Tétel 8 Flashcards
F&B Business
Fixed cost and Variable cost
cost is defined as the expense to a hotel or restaurant of goods or service when the goods are consumed, or the service rendered.
Fixed Cost (FC) and Variable Cost (VC) are used to distinguished between those cost that have no direct relationship to business and those that do. Fixed Cost are those that are normally unaffected by changes in sales volume.
Such as: rent cost, taxes, depreciation, repairs and maintenance, most utility cost, advertisement, professional service
Unit cost
may be food & beverage portion as in the cost of one item or hourly unit of work. In F&B business unit cost are commonly in average unit cost rather than actual unit cost.
Total cost
the total of food & beverage portions served in one period such as a week or a month or total cost of labour for one period.
Sales concept
In general, the term sales are defined as revenue resulting from the exchange products (Food & Beverage) and service (Waiter) for value. The sales concept in F&B operation usually can be express as: monetary and non-monetary.
Monetary
Total sales, sales price, average sale
TS: In general, the term sales are defined as revenue resulting from the exchange products (Food & Beverage) and service (Waiter) for value. The sales concept in F&B operation usually can be express as: monetary and non-monetary.
SP: refers to the amount charged each customer purchasing one unit of a particular item. It can be a single meal or entire meal.
AS: in business is determine by adding individual sales to determine a total and then dividing that total by the number of individual sales. Two types of commonly calculated averages are: average sale per customer and average sale per server.
Per Customer is the result of dividing total sales by the number of customers.
Per Server is total sales for an individual server divided by number of customers served by that individual.
None-monetary
Total number sold, Total cover, Average cost, Seat turnover
TNS: refers to the total number of menu item sold in a given time period. Cover is the term used to describe one customer regardless of the quantity of good the person consumes.
TC: refer to the total number of customers served in a given period. Help to make judgment & comparisons
AC: is determined by dividing the total number of covers for a given period by some other number such as hour of operation, day of operation or numbers of server.
ST: simply turnover refer to the number of seats occupied during a given period (or number of cover) divided by the number of seats available.
Spanish gastronomy
info
- Cooking: The food should retain its natural good taste
- Most of part of the country: infertile land
- But around the seaside: fantastic fruits and vegetables
- Most of today vegetables were commonly brought back to Spain from America by Spanish explorer (tomato, bell peppers, potato)
Spanish gastronomy
ingredients
after the harvest very bitter, but fermented on the sun it gets a sour taste and aroma: Cocktails, cold and hot meals
Green olives
Spanish gastronomy
ingredients
Olives pressed „extra virgin” made from first cold pressing from the best quality olives (used for cooking also for salad dressings or bread dipping)
Olive oil
Spanish gastronomy
food
otherwise known as Andalusian Gazpacho is a cold soup that uses stale bread, garlic, olive, oil, and raw vegetables or fruit.
Gazpacho
Spanish gastronomy
food
It was made with rice, plus whatever was to hand around the rice fields and countryside: tomatoes, onions, and snails, with a few beans added for flavour and texture.
Paella
Spanish gastronomy
food
Tapas is a not a particular type of food. Anything can be tapas, it’s just a small portion of paella, ham, cheese, gazpacho, corrizos.
Tapas
Spanish gastronomy
food
Serrano: cured ham
Chorizo: sausage
Spanish gastronomy
drinks
made from a blend of grape varieties:
- Tempranillo being the dominant grape.
- Garnacha is typically included in the blend to add some fruitiness.
- Mazuelo (also known as Cariñena) and Graciano may also be included.
Rioja
Spanish gastronomy
drinks
Sherries are aged in a unique system called the solera, where barrels of fortified wines sit for years at ambient temperatures. Made from white wine grapes.
Sherry
Vegan
Referring to the person who does not eat any animal product whatsoever (vegans do not drink milk from the cow, do not eggs).
Happy hour
short amount of time when alcoholic drinks are on sale.
Soft opening
A soft opening is like a trial-run for opening a restaurant or other customer-facing business. Businesses use soft openings to prepare their staff before officially opening to the public.
