Exam 5: Pricing and Designing the Menu

____________is successful if it brings in customers at the reduced price who would not come in otherwise.

One way to increase the sale of infrequently ordered items is to include them with the entrée and charge more for the package.

Calculate the selling price of a steak that has a raw food cost of $6.25 and a desired food cost percentage 30 percent.

The gross mark- up or gross profit pricing method assumes that every customer should pay a specific amount to cover nonfood costs and profit.

Demand- oriented or perceived- value pricing looks at the menu from the viewpoint of the restaurant. Prices are determined relative to what the item is worth to the customer.

Demand- oriented or perceived- value pricing looks at the menu from the viewpoint of the____________.

Name five of the major elements of menu design and explain their importance.

____________combines the profitability and popularity of menu items to arrive at a consensus score.

A table d'hôte menu consists of:

The ___________of a menu item is defined as its raw food cost plus the labor cost involved in preparing the item.

On a threefold menu the center is crossed by the customer's eyes at least four times.

The gross markup is determined by____________ the cost of food sold from projected sales and dividing the result by the number of meals or covers.

The simplest method of evaluating menu prices is to compare the average check desired with the number of customers.

If a menu item is priced at $12.99, it's an example of:

Competitive pricing establishes prices according to those set by the competition.