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Menu engineering is a marketing orientated approach to the evaluation of a menu about its present and future content, design, and pricing. It highlights the good and the poor performers in a menu and provides vital information for making the next menu more interesting and appealing to the customers, and hopefully more profitable. Table 1: Menu Engineering Worksheet A B D E F F G . H L P R S Menu item name No. Popularity sold % % Item food cost Item Item Total sell Profit cost price (ED) (ED) (D'B) ( Total revenue (EB) Total Profit (HG) Profit category Popularity category Menu item class Pineapple Fried Rice 100 4.00 Seafood Fried Rice 200 5.50 Tomyam Fried Rice 150 3.50 Flourish Special Fried Rice 400 7.00 Nasi Lemak Special 350 6.50 Patlava Fried Rice 100 4.50 N 1 J M Total O-MIN Q- (100% / Items) "70%) K-I/J Food Cost% Ave Item Profit Menu Popularity Factor Discussion questions. a) Complete the menu engineering worksheet. (20 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) Discuss the decisions you will make as Food and Beverage Manager to enhance and improvise profit and popularity within each menu category. (16 Marks) Total (40 Marks) Menu engineering is a marketing orientated approach to the evaluation of a menu about its present and future content, design, and pricing. It highlights the good and the poor performers in a menu and provides vital information for making the next menu more interesting and appealing to the customers, and hopefully more profitable. Table 1: Menu Engineering Worksheet A B D E F F G . H L P R S Menu item name No. Popularity sold % % Item food cost Item Item Total sell Profit cost price (ED) (ED) (D'B) ( Total revenue (EB) Total Profit (HG) Profit category Popularity category Menu item class Pineapple Fried Rice 100 4.00 Seafood Fried Rice 200 5.50 Tomyam Fried Rice 150 3.50 Flourish Special Fried Rice 400 7.00 Nasi Lemak Special 350 6.50 Patlava Fried Rice 100 4.50 N 1 J M Total O-MIN Q- (100% / Items) "70%) K-I/J Food Cost% Ave Item Profit Menu Popularity Factor Discussion questions. a) Complete the menu engineering worksheet. (20 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) Discuss the decisions you will make as Food and Beverage Manager to enhance and improvise profit and popularity within each menu category. (16 Marks) Total (40 Marks)