Which factor affecting menu prices is LEAST controllable by management?

Group of answer choices

Economic conditions

Product quality

Portion size

Service levels

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Flag question: Question $2$

Question $22$ pts

Which is a time$-$sensitive factor affecting menu prices?

Group of answer choices

Ambiance

Meal period

Location

Guest type

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Flag question: Question $3$

Question $32$ pts

Which is the formula that food service managers use to calculate their total revenue?

Group of answer choices

Price $/$ Number Sold $=$ Total Revenue

Number of customers $/$ Price $=$ Total Revenue

Price x Number Sold $=$ Total Revenue

Number of customers x Price $=$ Total Revenue

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Flag question: Question $4$

Question $43$ pts

Which is the pricing factor a manager would use if she wanted to achieve a $40\%$ food cost on all of her menu items?

Group of answer choices

$2\mathrm{.}5$

$4\mathrm{.}0$

$3\mathrm{.}0$

$3\mathrm{.}5$

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Flag question: Question $5$

Question $53$ pts

A menu item sells for $$7\mathrm{.}99.$ The recipe for the item makes $28$ servings and it costs $$85\mathrm{.}00$ to make the full recipe. What is the contribution margin for one serving of this item?

Group of answer choices

$$6\mathrm{.}50$

$$3\mathrm{.}15$

$$4\mathrm{.}95$

$$2\mathrm{.}80$