Hrtm Chapter 8

Front 1

Average guest check

Back 1

The average amount each group spends; used primarly in a restaurant setting

Front 2

Back of the House

Back 2

The support area behind the scenes in a hotel, including housekeeping, laundry, engineering, and foodservice.

Front 3

Balance Sheet

Back 3

Itemizes a business's assets and liabilities with regard to the owner's equity at a particular moment in time

Front 4

Beverage Cost Percentage

Back 4

a ratio comparing the cost of beverages sold to beverage sales

Front 5

Bdgeting Costs

Back 5

allocating and budgeting costs to control an operation's expenses

Front 6

Contribution Margin

Back 6

Key operating figure in menu engineering, determined by subtracting food cost from selling price as a measure of profitability.

Front 7

Controllable expense

Back 7

expenses that can be controlled by means of cost effective purchasing systems.

Front 8

Cooking Line

Back 8

"the line" is a term used to describe the final cooking and plating area of the kitchen

Front 9

Curbside Appeal

Back 9

visual appeal and cleanliness designed to encourage people to dine in a particular restaurant

Front 10

Employee Recongnition

Back 10

recognizing superior employee performance

Front 11

First in- First out

Back 11

the supplies that are ordered first are used first

Front 12

food cost percentage

Back 12

a ratio comparing the cost of food sold to food sales

Front 13

front of the house

Back 13

comprises of all areas with which guests come in contact, including the lobby, corridors, elevatiors, guest rooms, restaurants and bars

Front 14

Gross Profit

Back 14

sales minus cost of sales

Front 15

Guest counts or covers

Back 15

the number of guests dinning in a restaurant

Front 16

income statement

Back 16

a report that lists the amount of money recieved during a period of time in exchange for labor or services, from the sale of goods or property, or as profit from financial investments

Front 17

kitchen manager

Back 17

the individual who manages the kitchen department

Front 18

labor cost percentage

Back 18

labor cost divided by net sales multiplied by 100 equals the labor cosr percentage

Front 19

net profit

Back 19

profit after all expenses

Front 20

point-of-sale (POS) systems

Back 20

a system used in restaurants and outlet stores that records and posts charges; consists of a number of POS terminals that interface with a remote central processing unit

Front 21

prime cost

Back 21

the cost of food sold plus payroll cost

Front 22

product specification

Back 22

the establishment of standards for each product, determined by the purhaser.

Front 23

production control sheets

Back 23

a checklist/sheet itemizing the production

Front 24

recieving

Back 24

the back-of-the-house area devoted to recieving goods

Front 25

restaurant forecasting

Back 25

the process of estimating future events in the restaurant

Front 26

suggestive selling

Back 26

servers in a restaurant increase sales by suggesting appropriate additional items to customers

Front 27

uniform system of accounts

Back 27

a system where all accounts have the same type of coding and all accounting procedures are done the same way

Front 28

variable costs

Back 28

a cost that varies according to the volume of business

Front 29

purchase order

Back 29

an order to purchase

Front 30

opeating ratios

Back 30

ratios that indicate an operations perfromance

Front 31

Batch Cooking

Back 31

the cooking of food in quantities for consumption throughout the meal period

Front 32

Commercial foodservice

Back 32

operations that compete for customers in the open market

Front 33

contractors

Back 33

a compnay that operates a foodservice for the client on a contractual basis

Front 34

daily rate

Back 34

the amount of money required to pay for each person's foodservice a day

Front 35

liaison personnel

Back 35

workers who are resonsiple for translatting corporate philosophy for the contractor and for and for overseeing the contractor to be sure that he or she abides by the terms of the contract

Front 36

managed services

Back 36

service that can be leased to professional management compnaies

Front 37

national school lunch program (NSLP)

Back 37

the program that provides free lunches to students from certain income levels

Front 38

nutrition education programs

Back 38

programs ensuring that food served in school cafeterias follows nutrition standards set by the government

Front 39

self-operators

Back 39

a company that manages its own foodservice operations

Front 40

tray line

Back 40

the lineup of trays on which all the food for hospital patients is placed

Front 41

dram shop legislation

Back 41

laws and procedures that govern the legal operation of establishments that sell measured alcoholic beverages

Front 42

fermentation

Back 42

the chemical process in which yeast acts on sugar-containing substances, such as grain or fruit, to produce alcohol and carbon dioxide

Front 43

fining

Back 43

the process by which wine that has matured is filtered to help stabilize it and remove any solid particules still in wine

Front 44

fortified wines

Back 44

wines which have had brandy or other spirits added to stop further fermentation

Front 45

inventory control

Back 45

a method of keeping track of all resources required to make a product

Front 46

must

Back 46

a mixture of grape pulp, skins, seeds, and stems

Front 47

prohibition

Back 47

the period from 1919 to 1933 when alcohol was banned in the US

Front 48

wort

Back 48

in the making of beer, the liquid obtained after the mashing process

Front 49

commercial recreation

Back 49

recreation for profit

Front 50

government-sponsored recretion

Back 50

recreations paid for by the governments taxes

Front 51

noncommercial recreation

Back 51

non-profit recreation

Front 52

transit occupancy taxes

Back 52

tax paid by the people staying in city's hotels

Front 53

Baccarat

Back 53

a traditional table game in which to winning hand totals closest to nine

Front 54

gaming entertainment

Back 54

businesses that offer games of risk as part of the total package of entertainment and leisure time activities, including resort hotel, various foodservice concepts, retail shopping, theme parks, live entertainment and recreational pursuits

Front 55

handle

Back 55

the total dollars wagered, the handle is not effected by the outcome of the bet

Front 56

Indian gaming regulatory act

Back 56

a federal act that created a statutory basis for the operation of gaming by Indian tribes in order to promote tribal economic development, self-sufficiency. and strong tribal governments

Front 57

convention and visitors bureaus

Back 57

1.) an organization responible for promoting tourism at the regional and local level. 2.) a not-for-profit umbrella organization that represents a city or urbadn area in soliciting and servicing all types of travellers to that city or area, whether for business, pleasure, or both

Front 58

exposition

Back 58

an event held mainly to promote informational exchanges among trade people. presentations are the main attractions

Front 59

familiarization (FAM) trip

Back 59

a free reduced-price trip given to travel agents, travel writers, or other intermediaries to promote destinations

Front 60

incentive market

Back 60

a market for inentive travel

Front 61

meeting planner

Back 61

an individual who coordinates every detail of meetings or conventions

Front 62

SMERF

Back 62

Social, military, education, religious and fraternal

Front 63

trade show

Back 63

an event that promotes informational exchanges among trade people. same as exposition