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HRT 2000 Chapter 7
Terms in this set (10)
Describing, recommending, showing, and offering a variety of food and beverage choices to a guest is known as
Proper staffing in the kitchen is crucial, along with
training and developing skills
If total sales are $2255.00 and 110 guests were served, the average guest check would be
Average beverage cost percentage runs
The cost of a lease should be _____ to _____ percent of sales.
Which of the following costs is typically the highest cost in operating a restaurant?
The person responsible for ordering should never be the
There are ____ accounting periods in a typical restaurant.
American Service refers to
less formal, yet professionally served
The person usually responsible for greeting and seating guests and for rotating arriving guests among the dining room stations is the
greeter or hostess or host
THIS SET IS OFTEN IN FOLDERS WITH...
HRT 2000 Chapter 6
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