package deal of RESTAURANT MANAGEMENT Correctly Answered.

Usually, the busiest periods in the restaurant business are during the __________. - correct answer weekends Which involves the highest risks overall? - correct answer building A franchise is: - correct answer ...

Centralized purchasing - correct answer The system in which purchasing responsibility rests a specialist in a purchasing department within a large property, the owner in a smaller property or coordinated with persons outside the property in a multilingual operation...

The __________ is the difference between the cost of an item at a restaurant and its sales price. - correct answer contribution margin A menu item is said to be __________ when it is not available in a restaurant. - correct answer ...

front of the house - correct answer anyone with guest contact, from the hostess to the busser. curbside appeal - correct answer keeping the restaurant looking attractive and welcoming host/hostess - correct answer ...

Inspiring people - correct answer What activity best describes the primary role of a leader? Departments in the organization - correct answer Cross-functional teams are made up of persons from different... Planning - correct...

How do Labor Costs vary per restaurant segment? - correct answer Labor costs can range depending on the type of restaurant segment. At a fast food place, its less specialized labor and faster customer transactions. Fast food 16%, casual operations 24%, upscale rest...

value - correct answer relationship between selling price and quality market form - correct answer way a food product is purchased such as frozen or fresh danger zone - correct answer 41 - ...

The first restaurant proprietor is believed to be __________, a soup vendor in France in 1765. - correct answer Boulanger President______________owned and managed his own tavern. - correct answer John Adams A 100-seat restau...

Action item (meeting) - correct answer A part of an agenda item that requires some type of action. Action meeting - correct answer A brief meeting, often with just a few employees, that addresses and resolves a problem so actio...

Actual Inventory - correct answer The amount of goods on hand in the restaurant Catering - correct answer Food served at a different location Complimentary - correct answer Free Costs of...

Restaurant Management Systems (RMSs) - correct answer Crucial technology components that enable a single outlet or enterprise to better serve its customers and aid employees with F&B transactions and controls Five Main Offerings - correct answer ...

aboyeur - correct answer Expediter who takes orders from servers and calls out the orders to the various production areas in the kitchen. all suite properties - correct answer Apartment-style facilities offered at midmarket pri...

Mission statement - correct answer Written statement of a company that describes what that company wants to do now Vision statement - correct answer Written statement of a company that outlines what a company wants to be in the...