Chapter 7 Quiz Study Guide

Many restaurants use a 13-period accounting system, where each fiscal year is divided into 13 four-week periods instead of 12 months. This system helps standardize financial reporting by eliminating fluctuations caused by varying days in each month. Since each period is exactly four weeks long, it allows for consistent comparisons of sales, costs, and labor across periods. This is especially useful for financial planning and forecasting in the hospitality industry.

The host or hostess is responsible for welcoming guests, managing reservations, and ensuring even table distribution among servers. This role is critical for creating a good first impression and ensuring a smooth flow of service. While waiters and waitresses serve food, and the general manager oversees the entire operation, it is the host’s duty to coordinate seating and maintain a welcoming atmosphere. The valet handles parking and is not involved in seating guests.

In the hospitality industry, "A" often refers to a guest or a customer dining at the restaurant. Understanding industry-specific terminology is essential for effective communication among restaurant staff. Guests are the focus of all restaurant operations, and their satisfaction directly affects the success of the business. Using clear and standardized terms helps staff coordinate and deliver excellent customer service

Curbside appeal refers to the overall appearance and cleanliness of a restaurant’s exterior and public spaces, which includes the parking lot, entrance, signage, landscaping, and restrooms. First impressions heavily influence a guest’s perception of a restaurant's quality and service. A well-maintained exterior signals professionalism and attention to detail, encouraging more guests to enter the restaurant. It is a key factor in attracting and retaining customers.

The average guest check is determined by dividing total sales by the number of guests served. This metric is important for evaluating revenue per customer and identifying trends in customer spending habits. By monitoring the average guest check, restaurants can adjust pricing, promotions, and menu offerings to maximize profitability. It also helps in forecasting and budgeting for future sales.

Sales forecasting in hospitality is based on two key factors: guest counts (or covers) and the average check amount. Guest counts refer to the number of customers served, while the average check amount represents the average amount spent per guest. By analyzing these numbers, restaurant managers can predict future sales and make informed staffing, inventory, and budgeting decisions. Accurate forecasting helps maximize efficiency and profitability.

Suggestive selling is a technique used by servers to increase sales while enhancing the dining experience for guests. This involves recommending appetizers, beverages, desserts, or premium menu items based on customer preferences. It is a subtle and effective strategy to boost revenue while ensuring guests have a better dining experience. Proper training in suggestive selling helps servers increase their tips and improve customer satisfaction.

Forecasting is essential in hospitality management to predict sales, labor needs, and cost percentages to maintain profitability. By analyzing past trends, restaurant managers can prepare for busy and slow periods, ensuring that staffing levels are appropriate. Accurate forecasting helps control costs, minimize waste, and optimize resource allocation. It also assists in setting financial goals and making strategic business decisions.

American service is a casual yet professional style of dining where food is pre-plated in the kitchen and served directly to the guest. It is commonly used in most restaurants, diners, and casual dining establishments because it is efficient and cost-effective. Unlike French or Russian service, which are more formal and require more staff, American service is quick and straightforward. It balances speed and presentation, making it a widely preferred method of service.