F&B MANAGEMENT CHAPTER 7

What is the main objective of menu pricing in catering?

• To increase food variety

• To generate sufficient revenue while remaining competitive and attractive to customers

• To offer discounts on all services

• To limit the number of items on the menu

Which of the following is NOT a factor that influences catering menu pricing?

• Food cost

• Competitor pricing

• Staff uniform cost

• Customer willingness to pay

How is "food cost percentage" typically calculated in catering?

• Total sales divided by total food costs

• Total food cost divided by total revenue

• Total labor cost divided by food cost

• Total sales minus total food cost

Why is it important to consider "competitor pricing" when setting a catering menu price?

• To match competitors' prices exactly

• To ensure pricing is competitive and aligned with market expectations

• To reduce the menu variety

• To avoid using high-quality ingredients

What is the role of "pricing psychology" in catering menu pricing?

• To manipulate customer perceptions and encourage higher spending

• To make all prices equal for simplicity

• To offer only low-cost items

• To avoid offering special deals

What does "menu engineering" refer to in catering?

• Creating a menu with a balance of high-margin and low-margin items

• The design of the physical menu layout

• Determining which ingredients should be used in the menu

• Offering only expensive dishes

How does "portion control" impact catering menu pricing?

• By reducing the number of menu items offered

• By ensuring consistent portion sizes, reducing waste, and controlling food costs

• By limiting the variety of food choices

• By lowering the price of all dishes

What is the "cost-plus pricing" method in catering menu pricing?

• Setting the price based on customer demand

• Adding a fixed profit margin to the total cost of food and services

• Pricing items lower to attract more customers

• Pricing based on competitor prices only

How can "seasonal pricing" be used in catering?

• By offering higher prices during peak seasons when demand is higher

• By reducing the variety of menu items in the off-season

• By offering the same price year-round

• By limiting the number of events offered during the season

Which of the following factors is most likely to increase catering menu prices?

• Increasing food waste

• Rising food costs

• Reducing portion sizes

• Offering fewer menu items