| A | B |
|---|
| Concessions. | Mobile carts or units that sell food and beverages |
| Full-service restaurants | sit-down, public eating places with services provided by a wait-staff |
| Factors affecting revenues from food & beverage services sales. | Attendance, type of event, weather, team standing |
| Four components of an on-site merchandising plan are: | Location, design, operations, merchandise |
| Kiosk | a small freestanding booth |
| Suites | are rooms with a view of the event that have seating and food & beverage services with a full-service wait staff. |
| Start-up costs | costs are associated with the initial venture of owning a business. For example, equipment, signage, utilities. |
| Fixed operating expenses | do not vary over a specified period of time. For example, insurance, rent or leases, depreciation on equipment, and employee salaries. |
| Variable costs | vary on a monthly basis. For example, supplies, utilities, advertising, and security. |
| Contracting | an agreement between a venue and an external company that provides food & beverage services |
| Red and white | should be used to attract attention of customers in close range or near the point of sale. |
| Yellow and black | attract attention from a farther distance |
| Specialty services | the combination of an event and a segment of the food & beverage industry. For example, Cinema Grill in Atlanta, Georgia combines dinner and a movie. |
| Cretors & Company | b. Patented the process of popping corn in oil |
| National Association of Concessionaires – NAC | a. Founded in 1944 as an association for the recreation and leisure-time food & beverage services industry |
| Harry M. Stevens | a. Considered the “father of ballpark concessions.” |
