Food Service Careers & Resumes
The first person a guest should see when entering a restaurant
What is a host?
Smile within ten feet, and greet the guest within five feet
What is the ten-five rule?
An expensive steakhouse is this type of dining
What is fine dining?
Typically made up of 30% food cost, 30% labor cost, 30% other, and 10% income
What is revenue?
Revenue - expenses
What is profit?
A working interview
What is a stage?
This is needed when firing an employee
What is documentation?
Refers to how your establishment looks, feels, sounds, and smells
What is atmosphere?
High popularity, low profitability
What is a workhorse?
Known as the plan or forecast, an estimate of projected revenue, expense, and profit for a defined accounting period
What is a budget?
When someone is hired because of their similarities to you
What is the cloning effect?
The first step of a progressive discipline action
What is a verbal reprimand?
Refers to how your prices compare to your competition
What is price point?
This determines which expenses are controllable
What is the position in the company?
Lists revenue, food and beverage cots, labor costs, other expenses, and profit. Indicates the efficiency and profitability of an operation
What is a P&L statement?
One page that includes your name, contact information, education, experience, skills, and an executive summary
What is a resume?
This leadership style involves a leader who controls processes, teaches basics, and uses directive style
What is directing?
This suggests an expensive menu item
What is a whole-dollar price?
How much money customers paid for each menu item
What is menu revenue?
This type of kitchen layout is best suited for hotel restaurants and catering kitchens
What is a zoning layout?
Provides context and conveys subjective information (values, personality, and motivation).
What is a cover letter?
This management style involves everyone in the decision making and encourages associates to provide feedback
What is democratic?
Portion cost/actual menu price
What is food cost percent?
The percentage of times an item sold compared to all items on the menu
What is menu mix?
Product strategy, price, place, and promotion
What is marketing mix (the 4 p's)?