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125 Multiple choice questions

  1. Property analysis
    Competition analysis
    Market analysis
    Guest profile
    Marketplace factors and trends
  2. ...
  3. Involves recruiting and hiring applicants
    Goal - bring the best-qualified employees
    How - through screening process
    Application forms
    selection tests
    reference checks
  4. blueprint of a company
  5. High risk
    Lack of capital
    Long hours
    Need to know it all
  6. ...
  7. Employee Skill Level
    Vocabulary
    Weights & Measures
    Uniformity of Products
    Equipment
    Exact Instructions
  8. ...
  9. Managers
    Supervisors
    Entry Level Production and Service Employees
  10. Beginning and Ending Inventory/2
  11. Suppliers
    Local Community
    Nuisance Concerns
    Env. Concerns
    Entertainment
    Civic
    Gov. Reg. Agencies
  12. Dining room managers
    Hosts / receptionists
    Food and beverage servers
    Buspersons
    Bartenders - public and service
    Cashiers
    Expediters
    Runners
    Curbside servers
  13. ...
  14. ...
  15. ...
  16. ...
  17. Yearly Revenue/365 Days in A Year
  18. authority passed down the organization
    responsibility cannot be delegated
  19. Specific
    Measurable
    Attainable
    Realistic
    Time Bound
  20. Firings continue until morale improves
  21. Maximize Profits. Freestanding Eating and Drinking Places
    Independent Properties
    Chain and Franchise Restaurants
    Lodging Food Service Operations
    Other Commercial Facilities
    Public Cafeterias
    Catering Operations
  22. Theme or Cuisine:
    Cost (budget):
    Ingredients Available:
    Equipment Concerns
    Personnel Concerns
    Peak Volume Prod.
    Sanitation Concerns
    Layout Concerns
  23. Using what you have to do what you have to do
  24. ...
  25. ...
  26. ...
  27. ...
  28. Yearly Revenue/# of Guests Served
  29. Reviewing the Operation's Progress - Goals
    Measuring Employee Performance
    Assessing the Effectiveness of Training Programs
    Very important to make time to evaluate
  30. Scaling (weight)
    Volume (how much space does it take up)
    Count (count)
    Trim (waste)
    Portion Control
  31. ...
  32. Assets (total)/Liabilities (total)
  33. ...
  34. Cost of Food Revenue/Average Inventory
  35. ...
  36. Vision
    Mission
    Long-Range Plan
    Business Plan
    Marketing Plan
    Operating Budget
  37. Provide support and advice to line managers
    Human Resources Manager, Controller, Purchasing
    agent, Other staff specialists
  38. Quantity*Cost Per Recipe Unit
  39. Function
    Size
    Weight
    Count - each
    Other quality factors



    Ensures the right quality products
    are consistently available
  40. Bureaucratic rules and procedures can slow response times to market changes
  41. ...
  42. Franchise contracts restrict style and methods of operation, products served, services offered, décor, and furnishings
    Franchise contracts usually favor the franchisor
  43. Does not translate to volume
    (how much space does it take up)
    1 oz = 28 grams
    16 oz = 1 pound (#)
    2.2 # = 1 kilo
  44. Task to assigning work and organizing people
    and resources to achieve the operations
    objectives
    Effective channels of communication to transmit messages up, down and across the organization
  45. ...
  46. ...
  47. ...
  48. Designed to give an organization an idea of the probability of success of a location
    Done by various agencies outside/inside organization
    Used for financing, potential investors and developers
    Identify market area characteristics
    Evaluating proposed site
    Analyzing the competition
    Estimating demand
    Projecting operating results
  49. Jobs can be hard, with long hours
    Jobs usually involve serving others
    Starting compensation often above minimum wage
    Rapid advancement possible
    Salaries after five years quite competitive with other
    industries (discussion)
    Noncommercial opportunities are often underrated
    Positions expected to be available in all food service segments
  50. Independents
    Chain Restaurants
    Franchises
  51. Guests
    Owners
    Area / Regional Dir.
    Managers
    Employees
  52. Owned by an owner or owners who have one
    or more properties that have no chain
    relationship
    "mom and pop" operations
  53. ...
  54. Proper
    Planning
    Prevents
    Poor
    Performance
  55. ...
  56. Cost of Beverages Sold/Beverage Revenue
  57. Current Assets/Current Liabilites
  58. Guests Served (Guests Per Day)/ # of Seats
  59. ...
  60. ...
  61. ...
  62. an architectural rendering of what the company will look like once it is successfully established
  63. Planning, Organizing, Coordinating, Staffing, Directing, Controlling, Evaluatiing
  64. ...
  65. ...
  66. ...
  67. Revenue Per Year/ Check Average
  68. Advantages
    Ready access to cash and credit
    Ability to experiment without great risk
    Resources to hire staff specialists
    Greater access to useful comparative financial information
  69. ...
  70. Liabilities+ Equity
  71. Cost Per Purchase/# Of Units Into Quantity
  72. Link between management and employees
    Use their technical skills (Scheduling, overlooking the immediate operation)
  73. Small initial capital investment
    lease land, facilities and equipment
    Low inventory
    Buying on credit
  74. ...
  75. Communication flows up and down
    Short term goals
    Manage the work of supervisors
  76. ...
  77. Total Cost of Staffing/Revenue Per Day
  78. Consistency - Quality and Quantity
    List of Ingredients for Ordering
    Control Waste / Cost
    Method / Instructions
    Quality Standards
    Equipment Needed
  79. ...
  80. Long term plans and goals
    Overall business environment (competition, economy, consumer preferences)
  81. Part of a multi-unit operations
    May be owned by a parent company, a franchise company, or private owner or owners
    Share the same menu, equipment etc
  82. Creating goals and objectives
    Developing action plans to reach those
    goals and objectives
    Gaining access to accurate, complete information
    Maintaining good communication with other
    managers
    Building flexibility into the plans
    Making sure plans are fully implemented
  83. To create a customer
  84. Determine the standard recipe for a drink
    Determine cost per ounce
    Price per bottle / ounces per bottle
    Add ingredient costs
    To determine drink cost percentage - drink cost / selling price x 100
  85. Net Income/Total Revenue
  86. Seeing the business from the perspective of the guest - how the business is portrayed and viewed
    Marketing initiatives have to be supported by top mgmt
    Use strategies that focus on what is best for the guest
    Use guest-friendly systems
    Talk about service routinely
  87. Unable to make the best allocation and problem solving decisions
    does not realize that he did a mistake or perceive it as a weakness to acknowledge the mistake
  88. (There are never enough)
    People
    Money
    Time
    Energy
    Products
    Equipment and Space
    (Procedures)
  89. Includes supervising, scheduling, and disciplining employees
    Know how to: motivate, gain cooperation, give orders, and bring out the best in people
    Issues: Employee turnover
    Why? - how to prevent?
    Opportunities: promotions
  90. ...
  91. ...
  92. Know your guests
    Know your quality requirements
    Know your operation
  93. Chef's - executive, sous (assistant), garde-manger, banquet
    Cooks - soup, sauce, fish, roast, pastry, relief, assistant
    Bakers - head bakers, assistant bakers, pastry chefs
    Pantry staff
    Stewards - chief stewards, porters, dishwashing employees
    Storeroom and receiving employees
  94. Food Cost of Sales/Food Revenue * 100
  95. ...
  96. Guests Per Year/365 Days in a Year
  97. Answers the question "How can we best assemble and use our limited human resources to attain our objectives?"
    Involves the establishment of
    organizational charts (authority and
    communication flow) (cont. updated)
  98. Pre-costing analysis- determines a menu's profitability before actual production and service; this is how ideal food cost is developed.
    Post-costing analysis - based on actual sales, not forecasted sales
    Menu mix- relates the sales of a particular item to the total number of menu items sold (# of items sold / total # of items)
  99. In charge of one or more revenue generating departments that directly provide goods or services to guests
  100. ...
  101. Table d'Hôte: (tobble dote), (fixed price menus) complete meal for one price; Banquet & Big Mac Meal menu

    À la Carte: items are listed and priced separately

    Combination table d'Hôte / À la Carte:
  102. Assistance in opening and operating the business
    Franchisor-sponsored training and materials
    Greater exposure and higher revenue because of extensive advertising and name recognition
    Lower costs due to volume purchasing
    Tested operating procedures
  103. Available Seats/Guests Served
  104. Allocates resources wisely and make good decisions when solving problems critical to the operation
    acknowledge his mistake and learns from it
  105. Meet or exceed the guest's wants and needs
    The ability to do this will help achieve success
  106. The success of an f & b operation
    depends largely on its menu.
    Properly planned menu creates a smooth
    work flow, guests will be served effectively and financial goals met.
    Poorly planned menu creates operational issues that will lead to guest dissatisfaction, lower employee morale and a less than optimal financial bottom line.
  107. ...
  108. Cost all items combined to form meal
    Determine portion costs of items
    For example: cost of entrée, salad, dressing, roll, butter
    Combine to get meal costs
  109. Asia - Many layers
    Labor is very inexpensive
    US - Few layers
    Labor costs are an issue
    Europe - Very flat
    Labor costs are high
    Unions
  110. 1 Tablespoon (T) = 3 Teaspoons (t)
    1 tablespoon (T) = ½ oz
    1 cup = 8 ounces (oz)
    2 cups = 1 pint = 16oz
    2 pints = 1 quart (qt) = 32oz
    4 qts = 1 gallon (gal) = 128 oz
    1 liter = 33.8 oz
  111. ...
  112. Necessary to properly introduce new employees to supervisors, co-workers, and the organization in general
  113. The amount of money a certain menu item is leaving to help with profits after costs
    Lower cost of the food bought does not mean that the item will contribute more - it depends on pricing and volume
    Selling price - food cost = contribution margin
  114. ...
  115. Private / Company owner of a chain restaurant
    Pays fees to the franchise owner
    Must maintain business and quality standards
  116. ...
  117. Beginning Inventory + Purchases- Ending Inventory
  118. ...
  119. ...
  120. Minimize Costs.Business / Industry Organizations
    Everything from gourmet food to vending machines
    Healthcare
    Self-operated or outsourced
    Educational Institutions
    Self-operated or outsourced

    Private Clubs
    Country (golf) Clubs, City Clubs, Athletic Clubs
    Leisure and Recreation Operations
    Theme Parks, Sport Arenas
    Transportation Companies
    Airlines, Trains, terminals
    Other Organizations
    Prisons, military, etc
  121. Developing and implementing control systems
    purchasing, receiving, storing, issuing, preparing, and serving products.
    Control Process
    Establish Standards
    Measure Actual Operating results
    Compare Actual Results with Standards
    Take Corrective Action
    Evaluate Corrective Action
  122. Calculated by subtracting an items' food costs from its selling price
    Chicken sandwich sells for $8.99 and food cost is 30%....the contribution margin is-
    $8.99 x .30= $2.70 food cost
    $8.99 - $2.70= $6.29 contribution margin
  123. there is open communication between
    department heads and other department
    managers
  124. Managing by objectives and assitance
  125. Translates marketing research into strategies and tactics to achieve organizational goals
    Select target markets
    Determine objectives
    Create action plans and goals
    Evaluate and revise