Question 1

A cost increase can result from an:

Accepted Answer

A)  increase in the minimum wage. 
B)  increase in the cost of borrowing money. 
C)  increase in the cost of advertisement. 
D)  only A and B. 
E)  only A and C. 
A)  increase in the minimum wage. 
B)  increase in the cost of borrowing money. 
C)  increase in the cost of advertisement. 
D)  only A and B. 
E)  only A and C. D

Question 2

The weight and quality of the paper on which the menu is printed:

Accepted Answer

A)  gives a feeling of quality. 
B)  adds to the impact. 
C)  has no effect. 
D)  only A and B. 
A)  gives a feeling of quality. 
B)  adds to the impact. 
C)  has no effect. 
D)  only A and B. D

Question 3

In the "actual pricing" or "all cost plus profit pricing" method, the price of higher- cost entrées is:

Accepted Answer

A)  not changed compared to other pricing methods. 
B)  reduced compared to other pricing methods. 
C)  raised compared to other pricing methods. 
D)  not determined by the actual pricing methods. 
A)  not changed compared to other pricing methods. 
B)  reduced compared to other pricing methods. 
C)  raised compared to other pricing methods. 
D)  not determined by the actual pricing methods. C

Question 4

Fixed costs:

Accepted Answer

A)  stay constant. 
B)  do not vary as volume varies. 
C)  vary proportionately with volume. 
D)  vary as volume varies. 
A)  stay constant. 
B)  do not vary as volume varies. 
C)  vary proportionately with volume. 
D)  vary as volume varies.

Question 5

Calculate the gross mark- up when there is $900,000 in annual sales with a projected cost of 40 percent, and an anticipated customer count of 125,000.

Accepted Answer

(900,000 × .40 = 360

Question 6

The menu ____________should be designed to complement the overall theme of restaurant.

Accepted Answer

The answer of The menu ____________should be designed to complement...

Question 7

What are market skimming and market penetration?

Accepted Answer

Market skimming-in the market skimming a

Question 8

Menu engineering combines the concepts of menu mix percentage and dollar contribution margin to determine:

Accepted Answer

A)  menu scoring. 
B)  food cost percentage. 
C)  relative strength of menu items. 
D)  the point of sales. 
A)  menu scoring. 
B)  food cost percentage. 
C)  relative strength of menu items. 
D)  the point of sales.

Question 9

What is cost- oriented pricing?

Accepted Answer

Cost- oriented pricing is the

Question 10

Competitive Pricing usually sets prices:

Accepted Answer

A)  slightly below those of competition. 
B)  slightly above those of competition. 
C)  both of the above. 
D)  neither of the above. 
A)  slightly below those of competition. 
B)  slightly above those of competition. 
C)  both of the above. 
D)  neither of the above.

Question 11

Two common approaches in demand- oriented pricing are market skimming and market penetration.

Accepted Answer

A) True 
 B)False

Question 12

The function of a menu is:

Accepted Answer

A)  to provide an essential marketing function. 
B)  to serve as a contract with the customer. 
C)  to list various product offerings. 
D)  all of the above. 
E)  none of the above. 
A)  to provide an essential marketing function. 
B)  to serve as a contract with the customer. 
C)  to list various product offerings. 
D)  all of the above. 
E)  none of the above.

Question 13

In the factor, cost- multiplier, or mark- up system, the raw food is multiplied by a pricing factor or divided by the desired food cost percentage to arrive at a selling price.

Accepted Answer

A) True 
 B)False

Question 14

Design a menu with five items making sure to include all the necessary elements of a good menu. Also, make sure to name which type of menu you are demonstrating.

Accepted Answer

Students' answers will vary. There are t

Question 15

List and explain the three ways to list prices on a menu.

Accepted Answer

List the following:
-Prix fixe menu - a

Question 16

A properly designed menu helps with:

Accepted Answer

A)  promoting the sale of specialty items. 
B)  improving sales anywhere from 2 to 10 percent. 
C)  increasing the average check. 
D)  all of the above. 
E)  none of the above. 
A)  promoting the sale of specialty items. 
B)  improving sales anywhere from 2 to 10 percent. 
C)  increasing the average check. 
D)  all of the above. 
E)  none of the above.

Question 17

____________should always have a bin number listed on the menu.

Accepted Answer

The answer of ____________should always have a bin number listed...

Question 18

A menu is a list of item prices.

Accepted Answer

A) True 
 B)False

Question 19

Menu pricing is solely an accounting function.

Accepted Answer

A) True 
 B)False

Question 20

Explain why poultry is increasing in popularity among customers.

Accepted Answer

A major reason is the perception that ch

A cost increase can result from an:

The weight and quality of the paper on which the menu is printed:

In the "actual pricing" or "all cost plus profit pricing" method, the price of higher- cost entrées is:

Fixed costs:

Calculate the gross mark- up when there is $900,000 in annual sales with a projected cost of 40 percent, and an anticipated customer count of 125,000.

The menu ____________should be designed to complement the overall theme of restaurant.

What are market skimming and market penetration?

Menu engineering combines the concepts of menu mix percentage and dollar contribution margin to determine:

What is cost- oriented pricing?

Competitive Pricing usually sets prices:

Two common approaches in demand- oriented pricing are market skimming and market penetration.

The function of a menu is:

In the factor, cost- multiplier, or mark- up system, the raw food is multiplied by a pricing factor or divided by the desired food cost percentage to arrive at a selling price.

Design a menu with five items making sure to include all the necessary elements of a good menu. Also, make sure to name which type of menu you are demonstrating.

List and explain the three ways to list prices on a menu.

A properly designed menu helps with:

____________should always have a bin number listed on the menu.

A menu is a list of item prices.

Menu pricing is solely an accounting function.

Explain why poultry is increasing in popularity among customers.

Introduction

Understanding the Customer

Developing a Marketing Plan

Promoting the Operation

Delivering Quality Service

The Physical Facility

Food and Beverage: From Supplier to Customer

Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management

Sanitation and Food Safety

Controlling Costs

Employee Selection

Training and Development

Motivating the Employee

Restaurant Manager 2010

Filters

Exam 5: Pricing and Designing the Menu

A cost increase can result from an:

The weight and quality of the paper on which the menu is printed:

In the "actual pricing" or "all cost plus profit pricing" method, the price of higher- cost entrées is:

Fixed costs:

Calculate the gross mark- up when there is $900,000 in annual sales with a projected cost of 40 percent, and an anticipated customer count of 125,000.

The menu ____________should be designed to complement the overall theme of restaurant.

What are market skimming and market penetration?

Menu engineering combines the concepts of menu mix percentage and dollar contribution margin to determine:

What is cost- oriented pricing?

Competitive Pricing usually sets prices:

Two common approaches in demand- oriented pricing are market skimming and market penetration.

The function of a menu is:

In the factor, cost- multiplier, or mark- up system, the raw food is multiplied by a pricing factor or divided by the desired food cost percentage to arrive at a selling price.

Design a menu with five items making sure to include all the necessary elements of a good menu. Also, make sure to name which type of menu you are demonstrating.

List and explain the three ways to list prices on a menu.

A properly designed menu helps with:

____________should always have a bin number listed on the menu.

A menu is a list of item prices.

Menu pricing is solely an accounting function.

Explain why poultry is increasing in popularity among customers.

Introduction

Understanding the Customer

Developing a Marketing Plan

Promoting the Operation

Delivering Quality Service

The Physical Facility

Food and Beverage: From Supplier to Customer

Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management

Sanitation and Food Safety

Controlling Costs

Employee Selection

Training and Development

Motivating the Employee

Restaurant Manager 2010

Filters