ProStart Level 2 2nd Edition Semester Questions and Answers

ProStart Level 2 2nd Edition Semester Questions and Answers Publicity - Answer️️ -The attention an operation receives from the public Press Release - Answer️️ -A brief presentation of promotional information written to sound like a news article. Cooperative sales promotion - Answer️️ -When two or more sponsors develop complementary promotions or offer complementary promotional materials Marketing - Answer️️ -Process of communicating a business's message to its market Market - Answer️️ -Group of people known as customers or guests Menu engineering - Answer️️ -systematically breaks down a menu's components to analyze which items are making money and which items are selling Du Jour - Answer️️ -Menu that lists the menu items that are available on a particular day Profit - Answer️️ -The amount of money remaining for an operation after expenses, or costs, are paid Plow horses - Answer️️ -Popular but less profitable items on the menu California - Answer️️ -A menu that lists all meals available at any time of day Point of sale (POS) - Answer️️ -system where most operations run historical sales and production reports from Profit and loss report - Answer️️ -Compiles sales and cost information for a specific period of time Labor - Answer️️ -Total cost associated with staff members employed by an operation Revenue - Answer️️ -Income from sales before expenses, or costs, are subtracted Recipe yield - Answer️️ -number of portions that a recipe makes Food production chart - Answer️️ -Form that shows how much product should be produced by the kitchen during a given meal period. Inventory - Answer️️ -Food product in storage and can be expressed in terms of units, dollar values, or both Recipe cost card - Answer️️ -Tool used to calculate the standard portion cost for a menu item. Actual purchase price - Answer️️ -Method of calculating closing inventory by multiplying the number of units of each item by the price actually paid for each unit Employee turnover - Answer️️ -Number of employees hired to fill one position in a year's time Variable cost - Answer️️ -Cost that will change based on the amount of sales at the restaurant and foodservice operation Business volume - Answer️️ -Amount of sales an operation is doing for a given time period. Franchisees - Answer️️ -Independent business owners who buy the right to use a company's name, products, and logo Leaders - Answer️️ -Sales mix items that sell well Make-or-buy Analysis - Answer️️ -shows the cost of using convenien