Purchasing and Cost Control chapter 7 vocal

Question 1

Menu Engineering

Answer 1

Provides menu analysis data to review in determining menu profitability

Question 2

Menu Sales Mix

Answer 2

A mix of menu items that reflects varying degrees of popularity and profitability
1. Popular & Profitable
2. Popular & unprofitable
3. Unpopular & profitable
4. Unpopular & unprofitable

Question 3

Menu Sales Mix Report

Answer 3

A version of Menu Engineering that can be prepared for the day, week, or month

Question 4

Seat Turnover

Answer 4

The number of times a seat was “turned” (used by customers) during the course of a meal period

Question 5

Tabletop Tablets

Answer 5

Allows quest to quickly browse through the menu, which provides graphic descriptions and photos

Question 6

Menu Profitability

Answer 6

Consistently provide the products that the customers want at the quality and price they expect
Satisfy customers’ needs and desires for new products

Question 7

Week Turnover Rate

Answer 7

Total Number of Customers Served / Total Number Seats Available = week turnover rate

Question 7

Daily Turnover Rate formula

Answer 7

Customers Served in Meal period / Number of Seats Available = daily turnover rate