Chapter 1 Flashcards
Trends
General developments or movements in a certain direction in an industry that must be reflected by changes in the industry.
Entry-Level
Beginning jobs that require little or no experience.
Non-commercial operations
Operations such as government, schools, and hospitals that aim to cover daily expenses such as wages and food costs.
Commercial operations
Fast food chains and fine dining that earn more than enough cover expenses and aim to make a profit.
Quick service
Establishments that quickly provide a limited selection of food at low prices.
Full-service
Servers take customers’ orders and bring the food to the table.
Fine dining
Upscale atmosphere, excellent food and service, higher menu prices. Staff is exceptionally skilled.
Certification
Proof of expertise in a particular area.
Apprentice
Works under the guidance of a skilled worker in order to learn a trade or art.
Entrepreneur
A self motivated person who crates and runs a business.
Independent restaurant
Has one or more owners and is not affiliated with a national name or brand.
Chain restaurant
Has many individual restaurants that all have the same atmosphere, service, menu, and quality of food.
Franchise
A franchise company sells the business owner the rights to its name, logo, concepts, and products.
Overhead cost
Costs outside of food and labor.
Business plans
A document that outlines specific information including a vision, goals, and strategies for achieving those goals.
