Podcast
Questions and Answers
Which of the following prices for a steak communicates luxury in a high-end restaurant?
Which of the following prices for a steak communicates luxury in a high-end restaurant?
- $15
- $8
- $1
- $21 (correct)
What two things are used to calculate the sales price of a table d'hote menu?
What two things are used to calculate the sales price of a table d'hote menu?
- The beverage cost and prime costs
- The entree cost and Q factor (correct)
- The dessert cost and overhead costs
- The appetizer cost and labor costs
Which pricing method is typically used by noncommercial operations?
Which pricing method is typically used by noncommercial operations?
- Food cost percentage method
- Prime cost method
- Base price method (correct)
- Contribution margin method
What is the sales price of an all-you-can-eat buffet based on?
What is the sales price of an all-you-can-eat buffet based on?
What should the tone of a menu description do?
What should the tone of a menu description do?
Flashcards
Luxury Pricing
Luxury Pricing
Communicates luxury through high prices.
Table d'hote pricing
Table d'hote pricing
Calculates price using entree cost and Q factor.
Noncommercial pricing
Noncommercial pricing
Uses a calculated base price method.
Buffet pricing strategy
Buffet pricing strategy
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Menu description tone
Menu description tone
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Study Notes
- A high-end restaurant can communicate luxury to its customers by pricing a steak at $21.
- A table d'hote menu's sales price is calculated using the entrée cost and Q factor.
- Noncommercial operations, like schools and corporate cafeterias, typically employ the base price method.
- An all-you-can-eat buffet bases its sales price on average food cost per customer.
- The tone of the menu description should match the concept of the business.
- If a dish is listed as "Stir-fried Eggplant over Rice," and shrimp paste is part of the recipe, shrimp paste should be listed in the menu description.
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Description
Explore menu pricing strategies for different restaurant types, including high-end, table d'hote, and noncommercial operations. Learn how to calculate sales prices and the importance of matching menu description tone to the business concept. Understand the need for accurate and transparent menu descriptions.
