Leadership and Facilities Management Chapter 8 (1 things to know)
What are capital expenditures (CapEx)?
Three food trends currently making a significant impact on food and beverage include? Describe each.
Wholesale food prices are rising and are expected to continue to increase.
Many restaurants are focused on reducing energy consumption.
More restaurants are offering Wi-Fi.
How is a cash bar different from a host bar?
Cash bar- Guests pay cash to the bartender or purchase tickets from a cashier to pay for drinks.
Host bar- The host of the event pays for the beverage, by the drink, the bottle or hour.
Explain what is indirect compensation and give an example.
Given as a condition of employment rather than in direct exchange for productive work, productive programs, pay for time not worked, savings, services, and privileges.
List three types of businesses that use revenue management.
A technique used to predict consumer demand and optimize product availability and price to maximize revenue (selling the right product, right person, and right time).
Explain POM, what is included, Utilities, what is included, and R&M what is included?
POM- Property Operation and Maintenance- labor costs and fringe benefits, maintenance contracts.
Utilities- Electricity, fuel, & steam water.
R&M- Repair and Maintenance.
Explain the term "menu engineering."
Evaluating the menu by studying the popularity and profitability of menu items.
How can banquet and catering managers handle food control?
Checking and counting the number of guests, served more than once and the food supply that is going out, also requesting money in advance will also help to know the approximate amount of food to prepare and how much it goes out.
What is CSR and define it?
List the 4 c's of marketing and explain how they differ from the four p's.
Costs- the price of an item is not only one part of the total cost.
Communication- is more of a two-way street, so more than just promoting the items.
Convenience- how does the consumer make a purchase?
Consumer- what does the consumer want and what are there needs and then fina a solution.
Explain energy management and the main goal.
Keeping records of energy usage and costs
Properly maintaining equipment
Using proper operating methods and records
What can happen if par inventory levels are too high?
Supplies will be overstocked, problems with cash flow, theft or wasted storage space can occur.
Distinguish the difference between an open-ended question and vs. closed-ended question.
Closed-ended- Require only a "Yes" or "No" answer.
Explain the financial reporting center.
An area of responsibility for which separate revenue and cost information must be collected.
What are the steps of the marketing plan and when does marketplace analysis occur?
Step 1- Conduct a Marketing audit.
Step 2- Selecting Profitable Target Markets.
Step 3- Positioning the Property.
Step 4- Establishing Objectives and Action Plans.
Step 5- Monitoring and Evaluating the Marketing Plan.
Which emergency systems are facility managers responsible for maintaining?
Power, lighting, and communications.
Explain the staffing guide and purchase record.
A worksheet showing the number of labor hours that must be worked as the volume of expected business changes.
What is shift differential?
Added pay for work performed other than regular daytime hours such as evening or night shifts.
What is the purpose of the capital budget?
A plan for the purchase of major assets.
Provide an example of partnership marketing.
When Starbucks is in a grocery store or Target.
When Pizza Hut is in a Hotel.
BONUS SPACE.
If you chose this you get 200 points or 400 if you answer your next question correctly.
What do function books, contracts, and function sheets mean?
Function book- A document that shows occupancies and vacancies of function and banquet rooms, used when planning events.
Contract- When booking events, the letter of agreement lists every detail the two parties have discussed and agreed upon.
Function sheet- Lists all the details that apply to the catering function, including everything anyone at the food service operation might need to know to prepare for service.
What is the definition of the cost of living?
The real dollar value of a worker's purchasing power for ordinary necessities such as food and clothing.
What are some examples of operations budgets?
A plan for recurring expenses that must be paid on a periodic basis.
HOW MANY CLASS DAYS UNTIL OUR CERTIFICATION?
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