Menu Design, Costing and Kitchen Management
This domain tests arithmetic and structure: net yield, two different margin definitions, pricing formula, and a kitchen layout that keeps raw and cooked flows apart.
Structure and sequence
冷菜 → 热菜 → 大菜 → 汤 → 主食或点心 → 甜品或水果. Keep 荤素 near 6:4 across the hot dishes and never repeat a 味型 within the same menu - two 鱼香 dishes is a design fault, not a coincidence.
The formulas
- 净料率 (出成率) = 净料重量 ÷ 毛料重量 × 100%.
- 成本毛利率 = 毛利 ÷ 成本 × 100%.
- 销售毛利率 = 毛利 ÷ 售价 × 100%.
- 售价 = 成本 ÷ (1 − 销售毛利率).
Worked example
Beef tenderloin at 60 元/kg, 5 kg purchased giving 4 kg usable: 净料率 80%, so net cost is 75 元/kg. A portion uses 0.2 kg → 15 元, plus 3 元 garnish and 2 元 seasonings → 20 元 cost. At a target 销售毛利率 of 60%, 售价 = 20 ÷ 0.4 = 50 元. Reasoning: dividing by the complement of the sales margin is what converts cost into price; applying 60% to the cost gives 32 元 and under-recovers.
Kitchen management
生进熟出一条线 prevents cross-flow. 四隔离 covers raw versus cooked, meat versus vegetable, clean versus dirty, and hot versus cold. Schedule labour against forecast covers, and log equipment maintenance - a broken 蒸箱 is a service risk, not a repair ticket.
Traps that cost marks
- Confusing 成本毛利率 with 销售毛利率; the exam deliberately offers both.
- Quoting a dish cost from 毛料 price and ignoring 净料率.
- Building a menu with no 大菜 anchor, or with the 汤 arriving before the 热菜.