Question 1

Contribution margin in menu engineering is calculated by subtracting sales price from item cost.

Accepted Answer

A) True 
 B)False  False

Question 2

In menu engineering a "DOG" should always be removed from the menu.

Accepted Answer

A) True 
 B)False  False

Question 3

In menu engineering, low sales volume is one of the characteristics of a menu item called a Puzzle.

Accepted Answer

A) True 
 B)False  True

Question 4

According to the principles of menu engineering, a menu item determined to be a plowhorse should be:

Accepted Answer

A)  removed from the menu 
B)  increased in price 
C)  featured as a special on the menu 
A)  removed from the menu 
B)  increased in price 
C)  featured as a special on the menu

Question 5

Plowhorses have low sales and high contribution margins.

Accepted Answer

A) True 
 B)False

Question 6

In menu engineering a contribution margin that is lower than the average contribution margin would be classified with the letter "L".

Accepted Answer

A) True 
 B)False

Question 7

One of the possible actions to take when a menu item is considered a plowhorse is to:

Accepted Answer

A)  increase its price 
B)  remove it from the menu 
C)  reposition to a more favorable position on the menu 
A)  increase its price 
B)  remove it from the menu 
C)  reposition to a more favorable position on the menu

Question 8

According to the principles of menu engineering, a menu item determined to be a star should be:

Accepted Answer

A)  repositioned on the menu 
B)  decreased in price 
C)  left alone 
A)  repositioned on the menu 
B)  decreased in price 
C)  left alone

Question 9

One of the possible actions to take when a menu item is considered a puzzle is to:

Accepted Answer

A)  remove it from the menu 
B)  lower its price to make it a plowhorse 
C)  reposition it on the menu to a more favorable location 
A)  remove it from the menu 
B)  lower its price to make it a plowhorse 
C)  reposition it on the menu to a more favorable location

Question 10

According to the principles of menu engineering, a menu item determined to be a puzzle should be:

Accepted Answer

A)  removed from the menu 
B)  increased in price 
C)  featured as a special on the menu 
A)  removed from the menu 
B)  increased in price 
C)  featured as a special on the menu

Question 11

In menu engineering all items on the menu including appetizers and entrees are placed on one worksheet and treated together.

Accepted Answer

A) True 
 B)False

Question 12

In menu engineering, a menu item for which both contribution margin and sales volume are relatively high is called a:

Accepted Answer

A)  plowhorse 
B)  puzzle 
C)  star 
A)  plowhorse 
B)  puzzle 
C)  star

Question 13

In menu engineering, a menu item for which contribution margin is relatively high while sales volume is relatively low is called a:

Accepted Answer

A)  dog 
B)  plowhorse 
C)  puzzle 
A)  dog 
B)  plowhorse 
C)  puzzle

Question 14

One of the possible actions to take when a menu item is considered a "dog" is to:

Accepted Answer

A)  lower its price 
B)  remove it from the menu 
C)  reposition it on the menu to a more favorable location 
A)  lower its price 
B)  remove it from the menu 
C)  reposition it on the menu to a more favorable location

Question 15

In menu engineering the menu mix percentage column represents popularity index for those items

Accepted Answer

A) True 
 B)False

Question 16

Average contribution margin is calculated by dividing the total contribution margin by the number sold.

Accepted Answer

A) True 
 B)False

Question 17

In menu engineering, a menu item for which both contribution margin and sales volume are relatively low is called a:

Accepted Answer

A)  dog 
B)  plowhorse 
C)  puzzle 
A)  dog 
B)  plowhorse 
C)  puzzle

Question 18

In menu engineering, a menu item for which contribution margin is relatively low while sales volume is relatively high is called a:

Accepted Answer

A)  dog 
B)  plowhorse 
C)  puzzle 
A)  dog 
B)  plowhorse 
C)  puzzle

Question 19

A "Puzzle" is an item that can sometimes be repositioned on the menu to make it a star.

Accepted Answer

A) True 
 B)False

Question 20

"Stars" are items with high sales volume but relatively low contribution margins.

Accepted Answer

A) True 
 B)False

Exam 11: Menu Engineering and Analysis

Contribution margin in menu engineering is calculated by subtracting sales price from item cost.

In menu engineering a "DOG" should always be removed from the menu.

In menu engineering, low sales volume is one of the characteristics of a menu item called a Puzzle.

According to the principles of menu engineering, a menu item determined to be a plowhorse should be:

Plowhorses have low sales and high contribution margins.

In menu engineering a contribution margin that is lower than the average contribution margin would be classified with the letter "L".

One of the possible actions to take when a menu item is considered a plowhorse is to:

According to the principles of menu engineering, a menu item determined to be a star should be:

One of the possible actions to take when a menu item is considered a puzzle is to:

According to the principles of menu engineering, a menu item determined to be a puzzle should be:

In menu engineering all items on the menu including appetizers and entrees are placed on one worksheet and treated together.

In menu engineering, a menu item for which both contribution margin and sales volume are relatively high is called a:

In menu engineering, a menu item for which contribution margin is relatively high while sales volume is relatively low is called a:

One of the possible actions to take when a menu item is considered a "dog" is to:

In menu engineering the menu mix percentage column represents popularity index for those items

Average contribution margin is calculated by dividing the total contribution margin by the number sold.

In menu engineering, a menu item for which both contribution margin and sales volume are relatively low is called a:

In menu engineering, a menu item for which contribution margin is relatively low while sales volume is relatively high is called a:

A "Puzzle" is an item that can sometimes be repositioned on the menu to make it a star.

"Stars" are items with high sales volume but relatively low contribution margins.

Cost and Sales Concepts

The Control Process

Costvolumeprofit Relationships

Food Purchasing and Receiving Control

Food Storing and Issuing Control

Food Production Control I: Portions

Food Production Control II: Quantities

Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost

Monitoring Foodservice Operations II: Daily Food Cost

Monitoring Foodservice Operations III: Actual Versus Standard Food Costs

Controlling Food Sales

Beverage Purchasing Control

Beverage Receiving, Storing, and Issuing Control

Beverage Production Control

Monitoring Beverage Operations

Beverage Sales Control

Labor Cost Considerations

Establishing Performance Standards

Training Staff

Monitoring Performance and Taking Corrective Action

Filters