| A | B |
|---|
| Concessions | mobile carts of units that sell food including vendors that serve attendees in seating areas. |
| Counter-service | is similar to quick-serve restaurants or food courts. |
| Full-service restaurants | are sit-down, public eating places with services provided by a wait-staff. |
| Suites | are rooms with a view of the event that have seating and food & beverage services with a full-service wait staff. |
| Specialty services | includes services such as the combination of an event and a segment of the food & beverage industry. |
| Harry M. Stevens | Considered the “father of ballpark concessions.” |
| Cretors & Company | Introduced the world’s first popcorn popping machine at the World’s Columbian Exposition in Chicago, Illinois. |
| NAC | National Association of Concessionaires founded in 1944 |
| Contracting | is an agreement between a venue and an external company that provides food & beverage services. |
| Self-operating | is owning and operating ones own food & beverage services. |
| Start-up costs | are associated with the initial venture of owning a business. |
| Operating expenses | include costs associated with the day-to-day operations of the business. |
