| A | B |
|---|
| average guest check | the average amount each group spends; used primarily in a restaurant setting |
| back of the house | the support areas behind the scenes in a hotel or motel, including housekeeping, laundry, engineering, and foodservice. Also refers to individuals who operate behind the scenes to make a guest's stay pleasant and safe |
| balance sheet | itemizes a buisness's assets and liabilites with regard to the woner's equity at a particular moment in time |
| beverage cost percentage | similar to food cost percentage, except that it relates to beverages |
| budgeting costs | allocating and budgeting costs to control an operation's expenses |
| contribution margin | key operating figure in menu engineering, determined by subtracting food cost from selling price as a measure of profitablilty |
| controllable expense | expenses that can be controlled by means of cost-effective purchasing systems, a controlled storage and issuing system, and strict control of food production and sales. these expenses are usually watched over by management |
| cooking line | "the line" is a term used to describe the final cooking and plating area of the kitchen |
| employee recognition | recognizing superior employee performance |
| first in-first out | the suppliers that are ordered first are used first |
| food cost percentage | a ratio comparing the cost of food sold to food slaes, which is calculated by dividin the cost of food sold during a given period by food sales during the same period |
| front of the house | comprises all areas with which guests come in contact, including the lobby, corridors, elevators, guest rooms, restaurants and bars, meeting rooms, and restrooms. also refers to employees who staff these areas |
| gross profit | sales less cost of sales |
| guest counts or covers | the number of guests dining in a restaurant |
| hostess | a greeter and "seater" at the entrance of a restaurant |
| income statement | a report that lists the amount of money or its equivalent recieved during a period of time in exchange for labor or services, from the sale of goods or property, or as profit from financial investments |
| kitchen manager | the individual who manages the kitchen department |
| labor costs pecentage | similar to food cost percentage, except that it relates to labor. the formula is; labor costs divided by net sales multiplied by 100 equals the labor cost percentage |
| net profit | profit after all expenses |
| operating ratios | ratios that indicate an operation's performance |
| par stock | the level of stock that must be kept on hand at all times. if the stock on hand falls below this point, a computerized reorder system automatically reorders a predetermined quantity of the stock |
| personal digital assistants (PDAs) | a computer system that transmits information or orders and retrieves and posts guest payments; often used in restaurants to improve time management and allow faster service |
| Point-of-sale (POS) systems | a system used in restaurants and outlet stroes that records and posts charges; consists of a number of POS terminals that interface with a remote central processing unit |
| Prime cost | the cost of food sold plus payroll cost (including employee benefits). this is the largest segment of a restaurant's costs |
| Product specification | the establishment of standarts for each product, determined by the purchaser. for expample, when ordering meat, the product specification includes the cut, weight, size, percentage of fat content, and so forth |
| Production control sheets | a checklist/sheet itemizing the production |
| Purchase order | an order to purchase |
| Receiving | the back of the house area devoted to receiving goods |
| Restaurant forecasting | the process of estimating future events in the restaurant |
| Suggestive selling | servers in a restaurant increase slaes by suggesting appropriate additional items to customers. for example, a server may suggest a Mondavi fumee blanc to complement a fish dish |
| uniform system of accounts | a system of accounts used in the hospitality industry whereby all accounts have the same type of coding and all accounting procedures are done the same way |
| variable costs | a cost that varies according to the volume of buisness |
| batch cooking | the cooking of food in quantites for consumption throughout a meal period. used in noncommercial foodservice to avoid putting out all the food at 11:30 and having it spoil. batches are cooked for readiness at 11:30, 12:00, 12:30, and so on |
| commercial foodservice | operations that compete for customers in the open market |
| contractors | a company that operates a foodservice for the client ona a contractual basis |
| daily rate | the amount of money required to pay for each perons' foodservice a day |
| liaison personnel | workers who are responsible for translating corporate philosophy for the contractor and for overseeing the contractor to be sure that he or she abides by the terms of the contract |
| managed services | services that can be leased to professional management companies |
| national school lunch program (NSLP) | the program that provides free lunches to students for a certain income level |
| nutrition education programs | programs ensuring that food served in school cafeterias follows the nutrition standards set by government programs |
| self-operators | a company that manages its own foodservice operations |
| tray line | the lineup of trays on which all the food for hospital patients is placed |
| city clubs | clubs in a city |
| club managment | the managment of clubs |
| commercial recreation | recreation for profit |
| country clubs | clubs that offer gold and sometimes tennis and/or swimming for members' recreation along with restaurants and social activities |
| government-sponsored recreation | recreation paid for by government taxes; includes monies sent to cites for museums, libraries, and municipal golf cources |
| leisure | freedom from activites, especially tiem free from work or duties |
| national parks | iparks designed by congress for use and preservation b all Americans |
| national parks service | cares for national parks, a network of nearly 400 natural, cultural and recreational sites across the nation. the treasures in this system-the first of its kind in the world-have been set aside by the american people to preserve, protect, and share, the legacies of this land. charged with the trust of preserving the natural resources of america |
| noncommercial recreation | not-for-profit recreation |
| recreation | refreshment of strength and spirits after work; a means of diversion |
| recreation for special populations | recreation designed to accommodate persons with disabilites, for example the special olympics |
| theme parks | a recreational park based on a aparticular setting or artistic interpretation; may operate with hundreds or thousands of acres of parkland and hundreds or thousands of emplyees |
| transient occupancy taxes (TOT) | tax paid by people staying in a city's hotels |
| voluntary organizations | a nongovernmental, noprofit agency serving the public |
| alcoholic beverage | a beverage containing alcohol |
| beer | a brewed and fermented beverage made from water, barley malt, yeast, and other starchy cereals and flavored with hops |
| brandy | is distilled from wine and is served as an after-dinner beverage or mixed in cocktails |
| champagne | sparkling wine made in the champage district of France |
| clarify | wine is clarified by adding either eggwhite of bentonite |
| cognac | the finest brandy only made in the Cognac region of France |
| dram shop legislation | laws and procedures that govern the legal operation of establishments that sell measured alcoholic beverages |
| fermentation | the chemical process in which yeast acts on sugar or sugar-containing substances, such as grain or fruit, to produce alcohol and carbon dioxide |
| fining | the process by which wine that has matured is filtered to help stabilize it and remove any solid particles still in the wine |
| fortified wines | wine to which brandy or other spirits have been added to stop further fermentation or to raise its alcoholic content |
| hops | the dried, conical fruit of a special vine that imparts bitterness to beer |
| inventory control | a method for keeping track of all resources required to prodce a product |
| malt | germinated barley |
| mashing | in the making of beer, the process of grinding the malt and screening out bits of dirt |
| must | a mixture of rape pulp, skins, seeds, and stems |
| nonalcoholic beverage | a beverage without alcohol |
| prohibition | the period from 1919 to 1933 when alcohol was banned in the united states |
| proof | a figure representing liqour's alcohol content |
| sparkling wine | wine containing carbon dioxide, which provides effervescence when the wine is poured |
| spirit (liquor) | distilled drinks |
| vintage | the year in which a wine's grapes were harvested |
| white spirits | gin, rum, vodka, and tequila |
| wine | fermented juice of grapes or other fruits |
| wine and food pairing | the pariang of wine and food so that they complement one another |
| wine tasting | tasting wine for an aprreciation of its qualities |
| wort | in the making of beer, the liquid obtained after the mashing process |
| yeast | yeast converts sugar to ethyl alcohol |
| baccarat | a traditional table game in which the winning hand totals closest to nine |
| bet | an amount wagered or put into play during a gaming activity |
| blackjack | a table game in which the winning hand is determined by whether the dealer or the player gets cards that add up to a number closest to or equal to 21 without going over |
| casino | an area in which gaming activites involving table games and slot machines take place |
| gambling | to bet money on the outcome of a game of chance |
| gaming entertainment industry | buisnesses that offer games of risk as part of a total package of entertainment and leisure time activites, including resort hotels, various foodservice concepts, retain shopping, theme parks, live entertainment, and recreational pursuits |
| handle | the dollars wagered, or bet; often confused with "win." Whnever a customer places a bet, the handle increases by the amount of the bet. the handle is not affected by the outcome of the bet |
| Indian Gaming Regulatory Act (IGRA) | a federal act that created a statutory basis for the operation of gaming by Indian tribes in order to promote tribal economic develpment, self-sufficiency, and strong tribal governments |
| poker | a card game in which participants play against each other instead of the casino |
| roulette | a traditional table game in which a dealer spins a wheel and plyaers wager on which number a small ball will fall |
| slot machine | an electronic gaming device |
| wager | the amount of a bet |
| win | dollars won by the gaming operation from its customers. the net spendin of customers on gaming is called the win, also known as gross gaming revenue (ggr) |
| associations | groups of individuals and corporations who come together for purposes of representing their industry segment to legislators and for the benefit of members in education and other oiperational benefits |
| consumer show | a show for consumers |
| convention | a generic term referring to any size of buisness or professional meeting held in one specific location, which usually includes some form of trade show or exposition. Also refers to a gorup of delegates or members who assemble to accomplish a specific goal |
| convention and vistors bureaus (CVBs) | 1. an organization responsible for promoting tourism at the regional and local level. 2. a non-for-profit umbrella oranization that represents a city or urban area in soliciting and servicing all types of travelers to that city or area, whether for buisness, pleasure or both |
| convention center | a large meeting place |
| exposition | an event held mainly to promote informational exhanges among trade people. a large exhibition in which the presentation is the main attraction, as well as being a source of revenue for an exhibitor |
| familiarization (FAM) trip | a free or reduced-price trip given to travel agents, travel writers, or other intermediareis to promote destinations |
| incentive market | a market for incentive travel |
| meeting | a gathering of people for a common purpose |
| meeting planner | an individual who coordinates every detail of meetings and conventions |
| SMERF | social, military, education, religious, and fraternal |
| special event | an event of importance |
| trade show | an event that promotes informational exchanges among trade people. also called exposition |
| varietal | type of grape from which wines are made, and for which they are named: Cabernet Sauvignon, Chardonnay |
| vintage | year in which a wine's grapes were harvested and made into wine |
| non vintage | Cuvee'=several vintages and batches blended together |
