CHAPTER 5

Question 1

When making purchasing decisions whether to make a product from scratch or to purchase it premade.

Answer 1

make or buy analysis

Question 2

Three major cost go into the production any edible product

Answer 2

ingredients, labor and energy

Question 3

• Cost
• Price Sensitivity
• Pricing Policies
• Factors to consider

Answer 3

pricing products properly

Question 4

is a menu item that produce both high contribution margin and high volume. These are the item that foodservice operators prefers to sell when they can

Answer 4

star

Question 5

is a menu item that produces a comparatively low contribution , margin and accounts for relatively low volume. These are probably the least desirable item to have on the menu.

Answer 5

dog

Question 6

is a menu item that produces a low contribution margin but accounts for relatively high volume. These items have broad appeal to customer, but contribution comparatively little profit per unit sold,

Answer 6

plow horse

Question 7

a menu item that produces a high contribution margin but. accounts for comparatively low sales volume,

Answer 7

puzzle

Question 8

• Layout and design
• Variety
• Item arrangement and location
• Descriptive language
• Kitchen personnel and equipment

Answer 8

the menu

Question 9

• Up-selling
• Menu knowledge
• Costumer service

Answer 9

sales techniques