chapter 10, Question 10 Menu analysis is typically associated with commercial fo
ID: 130570 • Letter: C
Question
chapter 10, Question 10 Menu analysis is typically associated with commercial foodservice operators who charge individual selling prices for their menu items. In many cases, however, noncommercial (nonprofit) foodservice operators receive a fixed amount of money per guest served regardless of the menu items selected by the guest. Those managers in charge of foodservice in a college residence hall's cafeteria, a senior living facility, and a military base are just three of many such examples Despite the differences in how they charge for the items they serve, however, managers in both commercial and noncommercial operations are concerned about guest acceptance of the s formal menu analysis (e.g., goal value menu items they offer. What are some specific way analysis) can help noncommercial managers address this important issue? AnswerExplanation / Answer
In a restaurant, a menu is a list of food and beverage offered to the customer. Restaurant menu analysis is: the steps taken to identify the profitability and popularity of each menu item, and the strategy to ultimately enhance restaurant sales and success. The menu is a key factor in influencing the guest's first impression of the facility, the menu selections they are likely to order, and sets expectations about the food and beverages they are about to receive.
Goal value analysis is a method used to make comparisons among menu items, which places them into categories based on their unique characteristics such as food cost %, popularity, and contribution margin.
A x B x C x D = Goal Value
where
A = 1.00 - Food Cost %
B = Item Popularity
C = Selling Price
D = 1.00 - (Variable Cost % + Food Cost %) .
Using Goal value menu analysis they can first of all do one thing that is they will evaluate item popularty .After that they can divide the number sold for individual items by the total number sold to get the item popularity for every item. Then next time when they prepare the menu items they can do it base on the item popularity percentage. Second, they can use goal value formula where A*B*C*D=Goal value where A =1-FOOD COST%, B=item popularity, C=selling price and D =1-(Variable cost%+food cost%).
Smart managers know that planning is the key to ensuring that owners achieve the profit goals
that will keep them in business. It can give managers flexibility when they receive the fixed amount for those guests. the more the fix, the more they can better serve guests.
Related Questions
Navigate
Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.