PRICING & MENUS Flashcards
It is an important management control that is directly related to the overall profitability of a food service operations
MENU PRICING
It can capture revenues that might otherwise go to outside vendors.
PACKAGING PRICING
3 primary costing formats
1.) Fixed price, or table d’hote
2.) Mixed pricing, or semi a la carte
3.) Individual-course pricing, or a la carte
Methods used by food service industry to calculate food costs are applicable. These are what?
• ACTUAL-COST METHOD
• FOOD-COST-PERCENTAGE METHOD
• FACTOR PRICING
• CONTRIBUTION-TO-PROFIT METHOD
A method that is applied where the selling price is established before the cost of food is calculated.
ACTUAL-COST METHOD
A list of options or choices that provides information about what food, drinks or services are available in establishment
MENU
Refers customization & configuration of menu items & options offered by a restaurant or eatery. It involves decision on pricing, portion sizes, ingredients & preparation methods for each dish.
MENU SETTING
It is the process of carefully selecting & arranging a lost of dishes, beverages items to be offered in a restaurant, catering event or any dining establishment.
MENU PLANNING
Refers to a recipe that includes measurement & quantities for ingredient, ensuring consistent & accurate results when cooking or baking. This is essential in professional kitchen who seeks precision in their cooking
QUANTITY RECIPE
A specific concept or idea that guides the overall design, menu and atmosphere of a restaurant, cafe or food establishment. This can vary widely & may include cutural, culinary or stylistic elements.
THEME
A specific concept or idea that guides the overall design, menu and atmosphere of a restaurant, cafe or food establishment. This can vary widely & may include cutural, culinary or stylistic elements.
THEME
