Deck 12: Controlling Food Sales

Question 1

Sales control is a synonym for revenue control.

Answer 1

False

Question 2

When a customer expresses a preference for the product of one restaurant over that of another, it may be said that the preferred restaurant is offering a product that is differentiated.

Answer 2

True

Question 3

Prime ribs of beef is a signature item for most restaurants.

Answer 3

False

Question 4

A price-sensitive menu item is one for which price increase result in sales volume decreases.

Question 5

A homogeneous product is one for which price increases are unlikely to affect sales volume.

Question 6

Menu mix percentage is the ratio of total dollar sales for one menu to total dollar sales for a similar menu used on a different day.

Question 7

Quality of product is the single most important factor in the success of a restaurant.

Question 8

"Dupes"
are customers to whom servers can readily sell almost any menu item.

Question 9

Which of the following is NOT a goal of sales control?

A) controlling revenue
B) optimizing number of sales
C) purchasing ingredients at lowest prices

Question 10

Given a choice of four restaurants offering relatively homogeneous products, customers would tend to select the restaurant:

A) with the most attractive decor
B) that was most convenient to reach
C) with the highest prices

Question 11

If sales volume for a product increases when the sales price is lowered, the product is said to be:

A) price-sensitive
B) differentiated
C) a signature item

Question 12

Perhaps the most widely used approach to menu pricing is:

A) pricing to meet competitors' prices
B) calculating prices using costs and cost percents
C) determining prices by adding desired contribution margin to item cost

Question 13

Some restaurants are successful in charging higher prices for their menu items because their products are:

A) homogeneous
B) price-sensitive
C) differentiated