Food Service Management Final Exam Questions With Complete Solutions
Four considerations when planning a menu: - Correct
Answers ✅1. food cost
- Production capabilities-resources/labor/facility/equipment
3. Type of service (ex: cafeteria vs. table)
- Availability of foods
Types of menus: - Correct Answers ✅static: same everyday
Cycle: cycles based on time of day, week or month etc.
Single use: don't reuse
Factors affecting menu planning: - Correct Answers
✅Sociocultural Food habits/preferences Nutritional Needs Aesthetic factors
Considerations for menu planning: - Correct Answers ✅-
Food cost -Production capabilities -Type of service -Availability of foods 1 / 4
Food Service Management Final Exam Questions With Complete Solutions
Process for non-commercial operation menu planning: -
Correct Answers ✅**Cycle menu-3-meal a day plan
- Dinner main entree is planned first
- Luncheon entree plan next
- Starches
- Salads/appetizers/accompaniments
- Desserts for lunch and dinner
- Breakfast items
- Review the day as a unit and then as part of the week and
make sure everything makes sense (colors/textures)
Main consideration for commercial operation menu planning:
- Correct Answers ✅Merchandising-selling foods!!
-Develop a restaurant theme -Current trends -Variety and balance -Price menu accurately -Recipe testing/adjustments -Taste testing
Brand objective examples: - Correct Answers ✅-Value
pricing 2 / 4
Food Service Management Final Exam Questions With Complete Solutions -Quality products -Unique prep. methods -Unique dining experience
Menus should include: - Correct Answers ✅-product
descriptions -Ingredient list and portion size -prize per portion
Brand objective-Quality products: - Correct Answers ✅High
profile ingredient to establish exclusivity-rare/expensive/branded
Brand objective-Value pricing: - Correct Answers ✅Items
which are inexpensive relative to the quantity, quality or cachet of the item. The customers feel as though they are getting good value for their money
Contribution margin of a menu item: - Correct Answers
✅Contribution margin= item selling price-item cost
Contribution margin percentage: - Correct Answers ✅1-
item food cost percentage FCP- food cost/price on the menu x 100 3 / 4
Food Service Management Final Exam Questions With Complete Solutions
Menu mix: horse, star, puzzle, dog - Correct Answers
✅Horse: high demand, low profit
*can become stars if their price is increased or portions decreased
Star: high demand, high profit
*should be given top priority on the menu-signature
Puzzle: Low demand, high profit
*Can become stars with better marketing or reduced prices
Dog: low demand, low profit
*only kept on the menu if they are popular to customers who come in with guests who buy stars
Menu mix vs. contribution margin: - Correct Answers
✅Menu mix is concerned with the popularity of items based on customer demand while contribution margin is concerned with profitability of each item Most desirable placement area in a menu? - Correct Answers ✅Upper right hand corner
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