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A manager utilizes contribution margin matrix analysis to evaluate a menu. What would be a good marketing strategy to use on an item the manger finds is very popular but has a low contribution margin?

A criticism of using the contribution margin method of menu analysis is that it tends to favor higher-priced menu items over lower-priced menu items.

What is an example of a controllable fixed expense in a foodservice operation that also serves alcoholic beverages?

Last month a manager’s operation achieved $60,000 in food sales and $40,000 in beverage sales. The manager’s cost of sales for food was $15,000 and cost of sales for beverages was $8,000. What was the manager’s cost of sales percentage for food last month?

How many different menu item classifications will result if managers evaluate their menu items’ popularity and food cost percentages by using a two factor matrix analysis?

In most food service operations, when actual revenue is lower than budgeted revenue, the operations’ fixed cost percentages

A food service operation experienced a 10% decline in volume this month when compared to the previous month. If the reduction in volume was anticipated and scheduled for properly, the operation’s

Other expenses typically equal less than five percent of a foodservice operation’s total sales volume.

A manager forecasts that 150 guests will be served tomorrow. The manager knows that one server can provide high-quality service for 30 guests and one cook can prepare high-quality food for 60 guests. How many servers and cooks should be scheduled for tomorrow?

What is the type of budget that would include the least amount of detail about an operation’s revenue and operating expenses?