Menu Planning And Cost Control Questions And Answers 100% Verified.
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Menu Planning and Cost Control
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Menu Planning And Cost Control
Menu Planning And Cost Control Questions And Answers 100% Verified.
What are the 2 main divisions in Foodservice operations? - correct answer. 1. Commercial
2. Non-commercial
What are the 6 divisions of commercial segments? - correct answer. 1. Quick service/limited service
...
Menu Planning And Cost Control Questions
And Answers 100% Verified.
What are the 2 main divisions in Foodservice operations? - correct answer. 1.
Commercial
2. Non-commercial
What are the 6 divisions of commercial segments? - correct answer. 1. Quick
service/limited service
2. Casual service
3. Fine dining
4. Cafeteria/buffet style
5. Retail
6. Convenience stores
What are 5 non-commercial segments? - correct answer. 1. Business and industry
2. Hospitals
3. Retirement and eldercare
4. Schools, colleges, and universities
5. Correctional facilities (prisons)
What is a commercial operation? - correct answer. Operates for profit
What is a non-commercial foodservice operation? - correct answer. -Operates on an
administrative budget
-runs to keep operational
-Want earnings to cover day-to-day expenses, break-even, no profit goal
-Some want to make money for expansion or growth
What is a food hub? - correct answer. -A centralized facility where the aggregation,
storage, processing, distribution, and marketing of regional food items occur
-Meats, seafood, fish, produce, dairy
-Non-profit
What is hyper-local sourcing? - correct answer. -Hyper-local sourcing:
chefs/restaurants growing herbs, vegetables, and fruits for their menu
, What are farm/estate branded items? - correct answer. Restaurants/chefs own farms
to produce and grow food items, such as meats, poultry, eggs, cheese, vegetables, and
fruits that actually carry their brand names
How are some restaurants practicing sustainable seafood methods? - correct answer.
Many fish are farm-raised and some restaurants are purchasing and showcasing local
fish and seafood to prevent using over-fished species
-They also ensure these fish are tested for quality and safety, and are certified
responsibly managed
What does FLOP stand for? - correct answer. 1. Food
2. Labor
3. Overhead
4. Profit
What percentage of cost does food make up? - correct answer. 20-30%
What percentage of cost does labor make up? - correct answer. 20-35%
What percentage of cost does overhead make up? - correct answer. 40-43%
What percentage of profit is common? - correct answer. 5-7%, 3% is good profit
What types of restaurants have the best return on investment? - correct answer.
Mcdonalds, Burger King, Taco Bell, fast-food chains
What are 6 factors that directly influence children's nutrition? - correct answer. 1.
Natural and no-additive/preservative products
2. Healthy snacking options
3. Childhood obesity
4. The role of schools
5. Healthy menu options
6. Gluten-free and Allergen consciousness
What is cost control? - correct answer. -Process used by managers to regulate cost
and guard against excessive costs
Why is cost control important? - correct answer. -To maximize profit
What is the most important component in cost control? - correct answer. The menu
what does "Everything starts with the menu" mean? - correct answer. -The menu sells
your products, lists out everything needed
-Food items on the menu are costs out via standardized recipes
-Tells you what equipment you need, how much you're paying for ingredients, etc.
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