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Bell Ringers
Travel & Tourism
| Question | Answer |
|---|---|
| Concept of Productivity | the output per worker over a set period of time; |
| Productivity | Increases profits |
| Increasing Productivity | investing in new equipment, technology or facilities, additional training, or increasing the responsibilities of workers |
| Business Cycle | Series of recurring changes in economic activity |
| Business Cycle Stage 1 | Expansion, flourishing economy |
| Business Cycle Stage 2 | Recession, economic slowdown lasting at least two quarters |
| Business Cycle Stage 3 | Trough, low point in a business cycle, transition |
| Business Cycle Stage 4 | Recovery, demand increases and businesses respond by hiring supplying more |
| Production | the process of creating, expanding, manufacturing, or improving on goods and services |
| Exhibit Self-Confidence | Personal hygiene and dress, also shown through relationships and work habits |
| Service Marketing | based on an impression of the environment, the staff, and the attention given to the customer |
| Product Marketing | based on a tangible product that the customer can use |
| Operations | the daily activities that provide successful outputs for the business. Facility management, logistics, scheduling, information management, safety, and security |
| Personnel Regulations | are put in place to protect the employees. Health, safety, discrimination, and provide adequate compensation through pay pay and benefits |
| Workplace Regulations | put in place to protect workers |
| OSHA | (Occupation Safety and Health Administration) a broad set of rules that protects workers in all trades and professions from unsafe working conditions |
| ADA | (Americans with Disabilities Act) put in place to prevent employers from discriminating against potential and existing employees with disabilities |
| ADA Title III | makes hospitality services make reasonable modifications to policies, practices and procedures to give people with disabilities access to their facilities |
| Restaurant Compliance with Health Codes | Food Handler's Certificate and Understand Health Codes |
| Price Stability | a factor that can enable economic growth |
| Common Stock | a unit of ownership of a company that entities the owner to voting privileges |
| Preferred Stock | a type of stock that gives the owner the advantage of receiving cash dividends before common stockholders receive them |
| Stocks | attractive as an investment because owners share in the success of the company |
| Corporate Bond | a corporation's written pledge to repay a specific amount of money, plus interest |
| Government bond | written pledge of a government or municipality to repay a specific amount of money, plus interest |
| Buying a bond | lends money to a corporation or government entity for a period of time |
| Mutual funds | investments in which investors pool their money to buy stock, bonds, and /or other securities |
| Professional managers | work for an investment company; can be beneficial to inexperienced investors |
| Giving Directions | Local map, written driving directions, and provided with easily recognized landmarks |
| Local sites/events info | pamphlets, posters, a community event listing, local directory or recommentations from staff |
| Pre-Departure briefing | Heath, Meds, Baggage, Documentation, Travel Insurance, Currency |
| TTY | Teletypewriter; used by deaf clients to make calls/relay service. |
| TRS | telecommunications relay service (hearing) to (deaf) |
| Exchange Rates | determined by Balance of payments, Economic conditions, Political Stability |
| Balance of Payments | a positive balance of payments creates a stable or rising currency |
| Economic Conditions | inflation and interest rates can affect a countries currency rate |
| Political Stability | a stable political environment creates a stable currency |
| Gratuity | is given when the customer is happy with the service provided |
| Statistics | used to describe and summarize data in order to make the date more meaningful and easier to understand |
| Central Tendency | an estimate of the center of a distribution of values, including mean, median, and mode. |
| MIS | Management Information systems |
| Portion Cost | Total cost of recipe ingredients/ number of portions |
| Total Meal Cost | Add all portion cast for a meal together |
| Organizational Buyer | purchases goods for business purposes |
| Straight Rebuy | a buyer routinely orders the goods or services from the same vendors as in the past |
| Modified Rebuy | where the buyer has had experience buying the good or service but some aspect of the purchase has changed |
| Average Daily Seat Turnover | Average number of times a seat is filled during the day |
| Average Check | Average food and beverage spending per guest |
| Sales Per Square Foot | Sales divided by the size of the property |
| Total Sales | the sum of sales, minus discounts |
| Gross Sales | total sales plus total sales tax |
| Cash at End of the Day | Physical count of all cash in register |
| Cash at Start of the Day | beginning balance of cash in register |
| Total Cash Revenue | cash at end of day minus cash at start of day |
| Total Card revenue | amount collected from credit, debit and gift cards |
| Total revenue | total cash revenue added to total card revenue this amount should be equal to the gross sales |
Created by:
barrettal
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