In Menu Engineering, a Star is both relatively profitable and relatively popular and should be:

1. Remove from the menu AT ONCE
2. Kept, but lower price to increase volume
3. Decrease portion size to increase profit
4. Left alone

____________ is the effect that a change in price has on demand

1. Contribution Margin
2. Elasticity of demand
3. Impact flow
4. None of the above

Menu engineering concentrates on which of the following variables:

1. Customer Demand
2. Sales Mix
3. Menu Item Contribution Margin
4. All of the above

Exercising good cost control procedures would include establishing cost standards and later comparing these to:

1. Last Year Results
2. Budget
3. Actual
4. Industry averages