Discussion questions.

a) Complete the menu engineering report. (5

Marks)

b) What is the total contribution/profit of the menu? (2 Marks)

c) What item generates the highest contribution margin in terms of gross ringgits? (2

Marks)

d) How would you characterize the price elasticity for Thai Green Curry Chicken and Salmon

with Warm Tomato Relish? (5

Marks)

e) What specific menu items may be overpriced? (2

Marks)

f) Discuss the decisions you will make as Food and Beverage Manager to enhance profit

within each menu category.

Discussion questions.

a) Complete the menu engineering report. (5

Marks)

b) What is the total contribution/profit of the menu? (2 Marks)

c) What item generates the highest contribution margin in terms of gross ringgits? (2

Marks)

d) How would you characterize the price elasticity for Thai Green Curry Chicken and Salmon

with Warm Tomato Relish? (5

Marks)

e) What specific menu items may be overpriced? (2

Marks)

f) Discuss the decisions you will make as Food and Beverage Manager to enhance profit

within each menu category.

Discussion questions.

a) Complete the menu engineering report. (5

Marks)

b) What is the total contribution/profit of the menu? (2 Marks)

c) What item generates the highest contribution margin in terms of gross ringgits? (2

Marks)

d) How would you characterize the price elasticity for Thai Green Curry Chicken and Salmon

with Warm Tomato Relish? (5

Marks)

e) What specific menu items may be overpriced? (2

Marks)

f) Discuss the decisions you will make as Food and Beverage Manager to enhance profit

within each menu category.

2. There are 12 items on the menu engineering worksheet. What is the Q-box value (rounded to hundredth) on the menu engineering worksheet if popularity index is 80%? Show the calculation.

3. If total sales equal $1,225 and 150 items were sold, what is the average contribution margin? Show the calculation.

4. Short answer (a couple or a few sentences). Why do we need to calculate the total contribution margin for all menu items on the menu engineering worksheet? How do we use it in menu engineering?

5. Short answer question (a couple or a few sentences). Why can it be a good idea to try and sell some menu items even though they may have a lower than average contribution margin?

6. Highlight the answer. Total contribution margin is $250, and the menu includes 40 items. Based on this information and menu engineering principles, an item that has a $5 contribution marginand lower than Q number percentage in the menu mix column is a

A) STAR

B) DOG

C) PLOWHORSE

D) PUZZLE

7. Complete the menu engineering report on the next page by replacing the question marks (?) with values. Round all calculation to hundredth (.00) unless the number naturally rounds up to a whole number or tenth of decimal. The question has 2 parts and is worth 2 pt.

i want all the questions to be answered