1. A method of menu analysis that concerns itself with each menu items popularity, combined with its contribution margin (gross margin), is known as menu engineering.

A. True

B. False

2. A restaurants anticipated overall average check can be calculated by dividing the forecast annual sales revenue by (seats daily seat turnover days open in the year).

A. True

B. False

3. A menu item has a food cost of $5.00 and the selling price is based on a 40% cost. The selling price of the menu item is:

A. $20.00

B. $ 7.00

C. $12.50

D. $ 8.00

4. If a company is in a 50% tax bracket, its net income after tax will be the same as the amount of tax.

A. True

B. False