Management and Manager Supervise Employees Essay

Submitted By Jbeauti95

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Chapter 4 Words
Front of the House (FOH): when the employees (such as hostess, counter person, server, cashier and bartender) welcome and serve the guest of the place of business.
Back of the House(BOH): when the chefs’ or cooks’ prepare the food, practice safety and sanitation, quality control and portion control
Management Presence: when the manager supervise employees and makes customers feel confident.
Service Recovery: a system that permits the server or supervisor to correct any error promptly and cheerful.
Controllable expenses: are cost that may be expected to vary to some degree.
Mise En Place: making your setup and making a routine
Chapter 5 Words
Publicly Traded Companies: can tap capital from sources including individual investors buying for their own account as well as mutual funds, insurance companies, and pension funds that invest people’s saving for them.
Market Share: the ability to add new products to the menu mix is an important quality.
Access To Capital: the rising cost of opening a restraurant coupled with lenders’ view that restraurant business is risky.
Site Selection: choosing the best place to locate your restraurant to market and make more money.
Brand recognition: to extent to which the general public (or an organization’s target market) is able to identify a brand by its attributes
IPO: Initial Public Offering
SBA: Small Business Administration
Marketing Mix: a variety of products and prices Life Cycle: the series of changes in the life of an organism, including reproduction.
Branding: a product characteristic
PODs: points of

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