AHLEI CHAPTER 1|2023/24 UPDATE|GRADED A+

Account Receivable System A system to account for revenue that is due (has been earned) but not yet collected Accural Accounting System An accounting system that matches revenue generated with the expenses incurred to generate the revenue Commercial Food Service Operation Food service operation found in lodging properties, clubs, restaurants, and other businesses; these operations exist to make a profit from food and beverage products. Contract Management Company (food services) A for-profit company that operates food services for a noncommercial organization such as school or hospital Controlling The management task of comparing actual results with expected results, as in measuring actual revenues against budgeted revenues. Controlling also refers to safeguarding the operation's property. Coordinating the management task of assigning work and organizing people and resources to achieve the operation's goals and objectives Directing The management task of supervising, scheduling, and disciplining employees. Supervising includes such things as training and motivating employees. E-commerce All aspects of a business and market processes enabled by the internet and web-based technologies. Empowerment The redistribution of power within an organization that enables managers, supervisors, and employees to perform their jobs more efficiently and effectively. The overall goal is to enhance service to guests and increase profits for the organization by releasing decision making responsibility, authority, and accountability to every level within the organization. Evaluating The management task of 1) reviewing the operations progress towards the organizational goals, 2) measuring employees performance, 3) Assessing the effectiveness of training programs. Finishing Kitchen A work area used to complete the preparation of food produced in the central kitchen and/or reheat food prepared elsewhere. Full-service Hotel A hotel offering extensive food and beverage services, including table service alternative. Hospitality industry The industry composed of lodging operations and food operations for people when they are away from home. Labor Intensive The concept that people must do work tasks and cannot be replaced by machines. Management Components Activities for managing available resources: planing, organization, coordinating, staffing, directing, controlling, and evaluating. Noncommercial Food Service Operations Organizations such as schools, nursing homes, hospitals, and military services that are non-profit and exists primarily for reasons other than provide food and lodging services. Operating Control Cycle A system that divides food and beverage operations into a series of activities required to provide food and beverage products to guests. Organizing The management that attempts to best assemble and use limited human resources to attain organizational objectives. It involves establishing the flow of authority and communication among people. Planning The management task of creating goals, objectives, and programs of action to reach those goals and objectives. It is required before undertaking other management tasks. Point-of-Sale (POS) An electronic register that instantly capture information about sales transactions and manages the ordering of service of menu items in one or more restaurants/bars. Revenue Center a revenue-producing department within a hospitality operation