Menu Development

Question 1

Preselect menu

Answer 1

alternative food choices are given prior to meal time

Question 2

Nonselective

Answer 2

predetermined; offers no food choices

Question 3

Restaurant

Answer 3

same choices offered each day; variety; offered commercially as well

Question 4

Table d’hote

Answer 4

multiple course meal at a set cost

Question 5

A la carte

Answer 5

each menu item is priced separately

Question 6

Catering

Answer 6

special event menus; client based changes as well as cost parameters

Question 7

Cycle menu

Answer 7

menus repeated over a certain time period; length depends on facility (weeks to months); seasons should be considered

Question 8

Food Cost

Answer 8

total money spent for edible products (related to volume of sales)

Question 9

AP (As Purchased) weight

Answer 9

amount of product including unusable items;

AP = amount needed oz/% yield
divided by 16 oz to convert to lbs.

Question 10

Edible portion (EP)

Answer 10

amount of product after preparation

EP = amount x % yield

Question 11

Food Cost percentage

Answer 11

(food costs divided by food sales) x 100

Question 12

Menu Engineering matrix

Answer 12

Classifies each food item into 4 categories based on menu mix (popularity) and contribution margin (profitability).

Workhouse = very popular, low profit

Star = popular, profitable

Dog = unpopular, low profit

Question mark = profitable, not popular

Question 13

Main Control of Foodservice Operation

Answer 13

Menu