| A | B |
|---|
| Menu mix | Relates the sale of a particular menu item to the total number of menu items sold. |
| Contribution margin | Calculated by subtracting the food cost from the selling price of the menu item. |
| Cycle menu | A series of different menus designed to provide variety for guests. |
| Califorina menu | Menu that offers breakfast, lunch, and dinner items on one menu with items available at any time of the day. |
| Table d' hote | A complete meal for one set price. |
| Menu engineering software | Helps managers evaluate possible changes in a menu's current offerings and make sound pricing decisions. |
| Plowhorse | Menu item that is high in menu mix but low in contribution margin. |
| Puzzles | Menu item that is low in menu mix but high in contribution margin. |
| A la carte | Food and beverage items are listed and priced seperately |
| Cuisine | A particular style or manner of preparing or cooking foods. |
| Precosting analysis | Sales analysis that projects cost of sales figures, used to review and adjust operations before an actual service or meal period. |
| Postcosting analysis | Sales analysis that multiples the number of menu items sold by the standard recipe cost to determine a potential foods cost amount for a complete meal period. |
| Prix fixe menu | Items on the menu are set by the menu planner, and guests have few, if any choices. Also called table d' hote menu. |
| Doorknob menu | Lists a limited number of breakfast items and the times that the meal can be served. |
| Room service menu | Difficult to maintain quality while transporting. Results in limited number of menu items. |
