Restaurant Operations
This area of the restaurant focuses on guest service, seating guests, and taking orders.
FOH
A document with step‑by‑step instructions for completing a task
SOP or Standard Operating Procedure
A menu where each item is priced separately.
A la carte
When employees are able to work.
Availability
How many ounces in a pound?
16 oz
This area includes food preparation and kitchen operations.
BOH
A document with step by step instructions for completing a task
Orientation
A menu offering a full meal for one set price.
Prix fixe
RTO stands for
Requested time off
Convert 5 pounds to ounces.
80 ounces
Labor, food, and utilities are examples of these costs managers can control
Controllable costs
Teaching employees the skills needed to do their jobs
Training
A menu that rotates weekly or monthly.
Cyclical
The abbreviation that means the closing shift
CL
Chicken costs $0.25/oz and a sandwich uses 4 oz. Portion cost?
$1.00
The average restaurant profit margin is about this percentage
3-5%
Training where employees learn while working.
On the job training
A menu that rarely changes.
Fixed menu
What do managers are creating a schedule they should consider the following
Busy & slow shifts
Availability
RTOS
What is the formula for Food Cost Percentage?
Formula: Portion Cost ÷ Menu Price × 100
This responsibility includes hiring, training, and supervising employees
Staff management
Strategies used to keep good employees working.
Employee retention
Two strategies restaurants use to reduce food waste.
Portion control & repurposing ingredients
The restaurant’s total labor cost for the week is $2,040.
The restaurant’s gross sales for the week are $7,500.
What is the labor cost percentage?
$2,040 ÷ $7,500 = 0.272
0.272 × 100 = 27.2%
27.2%?
What is the formula for Menu Sales Price?
Cost per Portion ÷ Desired Food Cost %