Account receivable system - ANSWER a system to account for revenue that is due. has been earned but not yet collected
Accrual accounting system - ANSWER An accounting system that matches revenue generated with the exp
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Account receivable system - ANSWER a system to account for revenue that is due. has been earned but not yet collected
Accrual accounting system - ANSWER An accounting system that matches revenue generated with the expenses incurred to generate the revenue
Commercial food service operations - ANSWER Food service operations found in lodging properties, clubs, restaurants, and other businesses. These operations exist to make a profit from the sale of food and beverage
Contract management company food services - ANSWER A for-profit company that operates food services for a non-commercial organization such as a school or hospital
Controlling - ANSWER The management task of comparing actual results with expected results as in measuring actual revenues against budgeted revenues. Controlling also refers to safeguarding the operations property
Coordinating - ANSWER The management task of assigning work and organizing people and resources to achieve the operations goals and objectives
Directing - ANSWER The management task of supervising, scheduling, and disciplining employees. It also includes things such as training and motivating employees
E-commerce - ANSWER All aspects of business and market processes enabled by the Internet and web based technologies
Empowerment - ANSWER The redistribution of power within an organization that enables managers supervisors and employees to perform their jobs more effectively and efficiently
Evaluating - ANSWER The management task of reviewing the operations progress toward organizational goals, measuring employee performance, and assessing the effectiveness of training programs
Finishing kitchen - ANSWER The work area used to complete the preparation of food produced in a central kitchen and or to reheat food produced elsewhere
Full service hotel - ANSWER Hotel offering extensive food and beverage services including table service alternatives
Labor-intensive - ANSWER The concept that people must do work tasks and cannot be replaced by machines
Management components - ANSWER Activities for managing available resources: planning, organizing, coordinating, staffing, directing, controlling, and evaluating
Non-commercial food service operations - ANSWER Organization such as schools, nursing homes, hospitals, and military services that are nonprofit and exist primarily for reasons other than to provide food or lodging services
Operating control cycle - ANSWER He system that divides food and beverage operations into a series of activities required to provide food and beverage products to guests
Organizing - ANSWER The management activity that attempts to best assemble and use limited human resources to attain organizational objectives. It involves establishing the flow of authority and communication among people
Planning - ANSWER The management task of creating goals objectives and programs of action to reach those goals and objectives. It is required before undertaking other management tasks
Point of sale - ANSWER And electronic register that instantly captures information about sales transactions and manages the ordering and service of menu items in one or more restaurants/bars
Revenue center - ANSWER Revenue producing department with an a hospitality operation
Self operated food services - ANSWER The food service operation in a non-commercial organization such as a school or hospital that operates its own food services
Staffing - ANSWER The management activity of recruiting and hiring applicants
Support center - ANSWER The department within a hospitality operation that is not directly involved in generating revenue but that incurs costs as it provides support to revenue generating departments
Travel and tourism industry - ANSWER All of the businesses that provide products and or services to the traveling public. It is comprised of five segments lodging, food and beverage, transportation, retail stores, and Destiination activities
Turnover - ANSWER The percentage of total employees in a department or organization who leave during a specific time period, Such as a month or a year
Action plan - ANSWER The plan that lists the step-by-step activities and specifies the who what when where and how of implementing a particular strategy in the business plan
Benchmark - ANSWER A pre-established statement or definition about what must occur as a performance to be considered acceptable
Business plan - ANSWER A plan that bridges strategic and operational planning by specifying when organization plans to do with in the next year that will help it to achieve its long-range goals
Collusion - ANSWER An act in which two or more employees secretly interact in an effort to steal from the corporation
Control - ANSWER A series of coordinated events that helps managers ensure that the actual results of operations close the latch the plant results
Convenience foods - ANSWER Food products that have some or all of the labor built into them that otherwise would need to be added on site
Core values - ANSWER Priority concerns with your body the shared beliefs, convictions, and principles that unite staff members as they create an organizations future
Corrective action - ANSWER The selection, design, and implementation of new or revised procedures or policies to reduce the level of variance between standards and actual operating results
Cost - ANSWER An expense (reduction of an asset) generally incurred for the purpose of increasing revenues
Food and beverage controller - ANSWER An accounting department employee who develops food and beverage standard costs, assist in budget development, analyze his income statements, directly supervise is receiving and or store in personnel, and participates in end of Inventory valuations
Green restaurants - ANSWER Restaurants and other food and beverage operations that implement systems to conserve water, energy, and other natural resources
Income statement - ANSWER A report of the organizations profitability that indicates revenues earned and expenses incurred for a specific time. Also called the profit and loss statement
Long range plan - ANSWER The plan that outlines how an organization intends to close the gap between where it is today and where it wants to be on a specific later date
Marketing plan - ANSWER The plan that indicates her business plan goals will be achieved during the upcoming year
Mission statement - ANSWER A broad outline of the fundamental purpose of an organization
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