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BHM final
| Question | Answer |
|---|---|
| The ____ reflects the final profit or loss of the businesses for a given period of time | Net income |
| In hospitality what is the front of the house | Where a customer first meets someone in a business. Ex: in a resturant you'd be greeted by a hostess in a hotel a concierge or valet |
| which production record provides detailed information about the number of items actually produced and sold on a given day. | Production sheet |
| The number 1 cause of foodborne illnesses is | Personal hygine |
| what does "a la carrte" mean | method of serving |
| what document provides a business with a summary of its profits and losses | income statement |
| who is the best judge of on time services | customers |
| Time stamping order duplicates that are given to cooks is one way to determine | par stock |
| In table service what does cover mean | Amount of tables the waitress served |
| Interacting with people in the local area to create awareness of trust for an operation is called | community relations |
| A large show open to the public that highlights a particular type of product or service is called | exposition |
| words that are known and used by only a particular group of people is called | Jargons |
| income from the sale menu item is called | revenue |
| what are the 3 main catagories of business information that are recorded in an income statement | revenue, expenses and income |
| what is the proper way to carry a heavy tray | Balence the tray on your shoulder and hold with 1 hand |
| which menu item classification has a low menu mix and a low contribution margin | dog |
| which renewable energy source comes from heat inside the earth | geothermal |
| which type of energy source converts energy to electricity using photovoltacis | solar |
| a ___ adds air to water flow which reduces water consumption | sink aerator |
| what does retail mean | Sale of goods In smaller quantities |
| what are expenses | Money paid out to accomplish sales or continue operating |
| what is the purpose of tourism | address the needs of travlers |
| what is personal finance | the management of cash and cash flow |
| what is discretionary income | net income after paying fixed and variable costs |
| the best example of commercial eatery is | local resturant |
| a company that allows another to use their name sell its products and receive service is called | franchise |
| A chart that shows mployees names and the days and times they will be working is called a | crew schedule |
| What does the hospitality term "Back of the house" mean | An area customers won't see. Like a kitchen in a hotel. |
| What is the purpose of a stay cation | Helps reduce stress and save money for a few days. |
| What are some front of house careers | Host, servers. bussers and more |
| What are some back of house careers | Chef, line cooks dishwasher and more |
| What is hospitality | Relationship between guests and customers. |
| How can you be hospitible | Meet customers needs and have a happy attitude |
| What is ecotourism | Traveling to natural area which conserves the environment. Ex, watching animals in their natural habitat. |
| What is multiculturalism | The differences among people in a setting including race, gender, age and thought, which helps with better decision making |
| What is supply and demand | Determines the availabillty of a product for a customer and the desire for it. Higher demands would led to an increase in the price of a product |
| The purpose of a business | To make money |
| What is wholesale | Selling goods in bulk. |
| What is a service | Hands-on someone is providing you with something like a car repair, haircut or medical treatment |
| What is a motel | Charges at a daily rate usually people go for a short stay |
| What does rack rate mean | The official published price for a hotel room with no discounts. |
| What is luxury kind of lodging | Provides high quality amenities |
| Meeting/convention room | A hotel room with about 50 people for meetings and gatherings |
| What is a bed and breakfast | Travelers stay in a small house the host owns it. The guests cook their own meals like a vrbo or air b n b |
| What is a forum event | A group of people who share ideas and discuss issues |
| What is a symposium event | Formal meeting where specialists deliver short addresses on topics |
| What does turnover mean inn a resturant | The rate an employee leaves the workplace and have to be replacced |
| What is a sole propritorshp | A business ownership of a single owner the owner is responsible for every aspect of owning a business |
| What is food/bevrage cost | Percentage of revenue that goes towards buying more inventory |
| What are cost of goods sold | Amount paid for all the resources needed to make a product |
| What is the formula for COGS | Starting inventory+purchases-closing invetory |
| What does S.W.O.T stand for | Strenghts weakness oppurnities and threats. It is used as a planning tool. |
| The difference between debit and credit | Credit is the money you will owe back to the bank. Debit is your own money that your spending. |
| What is scientific management | Analyzes the flow of work toward improving economic efficency. |
| What is total quality management | Approach for long term success through customer satisfaction. |
| What is team member disapline | Action that a company can take when an employee doesn't follow the rules. |
| What is a requistion form | Tells you all of the characteristics and exact spesifications of an item |
| What is a purchase order | Authorizes a provider to produce the item or service needed. |
| What is a invoice | Transfers ownership. Written on it is the price quantity and quality |
| What is a working capital | Amount of AVAIBLE money |
| What does equity mean | Ownership of assets that may have debts or other liabilities with them. |
| What is an invetory | Goods that a business has. |
| What is a mix market | combonation of product, price distribution and promotion for satisfying a customer |
| What is the purpose of suggestive selling | Increases the amount of profit. EX; "would you like fires too" |
| What is a commercial eating and drinking establishment | Business offering food for profit like a resturant |
| What does PASS stand for | Fire extinguisher procedure: pull the pin, aim the nozzle, squeeze and sweep side to side |
| What is a quote | A notice of the price a supplier giver to a buyer |
| Par stock | Ideal amount of inventory that an operation should have at all times |
| What is a contribution margin | The selling price |
| What is the purpose of collecting data | Gain information witch will help you make better decisions and identify trends. |
| The process of training employees outside of their normal task to be able to do different kinds of roles is called | Cross-training |
| Destionation managemebt companies are considered which type of organization | Service |
| What is discretionary income | Net income after paying fixed and variable expenses |
| How many hours would you be working in a hospitality industry job | 10-12 |
| The most effective way to control the growth of bacteria is by controlling | time and tempature |
| The ADA is for people with | Disabilities |
| One way managers can improve turnover rate of employees would be | ongoing training |
| which expense catagorey includes rent, gas and electicty | overhead |
| What information is found at the bottom of an income statement | Net income |
| You can make compost by recycling what | organics |
| Sacristy forces people to do what | Trade-offs |
| What type of economy allows the government to controll all the means of production | Command econmy |
| Interacting with people in the local area to create awareness of and trust for an operation is called | community relations |
| When an employee learns the function of another job through controlled scripted practice and virtual enviornnemnt expirences is called | Roleplaying |
| what is the name of the supplier service in which a delivery regularly drops off the amount of goods needed to bring stock up to an agreed inventory level | Inventory level |
| For employees that show both commitment and competence, what is the proper leadership style to use | Delegating |
| 1 tablespoon equals how many ounces | .5 |
| what is the purpose of collecting data | Gathering information to help you make decisions, identify trends and solve problems |
| what is the purpose of analyzing data | identify trends and make better decisions to solve problems. |
Created by:
27wards