The Menu Drives Your Business
Complete the following quiz and answer 6 out of 8 questions correctly in order to receive your professional development credit. Your certificate will automatically be sent to the email provided below.
Your Full Name
District / Organization
Your expenses should not exceed your income. A per meal rate of income (ie: the sum of free reimbursement rate + state reimbursement + per meal commodity rate + additional benefits like 7 Cent certification can be used as a guideline measure for
Meals per Labor Hour
Per Meal Income and Per Meal Expense Comparison
Total Income and Expense
Which of the following is generally the greatest Child Nutrition expense?
How can food cost be calculated?
Cost each ingredient in the portion identified in the recipe
Add the total cost of all the ingredients from the invoice and divide by total breakfast and lunch counts.
Paid meal cost multiplied by average daily participation
Add all food costs and then divide by total income
Which of the following influences the items to place on the menu?
Type of meal service
Length of meal service
What food the students like
What food the distributor carries
All of the above
Actual food cost differs from theoretical food cost because it includes:
Invoice cost, leftovers and waste
Cost of all ingredients totaled in a recipe
Menu Optimization compares
Popularity and Per Meal Cost
Popularity and Meals/labor hour
Popularity and Profitability
Popularity and Meal Equivalents
The following is a way to evaluate a menu
Cost out each recipe
Know the maximum income per meal
Determine the percentage of expenses by category
Calculate the total meal equivalents
All of the above
Meal Equivalents are
Total of all meals served
Total income / total meals
Calculated to make all income equivalent to a reimbursable lunch
Calculated to make all income equivalent to the expenses
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