications

Price and the Vendor

Purchasing Controls

Introduction to Beverages

Beverage Procedures, From Start to Finish

Beverage Controls and Service Procedures

Planning for Food Profit and Controls

Monthly Physical Inventory and Monthly Food Cost Calculations

Revenue and Cash Handling Control

Staff Planning and Labor Cost Control

Analyzing Cost-Volume-Profit Cvp Relationships and Marginal Contribution Break-Even MCB

Budgeting and Manager ROI

Filters