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Menu Planning and Costing Flashcards

7 cards from real CMC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Menu Planning and Costing flashcards as text

  1. A restaurant's food cost percentage is 32% and total food sales are $18,500. What is the actual food cost?

    Answer: $5,920

    Food cost = 32% × $18,500 = $5,920.

  2. Which menu engineering quadrant describes items with high profitability but low popularity?

    Answer: Puzzles

    Puzzles have high contribution margins but are ordered infrequently, making them candidates for repositioning or promotion.

  3. When calculating a standardized recipe cost, which factor accounts for unavoidable ingredient loss during prep?

    Answer: Yield percentage

    Yield percentage reflects the usable amount after trimming and cooking loss, adjusting the true cost per serving.

  4. A chef purchases 10 lbs of beef tenderloin at $22/lb. After trimming, 7.5 lbs are usable. What is the edible portion cost per pound?

    Answer: $29.33

    EP cost = (10 × $22) / 7.5 = $220 / 7.5 = $29.33 per pound.

  5. A cycle menu is most beneficial in which foodservice setting?

    Answer: Hospital or institutional foodservice

    Cycle menus rotate on a set schedule and are ideal for institutional settings where consistent, predictable production is needed.

  6. Which pricing strategy sets menu prices based on what competitors charge for similar items?

    Answer: Competitive pricing

    Competitive pricing anchors prices to the market rate of similar offerings at rival establishments.

  7. What does a menu's 'contribution margin' measure?

    Answer: Selling price minus food cost of an item

    Contribution margin is the selling price minus the food cost, representing how much each item contributes to covering overhead and profit.