Test Answers: MENUS AND CALCULATIONS TEST
Name: _________________________________________ Date: ______________________
Define the following types of menus.
1. Static: the same every day; example: fast food
2. A la carte: every item is ordered and priced separately
3. Table d’hôte: complete meal at a set price
4. Prix fixe: similar to table d’hôte, but customer chooses a selection within each course
offered
5. Cycle: the same items are offered on set days/week
6. What does truth-in-menu mean? Wording on the menu must be accurate (“fresh” must
be fresh), and nutritional claims must be legitimate.
7. On a one-page menu, identify the order in which most customers look at menu items by
writing numbers 1–3 in the proper places on this “blank menu page”:
2
1
3
8. What menu items should you place in the “prime” areas of your menu? High-profit,
popular, items.
9. Given the following prices, what is the cost of one can of tomato paste? $3.92
6 - #10 cans tomato paste = 1 case;
1 case costs = $23.50; and
#10-can weighs 6 lbs.15 oz.
10. Using this same information, what is the cost of 10 oz. of tomato paste? $.35
11. You clean 6 lbs. of broccoli for a relish tray. You find that you have 4 lbs. of florets for
the tray. What percentage of the original broccoli amount is lost in cleaning? 33%
12. Given the following costs/scenario, what is the food cost of one slice of pie? $.22
crust = $.15;
apples = $1.25;
spices & sugar = $.35;
each pie is cut into 8 pieces
13. If sales are $32,658, and food cost was $10,600, what is your food cost percentage?
32.5%
14. If sales are $43,700, food cost was $12,000, and labor cost was $12,125, what is the
labor cost percentage? 27.7%
15. What is the difference between Net Profit and Gross Profit?
Gross profit = sales – food cost
Net profit (take-home amount) = sales – food cost – all other expenses
16. List five costs, besides food and labor, in running a restaurant.
utilities
licenses
rent
advertising
insurance
(and many others)
17. What is psychological pricing? Pricing that makes items seem less expensive; for
example, $3.99 rather than $4.00.
18. Using the factor method of pricing, find the selling price of a sandwich with a food cost
of $1.70 when the restaurant runs on a 25% food cost. $6.80
19. When menu planning, how does kitchen equipment influence what can be on the menu?
You cannot offer items the equipment cannot make; also, you cannot overload a single
piece of equipment.
20. How does geography affect menu planning? Food indigenous to your area can be
featured (e.g., cheaper, locally familiar, politically correct); people in certain areas eat
certain kinds of food (e.g., Southern grits, greens).
21. List six factors that influence menu design.
target customers
workers’ skills
cost
geography
type of food
culture
equipment
eating trends
22. What is the major rule for determining category order when writing a menu? The order
in which items are eaten.
23. Why is it important to write accurate menu descriptions? If customers don’t understand
what a dish is, they won’t order it. Effective description sells!
Some customers may have food allergies, and they may depend on your description (of
ingredients) to guide their ordering.
24. What are three ways to inform customers of specials?
table tents
verbally
menu clip-ons
menu boards
25. List four factors that influence menu pricing.
labor
competition
atmosphere
type of customers
location