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Who is a Front House person?
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What is curbside appeal?
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101 Chap. 7
Restaurant Operations
| Question | Answer |
|---|---|
| Who is a Front House person? | a hostess, bus boy, or guest contact |
| What is curbside appeal? | attractiveness of the exterior of a residential or commercial property |
| What are the responsibilities of a hostess? | greeting guests, rotation of of arriving guests, among sections and stations |
| What are the responsibilities of a server? | making suggestions and inviting guests to look at the menu |
| What is NCO? | Neat clean organized |
| What is an "alley rally"? | quick shift meeting |
| What is 86ed? | out of an item so take it off the menu for the day |
| What is restaurant forecasting? | formulating budget that projects sales and costs for a year on a weekly to monthly basis |
| What are the 2 components of restaurant forecasting? | covers, average guest check |
| What is a guest count or cover? | number of guest patronizing the restaurant |
| How does one calculate the average guest check? | divide total sale by number of guests |
| What is suggestive selling? | making suggestions that improve sales |
| What is American Service? | food placed on plates in kitchen and then brought to the dining room and served to guests |
| What is the easiest, cheapest way to increase food and beverage sales? | suggestive selling |
| Name 3 Front of House Restaurant systems | point of Sale, kitchen display, guest service solutions |
| What is POS? | Point of sales used to track food and beverage charges |
| What are Kitchen Display Systems | video monitors that present orders |
| What are Guest Services Solutions? | guest surveys |
| Name 4 parts of Back of the House Restaurant Systems. | inventory control, food cost, labor management, financial reporting |
| What are Wireless POS? | digital device to send orders to kitchen |
| What do Labor Management systems keep track of? | hiring, employee info, i-9 status, security |
| What do managers use Financial Reporting systems for? | decision making |
| What do Personal Digital Assistants do? | help hospitality stay effective |
| Name 7 Back of the House responsibilities. | purchasing, receiving, storing and issuing, food production, stewarding, budgeting, accounting and control |
| How do restaurants know what to prepare each day? | Check previous sales of menu item to determine expected volume for it. |
| When is prep work done for a restaurant? | prior to service times |
| What is the most important part of a restaurant's kitchen layout? | cooking line |
| What two things influence a kitchen layout? | sales forecast for restaurant menu and customer preferences |
| What are the 5 crucial parts of an manager's part of running a kitchen? | staffing and scheduling, training, controlling production process, management involvement in back of house, employee recognition |
| How do production sheets help control production procedures? | count products on hand, determine how much to make, count how much was actually sold- this all prevents running out and waste |
| What is product specification? | standards for each product |
| Name 5 things purchasing systems determine? | product specification, minimize theft, amount of an item, who will be in charge of purchasing system, who will receive items |
| How does one avoid theft in the Back-of-the-House at a restaurant? | Have separate people plan, order and receive goods |
| What is a purchase order and what influences it? | purchase certain quantity of item result of product specification |
| What is the purpose of receiving in a restaurant? | ensure quantity and quality and price are exactly as ordered |
| Why should only one person have access to the stores of food? | to prevent theft |
| What is the FIFO system and why use it? | First in first out so that expiration date is not passed |
| Define and give 3 examples of Fixed Costs. | prices that never change rent, interest, depreciation |
| Define and give 3 example of Variable Costs. | prices that change over time payroll, benefits, music and entertainment |
| What is a balance sheet? | assets liabilities related to owners equity |
| What is an income statement? | Sheet showing the cost of servicing forecasted sales |
| What is included on an income statement? | Total Sales-Total Cost of Sales + Other Income - Total Controllable Expenses - Fixed costs - Income Taxes = Net Income |
| What is gross profit? | total profit |
| What are operating ratios? | industry norms that are applicable to each segment of the industry |
| What is the formula for food cost percentage? | cost/sales x100 |
| What is the formula for cost of goods sold? | Food Sales - Opening Inventory - Add Purchases = ? Take ? - Spoilage & Complimentary Meals - Closing Inventory |
| What is Contribution Margin? | difference between cost of item and sale price |
| What is Labor Cost percentage? | salaries and wages of employees, employee benefits, and training |
| What is Prime Cost? | combined food and labor cost |
| What is Beverage Cost percentage? | same as food cost percentage |
| Lease costs should not be more than ?% of sales. | 5-8% |
| What are triple net leases? | leasee must pay for any changes |
| Define Controllable Expenses and give 3 examples of them. | expenses that management is in charge of examples see variable costs |
| Name 10 trends in Restaurant operations. | increased flavorful food, takeout meals, food safety and sanitation, sophisticated guests, food court restaurants, steakhouses more popular, quick service, difficulty finding good employees |
| Name the 4 NRA categories of restaurant manager's job | Human Resource, financial, administrative, operations |
| Name the 5 parts of Human Resource Management | recruiting, orientation, training, scheduling for shifts, supervision and employee development |
| Name the 2 parts of Financial Management | accounting, cost control |
| Name the 4 parts of Administration Management | Scheduling and Coordinating, Planning, Communication, Marketing Management |
| Name the 4 parts of Operations Management | Facility Maintenance, Food and Beverage Operations, Service, Sanitation and Safety |
Created by:
LandonFlash