101 Chap. 7 Word Scramble
|
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
| 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