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Chapter 3': Managing Food Costs and Menu Pricing Strategies What information should be included in a standard recipe? required quantity of each ingredient and preparation procedures menu item rating scale 1. a. b. portion sizer portioning ecluipmentr and garnish c d both a and b 2. Which of the following statements about standard recipes is true? a. Recipe yields can accurately be increased or decreased only through the use of computer software. b. Recipes collected from trusted or authoritative sources do not need to be tested before they are added to the menu. Ingredients on a standard recipe card should be listed in the order they are used. d. Developing standard recipes is a management duty; managers should not ask for input from cooks andfor bartenders. 3. Including sub recipes as ingredients in a standard recipe is known as: a. preparing an ingredients le. b. recipe indexing. c. menu costing. d. chaining recipes. 4. An adjustment factor should be used: a. to accurately increase or decrease the yield of a standard recipe. b. when developing any new standard recipe. c. whenever ingredient substitutions must be used in a standard recipe. d. to determine the cost of a given menu item. 5. The pervounce cost of an alcoholic beverage is determined by: a. dividing the cost of the bottle by the number of servings it yields. b. multiplying the number of servings per bottle by the cost of the bottle. dividing the total cost of the bottle by fteen. d. dividing the cost of the bottle by the number of ounces per bottle. :1 A menu item's ______ is determined by dividing the total cost of the item by the number of portions. contribution margin total ingredient cost porh'on cost standard food cost ago5:10.. I". The menu pricing method that bases pricing on the price the food service manager believes will represent a value to the guest is known as the ______ price method. a. reasonable b. highest c. loss-leader d intuitive 8. Which of the following is a subjective pricing method? a. loss-leader price method b. prot pricing method desired food cost percent method elasticity of demand method an 9. Which of the following statements concerning menu pricing is true? a. If you lower the price of an item by 10 percent and demand for the item goes up by 35 percent, the demand for the item is inelastic. b. The highest-price method is an objective pricing method. c. Desired food cost percentage markup is an objective pricing method. d. If the demand for an item is elastic, the item is not considered price-sensitive. 10. "Elasticity of demand\" is best dened as: a. the relationship between a menu's most protable items and its least protable items. b. the extent to which demand for an item changes as the price changes. c. the response of customers to new menus, special promotions, and other marketing and advertising tactics. d. the determining factor in whether customers return to a particular food and beverage operation