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63 Cards in this Set
- Front
- Back
Average guest check
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The average amount each group spends; used primarly in a restaurant setting
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Back of the House
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The support area behind the scenes in a hotel, including housekeeping, laundry, engineering, and foodservice.
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Balance Sheet
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Itemizes a business's assets and liabilities with regard to the owner's equity at a particular moment in time
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Beverage Cost Percentage
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a ratio comparing the cost of beverages sold to beverage sales
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Bdgeting Costs
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allocating and budgeting costs to control an operation's expenses
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Contribution Margin
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Key operating figure in menu engineering, determined by subtracting food cost from selling price as a measure of profitability.
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Controllable expense
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expenses that can be controlled by means of cost effective purchasing systems.
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Cooking Line
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"the line" is a term used to describe the final cooking and plating area of the kitchen
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Curbside Appeal
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visual appeal and cleanliness designed to encourage people to dine in a particular restaurant
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Employee Recongnition
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recognizing superior employee performance
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First in- First out
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the supplies that are ordered first are used first
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food cost percentage
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a ratio comparing the cost of food sold to food sales
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front of the house
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comprises of all areas with which guests come in contact, including the lobby, corridors, elevatiors, guest rooms, restaurants and bars
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Gross Profit
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sales minus cost of sales
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Guest counts or covers
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the number of guests dinning in a restaurant
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income statement
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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
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kitchen manager
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the individual who manages the kitchen department
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labor cost percentage
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labor cost divided by net sales multiplied by 100 equals the labor cosr percentage
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net profit
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profit after all expenses
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point-of-sale (POS) systems
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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
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prime cost
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the cost of food sold plus payroll cost
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product specification
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the establishment of standards for each product, determined by the purhaser.
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production control sheets
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a checklist/sheet itemizing the production
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recieving
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the back-of-the-house area devoted to recieving goods
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restaurant forecasting
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the process of estimating future events in the restaurant
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suggestive selling
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servers in a restaurant increase sales by suggesting appropriate additional items to customers
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uniform system of accounts
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a system where all accounts have the same type of coding and all accounting procedures are done the same way
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variable costs
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a cost that varies according to the volume of business
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purchase order
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an order to purchase
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opeating ratios
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ratios that indicate an operations perfromance
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Batch Cooking
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the cooking of food in quantities for consumption throughout the meal period
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Commercial foodservice
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operations that compete for customers in the open market
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contractors
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a compnay that operates a foodservice for the client on a contractual basis
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daily rate
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the amount of money required to pay for each person's foodservice a day
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liaison personnel
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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
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managed services
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service that can be leased to professional management compnaies
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national school lunch program (NSLP)
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the program that provides free lunches to students from certain income levels
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nutrition education programs
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programs ensuring that food served in school cafeterias follows nutrition standards set by the government
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self-operators
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a company that manages its own foodservice operations
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tray line
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the lineup of trays on which all the food for hospital patients is placed
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dram shop legislation
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laws and procedures that govern the legal operation of establishments that sell measured alcoholic beverages
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fermentation
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the chemical process in which yeast acts on sugar-containing substances, such as grain or fruit, to produce alcohol and carbon dioxide
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fining
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the process by which wine that has matured is filtered to help stabilize it and remove any solid particules still in wine
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fortified wines
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wines which have had brandy or other spirits added to stop further fermentation
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inventory control
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a method of keeping track of all resources required to make a product
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must
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a mixture of grape pulp, skins, seeds, and stems
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prohibition
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the period from 1919 to 1933 when alcohol was banned in the US
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wort
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in the making of beer, the liquid obtained after the mashing process
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commercial recreation
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recreation for profit
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government-sponsored recretion
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recreations paid for by the governments taxes
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noncommercial recreation
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non-profit recreation
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transit occupancy taxes
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tax paid by the people staying in city's hotels
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Baccarat
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a traditional table game in which to winning hand totals closest to nine
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gaming entertainment
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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
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handle
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the total dollars wagered, the handle is not effected by the outcome of the bet
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Indian gaming regulatory act
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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
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convention and visitors bureaus
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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
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exposition
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an event held mainly to promote informational exchanges among trade people. presentations are the main attractions
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familiarization (FAM) trip
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a free reduced-price trip given to travel agents, travel writers, or other intermediaries to promote destinations
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incentive market
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a market for inentive travel
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meeting planner
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an individual who coordinates every detail of meetings or conventions
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SMERF
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Social, military, education, religious and fraternal
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trade show
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an event that promotes informational exchanges among trade people. same as exposition
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