Chapter 10 F&B Service
Chapter 11 Sanitation and Safety
Chapter 12 Facility Design and Layout
Chapter 13 Financial
100
SOP’s Guest Service Training Teamwork
What is Providing an Enjoyable Experience for Guests?
100
Microorganisms
What are the causes of unsafe food?
100
Physical fatigue Noise Lighting Temperature Government safety codes
What are Kitchen Redesign Concerns?
100
A ratio comparing the revenue generated during a meal period to the number of guests served during that same period
What is Average food service check?
200
Inspecting Facilities Following Reservation Procedures Assigning Food Server Stations Side work Food Server Meetings
What are Pre-opening Concerns?
200
people who consume these foods become ill.
What is food poisoning?
200
Cost Menu Food quantity Food quality Equipment Utilities Space Sanitation and safety Type of service 
What is Kitchen Design Factors?
200
a manual produced for a specific segment of the hospitality industry that defines accounts for various types and sizes of operations.
What is the Uniform system of accounts?
300
Suggestive Selling Selling Beverages
What is Increasing Food and Beverage?
300
HACCP
What is Hazard Analysis Critical Control Point?
300
Service Public Combination public/service
What is the Basic Types of Bars?
300
total assets divided by total liablilities
What is the solvency ratio?
400
Number of seats Service style Expected guest turnover Experience of server Any server training during shift Distance to kitchen and bar Variety of menu items Number of servers scheduled
What is factors affecting the assignment of tables?
400
Wash the top of the cans before opening Clean tools and other equipment Wash all raw fruits and vegetables before preparation or serving
What should Food preparers always do?
400
Solar-reflective roofing Rainwater reuse systems Smart irrigation systems Energy management systems LED lighting in parking lots Variable speed, demand-based ventilation exhaust controls Efficient windows, glazes Water aerators on faucets Digital demand controllers for multiple equipment items
What is the Green Construction Strategies?
400
Passive approach to profits
What is viewing profits as left overs?
500
Menu item file Open check file Labor master file ECR/POS reports
What is Computers and the Service Process?
500
OSHA
What is the Occupational Safety and Health Administration?
500
Touch-bar faucet Console faucet Hose and gun device Mini-tower pedestal Bundled tower unit
What is the Beverage Dispensing Units?
500
For a restaurant operation summarizes the revenue, cost of revenue, and gross profit generated by the sale of food and beverages.
What is the Income statement?
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