期中考试术语
爱的奉献歌曲-碧玉妆成一树高的作者
Chapter1
• Capacity-constrained
business: business that produce “products” or
services that cannot
be inventoried or stored
for future use. Success depends on their ability
to efficiently
match productive capacity to
consumer demand at any given moment.
• Chased-
demand strategy: a management strategy in which
capacity can, to a limited
extent, be varied
to suit the level of demand.
• Intangible
products: the primary products of hospitality-
oriented organizations.
Intangible products
such as comfort, enjoyment, and pleasant
experiences relate to
guests’ emotional well-
being and expectations. They present very
different
management and marketing challenges
than do tangible products such as automobiles
or boxes of cereal.
• Level-capacity
strategy: a management strategy in which the same
amount of capacity is
offered, no matter how
high the consumer demand.
• Moments of truth:
critical moments when customers and staff members
interact,
offering opportunities for the staff
to make a favorable impression, correct mistakes,
and win repeat customers.
• Service:
meeting customers’ needs in the way that they want
and expect them to be
met.
• SWOT: an
acronym for strengths, weaknesses, opportunities,
and threats. A SWOT
analysis helps companies
assess how well they are serving their current
markets, an
important step in the strategic
planning process.
Chapter4
• Areas of
dominant influence (ADI): a term used in the
television industry to describe
areas covered
by the signals of major television stations as
measured by Arbitron, a
national TV rating
service.
• Casual restaurant: a restaurant
distinguishable by a combination of décor,
informal
atmosphere, and eclectic menu that
draws from ethnic and traditional offerings.
•
Cyclical menu: a menu that changes every day for
a certain number of days, then repeat
the
cycle. A few cycle menus change regularly but
without any set pattern. Also known
as a cycle
menu.
• Ethnic restaurant: a restaurant
featuring a particular cuisine, such as Chinese,
Italian, or
Mexican.
• Family restaurant:
: a restaurant that caters to families--- with an
emphasis on satisfying
the needs of children
--- that serves breakfast, lunch, and dinner,
offering traditional
menu items.
•
Feasibility study: a study commissioned by
developers and prepared by consultants that
seeks to determine the potential success of a
proposed business on a proposed site.
• Fine-
dining restaurant: a restaurant that features
luxury dining and an exciting menu
(not
necessarily French or haute cuisine, however), and
employs well-trained, creative
chefs
and good skilled servers. Fine--dining restaurants
are generally small and
independently
operated, with more employees per guest than other
types of
restaurants.
• Full-service
restaurant: a restaurant that (1) has more than a
dozen or so main-course
items on the menu, and
(2) cooks to order.
• Fusion cuisine: a style
of cooking in which chefs take ingredients or
techniques from
more than one cuisine and
create new dishes with the results.
• Quick-
service restaurant: a restaurant that focuses on
convenience, offers a narrow
selection of
food, and provides limited service and speedy
preparation.
Chapter5
• Ambience: the
décor, lighting, and other factors that create a
feeling about or an
identity for a restaurant.
• Bar par: the amount of each type of beverage
established for behind-the-bar storage,
based
on expected consumption.
• Blind receiving: a
receiving system in which the supplier gives the
receiving clerk a list of
items being
delivered but not the quantities or weights,
thereby forcing the clerk to
count or weigh
the incoming products and record the results.
These results are later
compared with the
supplier’s invoice.
• Contribution margin: a
food or beverage item’s selling price minus the
cost of
ingredients used to prepare the item.
• Cost of food sold: the cost of food that is
sold to a guest.
• Cyclical menu: a menu that
changes every day for a certain number of days,
then
repeats the cycle. A few cyclical menus
change regularly, but without any set pattern.
Also known as a cycle menu.
• Direct
purchase: food sent directly from the receiving
area to the kitchen or dining room
rather than
to a storage area.
• Dogs: unpopular menu
items with a low contribution margin.
• First-
in, first-out (FIFO): an inventory method for
rotating and issuing stored food that
requires
items that have been in storage the longest to be
used first.
• Fixed menu: a menu with a set
list of items that is used for several months or
longer
before it is changed. Also known as a
static menu.
• Food cost: the cost of food
used in the production of a menu item.
• Food
cost percentage: a ratio comparing the cost of
food sold to food sales, calculated
by
dividing the cost of food sold during a given
period by food sales during the same
period.
• Gross profit: price minus the cost of food.
• Perpetual inventory system: a system for
tracking inventory by keeping a running
balance of inventory quantities --- that is,
recording all additions to and subtractions
from stock.
• Plowhorses: popular menu
items with a low contribution margin.
•
Prime costs: the cost of food sold plus payroll
costs (including employee benefits). These
are
a restaurant’s highest costs.
• Primes: menu
items with a low food cost and a high contribution
margin.
• Purchase specifications: a detailed
description --- for ordering purposes --- of the
quality,
size, weight, and other
characteristics desired for a particular item.
• Puzzles: unpopular menu items with a high
contribution margin.
• Requisition form: a
written order used by employees that identifies
the type, amount,
and value of items needed
from storage.
• Specialty menu: a menu that
differs from the typical breakfast, lunch, or
dinner menu.
Specialty menus are usually
designed for holidays and other special events or
for specific
guest groups. Examples include
children’s, beverage, dessert, and banquet menus.
• Standard food cost percentage: the ideal
food cost percentage that managers should
expect when a menu item is prepared according
to its standard recipe. It I calculated by
dividing the standard food cost of the menu
item by its sale price and multiplying by 100.
• Standard recipe: a formula for producing a
food or beverage item specifying ingredients,
the required quantity of each ingredient,
preparation procedures, portion size and
portioning equipment, garnish, and any other
information necessary to prepare the
item.
• Stars: popular menu items with high
contribution margins
Chapter16
•
Business format franchise: an ongoing business
relationship between a franchisor and a
franchisee in which the franchisor sells its
products, services, trademark, and business
concept to the franchisee in return for
royalties and other franchisee fees.
•
Encroachment: placing a branded hotel or
restaurant in the vicinity of other hotels or
restaurants with the same or a related brand.
• Franchise: refers to (1) the authorization
given by a company to an individual or another
company to sell its unique products and
services, and (2) the name of the business
format or product that is being franchised.
• Franchisee: the individual or company
granted a franchise.
• Franchising: a counting
relationship in which the franchisor provides a
licensed privilege
to do business, plus
assistance in organizing, training, merchandising,
and managing, in
return for a financial
consideration from the franchisee.
•
Franchisor: the franchise company that owns the
trademarks, products, andor business
format
that is being franchised.
• Product or trade-
name franchise: a supplierdealer arrangement
whereby the dealer
(franchisee) sells a
product line provided by the supplier (franchisor)
and to some
degree takes on the identity of
the supplier.
• Uniform Franchise
Offering Circular (UFOC): a prospectus that
outlines certain vital
aspects of a franchisor
and its franchise agreement. By law, the UFOC must
be given to a
potential franchise before the
franchisee signs the franchise agreement.