The amount left over after the food cost of a menu item is subtracted from the menu selling price.What is Contribution Margin?
The amount left over after the food cost of a menu item is subtracted from the menu selling price.
200
What is Value Perception?
Value Perception- a customer’s opinion of a products value to him or her.
200
How do you find the food cost percentage?
EP divided by AP
300
Define DSR.
The purchasers immediate contact with vendor, also known as a sales person or account executive.
300
Define HACCP.
A system used to control risks and hazards throughout the food supply process.
300
What is Menu Engineering?
Menu Engineering-the process of analyzing the menu procut mix, along with consideration of an items contribution margin and its popularity
300
What is the temperature for cooked chicken?
165f
400
What RFP stand for?
request for proposal
400
What is a specialty line vendor?
A vendor that offers a deep selection of relatively few products.
400
What is Market Price?
Market Price- a menu pricing strategy in which the price of the menu item changes based on the current market.
400
What is markup?
The a difference between the actual cost of producing an item and the price listed menu.
400
What does FIFO stand for?
First in first out
500
Define request for proposal.
It is a document that is submitted to approved vendors with the request that they indicate the price they will charge for the quantity of products being ordered
500
Define Vendor Sourcing.
Decisions that determine which vendors will be asked to quote prices for needed products.
500
What is Menu Product Mix?
Menu Product Mix- a detailed analysis that shows the quantities sold of each menu item, along with their selling prices and standard portion costs.
500
True or False: Factor method and food cost percentage method are the same.
True
500
What is the proper method of lifting heavy objects?