Which Type of Menu Item Should Be Removed from the Menu

question 4

Multiple Choice

Which type of menu item should be removed from the menu if managers use matrix analysis to evaluate their menus based on item popularity and contribution margin?

• A) An item with low contribution margin and low popularity
• B) An item with high contribution margin and low popularity
• C) An item with low contribution margin and high popularity
• D) An item with high contribution margin and high popularity

Understand the concept and components of job design.

Learn the principles of labour standards and time measurement in workplaces.

Discover the impact of human factors, ergonomics, and methods time measurement on worker productivity and safety.

Analyze the structure and benefits of various work schedules and their impact on employee well-being.

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Definitions:

Materials Quantity Variance

The difference between the actual quantity of materials used in production and the expected quantity of materials that should have been used according to standards.

Standard Quantity

The expected or budgeted quantity of materials, labor, or overheads necessary for producing a unit of production or service under specified conditions.

Standard Price

A predetermined cost that companies use as a benchmark to measure the performance of actual costs.

Fixed Overhead Volume Variance

The difference between the budgeted and applied fixed manufacturing overhead, based on the standard volumes expected to be produced.