Kitchen Management revision

Menu Development

100

what is the difference between the extensive and the limited menus in terms of dining experience?  

long for the extensive and short for the limited

200

How can we increase the selling of a menu item using only the menu 

•Write a “chef’s Favorite” or “best seller”

300

what are the logistical constrains when developing a menu? 

Employee skill level, Equipment, product availability 

400

mention 4 menu formats

Single page, Two–panel Three–panel, Multipage, Blackboard (slate), Doorknob menu, Tents, Menu board, Web menu (QR code)

500

what are the hot zones in a menu? 

its is the first place where the eye of the guest falls on when opening a menu, usually the top right corner.  

Pricing strategies

100

what is the sales-oriented pricing approach 

maximize sales volume and market share, not profit

200

mention 2 Market Segments (target market categories) 

•Senior Citizens

•Families

•Children

•Teenagers

•Happy Hour

•Athletes

300

what are the three pricing approaches? 

•Profit Oriented Pricing

•Sales Oriented Pricing

•Status Quo Pricing

400

four external impacts on menu prices 

•Direct competition

•Corporate food service

•Diet & weight-loss services

•Grocery stores

•Economic Factors

•Type of Customers:

•Weather

•Food Form

500

Premium Vs Competitive Pricing

Explain 

Menu

100

what is a menu? 

In the most basic sense, a menu is a list of products that may be purchased at a foodservice establishment

200

what is the difference between Ala carte and semi ala carte menu? 

explain 

300

what are the three main menu styles?

•Set Menu

•À la Carte menu

•Semi À la Carte menu

400

mention 4 menu types 

•Room Service Menu

Take-out Menu

•Cycle Menu

Banquet Menu

•Tasting Menu

Catering Menu

•Tasting Menu

Catering Menu

•Tasting Menu

Catering Menu

500

what are the main characteristics of a set menu?

•Set menu is served to a group of guests.

•The guests are served the same menu.

•Guests can be served at the same time or at their convenience.

•Usually, it has an odd number of courses.

•Appropriate service styles would be platter service, gueridon service, plate service and self service (for very large banquets).

Introduction

100

mention one fixed cost

 rent, management salaries, insurance.

200

what is the difference between a direct and an indirect cost? 

explain

300

how can we Control stock and food orders?

•Monitoring the sales. (ordering food according to our sales volume)

•Studying the market and the seasonality of the area.

•Knowledge about yields in the recipes.

•FIFO (First In First Out)

400

mention three responsibilities of a Chef De Cuisine

•Make sure the operation runs smoothly

•Suppliers Management

•Communicates with other departments

•Plans and designs: Menus / Recipe

•Handles customer issues (complains, requirements)

•Kitchen manager, kitchen director, supervises kitchen staff

•Employee feedback review

•Calculating food cost

•Hiring new staff

500

what is proper order for the Kitchen brigade? 

•Chef de Cuisine.

•Sous Chef de Cuisine.

•Chef de Partie.

•Demi Chef de Partie.

•Commis de Cuisine.

Pricing Methods

100

Gross Profit Margin = 

Total sales - Total cost of goods

200

Fine dining – 5-star restaurant Pricing psycology examples

50 100 150 120 75 

300

what is the Average Check Method formula?

Average check = total revenue/ (number of seat * average turnover * number of days open) 

400

what are the four pricing methods?

1.Food cost method

2.Average check method

3.Contribution margin method

4.Straight mark-up pricing method

500

•If your cost of food is 22 and FC% is 25%

•Calculate the mathematical selling price

88