This foodservice value-related factor is most affected when a revenue manager successfully implements a price blending strategy.

Group of answer choices

Delivery format

Menu mix

Service level

Portion size

Image

Flag question: Question 2

Question 2

0.5pts

Last night Michael's restaurant served 240 guests and achieved total revenue of $4,500. What was Lara's check average last night?

Group of answer choices

$18.75

$20

$50.00

$10.13

$101.25

Flag question: Question 3

Question 3

0.5pts

Which value-related factor does a revenue manager seek to impact if prices for carry-out menu items in a restaurant are 10% less than the price of the same items when they are consumed in that restaurant's dining room?

Group of answer choices

Meal period

Service level

Delivery format

Portion size

Competition

Flag question: Question 4

Question 4

0.5pts

Starr Restaurants do not accept advanced reservations.Instead, guests who call ahead can have their names added to the wait list prior to arriving at the restaurant. What revenue-related factor is this strategy designed to optimize?

Group of answer choices

Sales mix

Differential pricing

Capacity

Contribution margin

Guest type

Flag question: Question 5

Question 5

0.5pts

Theresa's restaurant utilizes a product cost percentage pricing system.She would like to sell an item for $24.95. Her targeted product cost is 40%. With a 40% product cost, what is the amount her kitchen staff can spend on product cost when making this item?

Group of answer choices

$9.98

$0.79

$34.93

$4.99

$7.98

Flag question: Question 6

Question 6

0.5pts

Jaime's restaurant utilizes a contribution margin pricing system. She would like the selling price of a new menu item she is introducing to be $14.00. Her required contribution margin is $4.00. Her labor costs are 30%. What is the amount her kitchen staff can spend on product cost when making the item?

Group of answer choices

$9.80

$10.00

$5.80

$6.00

$3.00

Flag question: Question 7

Question 7

0.5pts

Cynthia considers her new restaurant to have three different revenue centers. These are the main dining room, the bar and off-site catering.Last month Cynthia's total revenue was $180,000. Off site catering revenue was $54,000. What percent of Jay's total revenue was contributed by off site catering?

Group of answer choices

30%

20%

10%

40%

33.33%

Flag question: Question 8

Question 8

0.5pts

At Chelsea's restaurant, the sales for the month of March came to $80,000. That was an increase of 25% over the revenue achieved in March of last year.What was the amount of revenue achieved in Chelsea's restaurant during March of last year?

Group of answer choices

$50,000

$64,000

$55,000

$40,000

$60,000

Flag question: Question 9

Question 9

0.5pts

For analysis purposes Robert considers his diner to have three day parts.These three are breakfast, lunch and dinner. Last month Robert's breakfast sales were $ 30,000. Lunch sales were 40% of total sales. Total sales were $300,000.What was the amount of sales contributed by the dinner day part?

Group of answer choices

$100,000

$180,000

$160,000

$150,000

$120,000

Flag question: Question 10

Question 10

0.5pts

For analysis purposes Jenny considers her restaurant to have three day parts. These three are breakfast, lunch and dinner. Last month Jenny's breakfast sales were $64,000. Total sales were $256,000. What percent of sales were contributed by breakfast?

Group of answer choices

25%

Not enough information

32%

40%

77.4%

Flag question: Question 11

Question 11

0.5pts

These are popular menu staples that you're losing money on. The best course of action is to create more profitable versions without decreasing their volume.

Group of answer choices

Stars

Dogs

Puzzles

Plowhorses

Unicorns

Flag question: Question 12

Question 12

0.5pts

These are the items on your menu that are highly profitable, but difficult to sell. Investigate whether or not your customers like the taste of these items.

Group of answer choices

Plowhorses

Unicorns

Puzzles

Dogs

Stars