AHLEI Exam Q&A Solved 100% correct QUESTIONS AND ANSWERS 2023

AHLEI Exam Q&A Solved 100% correct QUESTIONS AND ANSWERS 2023 Account receivable system - ANSWER a system to account for revenue that is due. has been earned but not yet collected Accrual accounting system - ANSWER An accounting system that matches revenue generated with the expenses incurred to generate the revenue Commercial food service operations - ANSWER Food service operations found in lodging properties, clubs, restaurants, and other businesses. These operations exist to make a profit from the sale of food and beverage Contract management company food services - ANSWER A for-profit company that operates food services for a non-commercial organization such as a school or hospital Controlling - ANSWER The management task of comparing actual results with expected results as in measuring actual revenues against budgeted revenues. Controlling also refers to safeguarding the operations property Coordinating - ANSWER The management task of assigning work and organizing people and resources to achieve the operations goals and objectives Directing - ANSWER The management task of supervising, scheduling, and disciplining employees. It also includes things such as training and motivating employees E-commerce - ANSWER All aspects of business and market processes enabled by the Internet and web based technologies Empowerment - ANSWER The redistribution of power within an organization that enables managers supervisors and employees to perform their jobs more effectively and efficiently Evaluating - ANSWER The management task of reviewing the operations progress toward organizational goals, measuring employee performance, and assessing the effectiveness of training programs Finishing kitchen - ANSWER The work area used to complete the preparation of food produced in a central kitchen and or to reheat food produced elsewhere Full service hotel - ANSWER Hotel offering extensive food and beverage services including table service alternatives Labor-intensive - ANSWER The concept that people must do work tasks and cannot be replaced by machines Management components - ANSWER Activities for managing available resources: planning, organizing, coordinating, staffing, directing, controlling, and evaluating Non-commercial food service operations - ANSWER Organization such as schools, nursing homes, hospitals, and military services that are nonprofit and exist primarily for reasons other than to provide food or lodging services Operating control cycle - ANSWER He system that divides food and beverage operations into a series of activities required to provide food and beverage products to guests Organizing - ANSWER The management activity 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 - ANSWER 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 - ANSWER And electronic register that instantly captures information about sales transactions and manages the ordering and service of menu items in one or more restaurants/bars Revenue center - ANSWER Revenue producing department with an a hospitality operation Self operated food services - ANSWER The food service operation in a non-commercial organization such as a school or hospital that operates its own food services Staffing - ANSWER The management activity of recruiting and hiring applicants Support center - ANSWER The department within a hospitality operation that is not directly involved in generating revenue but that incurs costs as it provides support to revenue generating departments Travel and tourism industry - ANSWER All of the businesses that provide products and or services to the traveling public. It is comprised of five segments lodging, food and beverage, transportation, retail stores, and Destiination activities Turnover - ANSWER The percentage of total employees in a department or organization who leave during a specific time period, Such as a month or a year Action plan - ANSWER The plan that lists the step-by-step activities and specifies the who what when where and how of implementing a particular strategy in the business plan Benchmark - ANSWER A pre-established statement or definition about what must occur as a performance to be considered acceptable Business plan - ANSWER A plan that bridges strategic and operational planning by specifying when organization plans to do with in the next year that will help it to achieve its long-range goals Collusion - ANSWER An act in which two or more employees secretly interact in an effort to steal from the corporation Control - ANSWER A series of coordinated events that helps managers ensure that the actual results of operations close the latch the plant results Convenience foods - ANSWER Food products that have some or all of the labor built into them that otherwise would need to be added on site Core values - ANSWER Priority concerns with your body the shared beliefs, convictions, and principles that unite staff members as they create an organizations future Corrective action - ANSWER The selection, design, and implementation of new or revised procedures or policies to reduce the level of variance between standards and actual operating results Cost - ANSWER An expense (reduction of an asset) generally incurred for the purpose of increasing revenues Food and beverage controller - ANSWER An accounting department employee who develops food and beverage standard costs, assist in budget development, analyze his income statements, directly supervise is receiving and or store in personnel, and participates in end of Inventory valuations Green restaurants - ANSWER Restaurants and other food and beverage operations that implement systems to conserve water, energy, and other natural resources Income statement - ANSWER A report of the organizations profitability that indicates revenues earned and expenses incurred for a specific time. Also called the profit and loss statement Long range plan - ANSWER The plan that outlines how an organization intends to close the gap between where it is today and where it wants to be on a specific later date Marketing plan - ANSWER The plan that indicates her business plan goals will be achieved during the upcoming year Mission statement - ANSWER A broad outline of the fundamental purpose of an organization Mystery shopper - ANSWER An individual posing as a guest who assesses the extent to which a property's food beverage service cleanliness and other standards are attained Operating budget - ANSWER A financial plan that details each departments fair share of the revenues and expenses that will result from the marketing plan Prime costs -ANSWER These costs product and labor that comprise the most significant costs in a food and beverage operation Profit - ANSWER The difference between revenue and expense when there is more revenue than expense Quality - ANSWER The consistent delivery of products and services according to expected standards Standards - ANSWER Planned or expected results of the operation expressed as a level of performance Vision statement - ANSWER A broad and abstract view of what an organization believes it would look like if it were ideally effective Ambience - ANSWER The theme or atmosphere of a food and beverage operation Base selling price - ANSWER The result of pricing formula is not necessarily the final selling price. The base selling price is considered a starting point from which other factors must be assessed and the final selling price adjust accordingly Contribution margin - ANSWER Revenues minus food cost for an entire property, operating department, or menu item. It represents the amount of revenue that is available for all non-food costs and profits. The contribution margin of a menu item is determined by subtracting the items food cost from its selling price Contribution margin pricing method - ANSWER an objective menu pricing approach that determines the base selling price for a menu item by adding the average contribution margin required per guest to the items pre-costed food cost Control points - ANSWER Basic operating activities that must be performed in all food service establishments Diecut menus - ANSWER Menus cut into non-traditional shapes Elasticity of demand - ANSWER A term used to describe how the quantity demanded response to change in price. If a price change of a certain percentage creates a larger percentage change in the quantity demanded, the demand is elastic, in the item is considered to be price sensitive. If the percentage change in the quantity demanded is less than the percentage change in price, the demand is inelastic Fixed cost - ANSWER Expenses, such as for rent or insurance but do not vary with the number of guests served Guest check average - ANSWER The total revenue for a shift, day, month, or other time. Divided by the number of guests served during that time period Ingredients mark up pricing method - ANSWER An objective menu pricing approach that considers all food costs. A base selling price is established by multiplying the ingredients caused by multiplier, based on the desired food cost percentage Kiosk - ANSWER Computer terminals on a podium, counter, or table used by guests for self ordering a food or beverage Laminate menus - ANSWER Menus covered with a plastic or other film that makes them easy to clean Mark up with accompaniment cost pricing method - ANSWER In objective menu pricing approach that establishes a base selling price by determining ingredient cost based only upon the entrée and then adding a standard accompaniment or plate cost to this amount before multiplying by multiplier Menu engineering - ANSWER A manual or computerized method of menu analysis and item pricing that considers both the profitability and popularity of competing menu items Menu mix - ANSWER The percentage of total sales represented by each menu item Menu rationalization - ANSWER The tactic of preparing several menu items with the same basic ingredients Merchandising - ANSWER Activities developed to promote the sale of desired food and beverage items ratio pricing method - ANSWER An objective menu pricing method that determines the relationship between food costs and all non-food costs plus profit requirements and uses this ratio to develop base selling price for menu items service - ANSWER The transfer of food and beverage products from serving staff to guests serving - ANSWER The transfer of food and beverage products from production staff to service personnel Simple prime cost pricing method - ANSWER An objective menu pricing approach that determines a menu item's base selling price by dividing the prime costs per guest by the desired prime costs percentage Standard Recipe - ANSWER The formula for producing a food or beverage item. The formula provides a summary of ingredients, The required quantity of each, specific preparation procedures, portion size and a portion equipment, garnishing information, and any other information necessary to prepare them bottom-up budgeting - ANSWER A method of budget development in multiunit organizations in which budgets are assembled at the unit level and then rolled up to higher organizational levels Cost-Volume-Profit Analysis - ANSWER An analytical process used by managers to examine the relationships among various costs, revenues, and profit in either graphic or equation form, allowing one to determine the revenue required any desired profit level. Also called break even analysis derived demand - ANSWER The concept of estimating hotel guest revenue and then using this information to project revenue from food, beverage, and other revenue centers based on guests spending patterns that have been developed from in-house studies Market method budget development - ANSWER And approach to revising line items in budget by adding a certain percentage of increase or decrease to the amount of the previous year's revenue or expense operating budget - ANSWER Managements detailed plans for generating revenue and current expenses to meet profit requirements for each department within the hospitality operation, also referred to as the revenue and expense budget Percentage Method - ANSWER A method of estimating food and beverage operating expenses based on the current percentage of each expense related revenue reforecasting (budget) - ANSWER The process of revising/updating a budget to reflect factors not anticipated when the budget was initially developed sales mix - ANSWER The number of each specific menu item that is sold during a certain time. Relative to the total number of all menu items sold top-down budgeting - ANSWER A method of budget development in multiunit organizations in which budgets are developed at the corporate level and are then passed down to lower organizational levels, with each excessively lower level becoming responsible for a specific segment of the budget variable costs - ANSWER costs that change proportionately with the volume of business, examples of variable cost include food costs, beverage cost, wage labor costs, and the cost of some food production and service supplies Zero-based budgeting - ANSWER A method of estimating food and beverage operating expenses that starts over from zero instead of extending cost or cost beverages based on those of the current budget., It involves starting at zero expense level for each category of cost and building up to the new budget expense level, justifying each step along the way Adjustment factor standard recipe - ANSWER The number by which the amount of each ingredient indicated in a standard recipe is multiplied to increase or decrease the recipes yield, determined by dividing the desired yield by the original yield Chaining recipes - ANSWER Including sub recipes as ingredients for a particular standard recipe. This enables the food service computer system to maintain a single record for a particular menu item that includes a number of sub recipes Cost Factors - ANSWER A constant value that may be used to convert new "as purchased" prices into a revised cost per servable pound, assuming that the standard purchase specifications, standard recipe, and standard yield remain the same. The cost factor is determined by dividing the cost per servable pound by the original "as purchased" cost per pound Ethnic cuisine - ANSWER Food menu items that are popular with a group of persons who share a common and distinctive national, religious, or cultural heritage food cost percentage - ANSWER cost of food sold/food sales for commericial. For some institutional food and beverage operations food costs/expenses Ingredient file - ANSWER An electronic record that contains important data on each purchased ingredient, such as ingredient code number, description, purchase unit, purchase unit cost, issue unit, issue unit cost, and recipe unit cost menu item file - ANSWER A file containing information related to the menu items tracked by the point of sale system Portion control tools - ANSWER Items such as weighing measuring equipment, ladles, scoops to portion food, jiggers and shot glasses for beverages, and automated beverage dispensing equipment. These tools must be available and used every time a recipe or beverage is prepared Pre-costing - ANSWER The process of determining the cost of ingredients used in a standard recipe to arrive at a standard portion cost for one item yielded bites recipe or the cost of repairing all portions according to the standard recipe Food Production - ANSWER The process of getting food ready for service, which is comprised of three steps: preparation, cooking, and holding. Not all foods require all three production steps Production loss - ANSWER The difference between the raw or "as purchased" weight and the preparation or edible portion weight Purchase specification - ANSWER A concise description of the quality, size, weight, count, and other quality factors desired for a particular item Standard food cost percentage - ANSWER The plant food cost percentage against which actual food costs are measured standard portion cost - ANSWER The cost of preparing and serving one portion of food or one drink item according to its standard recipe Standard portion size - ANSWER The quantity of a menu item to be derived from a standard recipe standard recipe file - ANSWER An electronic record that contains recipes for menu items Standard yield - ANSWER Results when an item is produced according to established production procedures outlined in the standard recipe, for example, if the standard purchase specifications are followed in a meat items properly trimmed, cooked, and portioned, the actual yield should closely approximate the standard yield Sub-recipe - ANSWER A recipe that yields an ingredient, such as sauce, that is used for another recipe value - ANSWER The relationship between price and quality yield - ANSWER The net weight or volume of a food item after it has been processed and made ready for sale to the guest Yield Percentage - ANSWER The ratio of servable weight to original weight, calculated by dividing the servable weight by the original weight and multiplying by 100 Yield test - ANSWER The test performed at all products determine their standard yield audit trail - ANSWER A series of records, documents, and reports that traces the flow of resources through an operation call brand - ANSWER Brand of liquor offered that is a higher quality and price than the properties house brand liquor e-marketplace model - ANSWER virtual shopping while we are many buyers and sellers transact business. Communities connect customers with sellers to serve a broader rate of business segments E-procurement - ANSWER The process of purchasing goods and services over the Internet Food sample data sheet - ANSWER A form used to standardize the evaluation of a product being sampled by recording purchasing, storing, preparing, and serving information about that product House brand - ANSWER A brand of liquor served to guests when a call brand is not specified. also called poor brand, well brand, or speed rail brand Inventory file - ANSWER An automated file containing product information for all purchase ingredients, including name, description, product and storage location codes, purchasing and price, issue unit, product group code, supplier identification number, order lead time, minimum maximum stack level, and last purchase date Just in time purchasing system - ANSWER Process design to minimize inventory cost by purchasing small quantities more frequently Leadtime quality - ANSWER The number of purchase units, such as pounds or cases, withdrawn from inventory between the time the order is placed and when it is delivered line manager -ANSWER A manager who has decision making authority over departments that directly provide services or products to guests Make or buy analysis (MOBA) - ANSWER And objective process used to determine whether to prepare a food product on site or purchase it from an offsite supplier Maximum inventory level - ANSWER The greatest number of product purchase units, such as pounds or cases, permitted in storage. Is calculated by adding the minimum safety level to the usage rate Menu item file - ANSWER An automated file containing sales data for menu items sold during all meal periods Minimum inventory level - ANSWER The number of product purchase units, such as pounds are cases, they must always remain in inventory. Also referred to as the safety level Minimum/maximum ordering system - ANSWER Assistant help managers determine when products must be purchased and how much of each to order. Procedures include assessing the minimum quantity below which inventory level should not fall in the maximum quantity above which inventory levels should not rise Order point - ANSWER The number of purchase units, such as pounds or cases in stock when an order is placed Premium brand - ANSWER A liquor a very high-quality that sold at a higher price than a properties call brand Prime supplier - ANSWER A vendor who receives the order to supply all or much of a properties need for specific products for a specified period of time Purchase order system - ANSWER An ordering system requiring that formal documents be sent to eligible suppliers so they can quote prices for products of agreed-upon quantities. A copy of the purchase order is sent to the supplier receiving the order. These orders identify the products, quantities, unit costs, and total costs agreed-upon. In addition it be include payment requirements, inspection rates, and other legal and contractual concerns. It is the operation's record of the specifics of all incoming shipments Purchasing - ANSWER The series of activities designed to obtain products of the right quality and quantity, at the right price and time, from the right source Safety level inventory - ANSWER The minimum quantity of product that should always be available in inventory to reduce the potential for stockouts Speculative purchasing - ANSWER A system in which managers make judgments about future prices of products and purchase more products of prices are expected to increase and fewer products if prices are expected to decrease staff manager - ANSWER A manager who serves in an advisory or special capacity to line managers. The primary role is to help line managers make decisions by providing them with information and expert analysis Usage rate - ANSWER The number of purchase units of a product used during a normal order period ABCD inventory classification system - ANSWER A system of categorizing products according to their parishibility and cost per serving. Category A includes those products that are high in both perishability and cost per serving. Category B has a relatively high in cost but low imperishability. Category C are relatively low in cost but high imperishability. Category D are low in both perishability and cost per serving average inventory - ANSWER A valuation determined by adding the value of food or beverage inventory at the beginning of a time. Usually a month to the value of inventory at the end of that. And then dividing the sum by two. This value is used in calculating the inventory turnover rate Bar par - ANSWER An established number of bottles of each type of beverage that has to be in behind the bar storage areas Bottle Mark - ANSWER And adhesive backed label or hard to remove ink stamp, with a logo or symbol that is difficult to duplicate. It identifies the bottle is house property and helps bar supervisors ensure that all bottles behind the bar belong to the property Directs - ANSWER Usually relatively inexpensive, perishable products purchased several times a week for more or less immediate use. Examples include fresh produce, baked goods, and dairy products FIFO inventory rotation - ANSWER Products held in inventory the longest are the first to be issued to the production areas, when newly received product center storage areas, they are placed under or behind products already in storage FIFO inventory valuation - ANSWER The earliest inventory costs incurred our assignment products are issued Inventory shrinkage - ANSWER An industry term relating to unexplained inventory reductions Inventory turnover rate - ANSWER Shows the number of items in a given period that inventory is converted or turned into revenue, calculated by dividing the cost of food or beverages used by the average food or beverage inventory in dollars LIFO inventory valuation - ANSWER The most recent inventory costs incurred are assigned when products are issued Non-productive inventory - ANSWER Products in storage that are not issued to production areas during the time. Usually monthly covered by financial records Perpetual inventory system - ANSWER A running balance of the quantity of stored products kept by recording all newly purchased items as the entry storage areas and all quantities issued from storage to production areas Physical inventory system - ANSWER The practice of physically counting stored products on a periodic basis, such as monthly, when determining product costs for the income statement Stores - ANSWER Generally, relatively expensive items that are purchased less often then directs and in quantities necessary to rebuild inventory levels. Examples include meats, seafood, frozen and canned products, and staple such as flour, sugar, and cereals supplier managed inventory system - ANSWER A food inventory management system in which the supplier retains ownership of the products of the food and beverage property. As a result, ownership is transferred at the point of issuing rather than products are delivered Physical inventory system - ANSWER An inventory system where every so often, stock is visually inspected or actually counted to determine the quantity on hand. bundled tower unit - ANSWER Part of one kind of automated beverage control system incorporating a dispensing unit design to dispense a variety of beverage items Digital Menu - ANSWER An electronic display screen is programmed to display my new using video, audio, and or print console faucet dispensing unit - ANSWER Part of an automated beverage control system that can dispense various beverages in different portion sizes. Using buttons located by the faucet unit, a bartender can trigger up to four different portion sizes from the same faucet head Expediting - ANSWER The process of facilitating the movement of food products from production to service personnel Guest check printers - ANSWER Sometimes referred to as slip printers, just check printers may be equipped with automatic form number readers and automatic slip feed capabilities Handheld server terminals - ANSWER Also referred to as portable server terminals, these units perform most of the functions of a POS pre-check terminal and enable servers to enter orders at tableside Hose and gun device - ANSWER A beverage dispensing unit that has control buttons connected by hoses to liquors, carbonated beverages, water, and wine tanks menu board - ANSWER A keyboard overlay for a POS terminal that identifies the function performed by each key during a specific meal. Mini tower pedestal - ANSWER A beverage dispensing unit that combines the portion size capabilities of console faucet units with the button selection technique of hose and gun devices Open check file - ANSWER A file in a POS system that maintains current data for all open guest checks, those that have not been settled by the guest. It is accessed to monitor items on a guest check, add items to a guest check after initial order entry, and close a guest check at the time of settlement Pre-check terminal - ANSWER A POS device without a cash drawer that usually is used to enter guest's orders but not to settle guest's checks production planning - ANSWER Designing or determining food and beverage preparation requirements in advance of actual production Public bar - ANSWER A bar where bartenders directly serve drinks to guests Service Bar - ANSWER A bar where bartenders provide drinks to servers who deliver them to guests Workstation printer - ANSWER A unit usually placed at kitchen preparation areas in service bar is that relays order submitted by servers a POS terminals to production personnel Actual food and beverage cost - ANSWER The cost of food or beverage products that were used to generate revenues from the sale of prepared food or beverage items Food and beverage department operating statement - ANSWER A summary of the profitability of a food and beverage operation in a lodging property. It indicates applicable revenues, expenses, and departmental income or loss generated in support of the lodging property for a specific accounting period Liqueurs - ANSWER Sweet alcoholic beverages made with spices, fruits, nuts, seeds or herbs source document - ANSWER The point of original entry of financial data into the accounting or control system transfers from kitchen - ANSWER Products transferred from the kitchen to the bar that produce beverage revenue Transfers to kitchen - ANSWER Transfers made from the bar to the kitchen that produce food revenue Weighted Average Method - ANSWER An inventory costing method based on the weighted-average cost per unit of inventory that is calculated after each purchase. Weighted-average cost per unit is determined by dividing the cost of goods available for sale by the number of units available. Back office accounting system - ANSWER The equipment in process is used to document, collect, summarize, and report the Financial activities and condition of the hospitality organization participative management - ANSWER A leadership style that stresses input from employees as decisions are made about matters that affect them Potential profits - ANSWER The difference between expected an actual costs and the latter are greater than the Variance - ANSWER The difference in dollars and or percent between expected an actual revenues and expenses. Variances can be positive or negative to the operation Variance analysis process - ANSWER Procedures used to analyze variances between expected an actual revenues and expenses to determine and correct problems Cashier banking system - ANSWER Revenue collection system by which guests pay the cashier, the bartender, or the food and beverage server (who then pays the cashier or the bartender who has cashiering duties) daily cashiers report - ANSWER A revenue control document used to record cash register readings, cash count, bank deposits, and other transactions handled by cashier Day part - ANSWER A time interval during the day for which financial and sales information is tracked by automated revenue systems Daily server productivity report - ANSWER A report produced by a POS system, it details revenue activity for all assigned server records. It can be generated for each server and cashier, which breakdowns by guest count, total revenues, and average revenues Guest check audit - ANSWER A manual control function that identifies any differences between what products were produced and what products were served. At the end of a meal., The manager matches duplicate copies of guest checks turned into the kitchen with the corresponding guest checks for which revenue has been collected Open guest checks report - ANSWER A report produced by the POS system that lists all open checks by server, information include the sequence number, server identification number, time at which the transaction begin, number of guests, table number, and guest check total Revenue summary report - ANSWER A report produced by a POS system, it contains detailed revenue and tax information by such categories as food items, beer, wine, and liquor. Generally, totals for each category are printed for each meal period, And totals for each meal period Are shown in different sections of the report Server Banking System - ANSWER A revenue collection system in which servers and bartenders use their own banks of change to collect payments from gas and retain the collected revenue until they check out at the end of their shifts Bonded revenue control - ANSWER And insurance policy that reimburses hospitality operation for loss when I covered employee commits fraud, such as stealing from the POS system bunched sales - ANSWER In operations using manual guest checks, a type of theft in which employees add guest check totals or drink charges in their head and enter only the totals into the register. Theft occurs when an employee purposefully lowers the total of a guest check, collects the full amount from the guest, and pockets the difference Electronic bill payment - ANSWER The process by which managers pay bills with funds transferred from the operations bank account to that of the vendor who is owed payment without using a hardcopy check Free pouring - ANSWER A type of theft in which a bartender does not use measuring tools when pouring drinks. By under pouring 1 ounce drinks by 1/4 ounce, the bartender can steal the revenue from every fifth drink of the same price without affecting the beverage cost percentage No ring sales - ANSWER Theft by an employee who collects revenue from guests, opens the cash drawer by pressing "no sale" or similar key, and makes change for currency collected. later the employee removes the cash in the amount of the sale. there is no record of a transaction when "no sale" is used to access the cash drawer Pre-payment card - ANSWER A device, similar in size and shape to a credit card, that contains prepaid deposits for future transactions. a gift card for example petty cash - ANSWER A cash bank kept by the manager to pay for small expenses incurred by the food service operation Underringing - ANSWER Sept my employee in an operation that uses manual guest checks. In this theft method, the employee collects the proper amount of revenue from the guest but records a lower sales value on the check. The employee then brings the lower value into the machine and steals the difference between this amount and what was actually collected from the guest career ladder - ANSWER A plan of advancement to positions of increasing responsibility, supported with training and professional development opportunities to prepare persons for new positions chain of command - ANSWER The flow of authority or power throughout management levels in an organization Coaching - ANSWER Employee coaching activities are typically informal, unplanned sessions that occur at the employees were station during normal day today operations. It is used to improve scale, communicate specific information, correct and inappropriate behavior, confirm the task is done correctly, and reinforce the need to correct weak performance compensation - ANSWER Pay or renumeration typically in the form of wages and salaries for work done. Includes wages and all benefits that make up the pay package job description - ANSWER A written summary of duties, requirements, and supervisory relationships for each position within the hospitality operation job enlargement - ANSWER Increasing the number of tasks included in a job Job enrichment - ANSWER Changing a job by adding motivational factors such as responsibility, decision-making, Friday, and challenge to the job itself job rotation - ANSWER A system of moving employees among jobs they are able to perform job specification - ANSWER A selection tool that lists the personal qualities that are necessary for an employee successful performance of all required job tasks on boarding - ANSWER Procedures used to select, accommodate, and assimilate new employees into the culture of the food and beverage operation organization chart - ANSWER The graphic of the hierarchal structure of positions within the hospitality organization Organization program - ANSWER A program used to provide information that must be known by all employees of hospitality organization Selection Test - ANSWER and examination requiring job applicants to demonstrate skills included in the job descriptions for the desired position Deductions - ANSWER Subtractions from gross pay that are usually voluntary and depend on the types of benefits available from the employer. Not to be confused with Withholdings Economy of sale - ANSWER The concept of the efficiency of production normally increases as the value of production increases fixed labor - ANSWER The minimum amount and type of labor required to run the food and beverage operation regardless of business volume Labor master file - ANSWER A file containing employee records and data used to produce labor related reports Labor master hour report - ANSWER A file containing information maintained by the labor master file and use to verify employees hourly rates, job codes, and or Social Security numbers Mise en place - ANSWER The French phrase meaning everything in its place, it is necessary to stock workstations and do necessary preparation tasks before meal period begins Overtime - ANSWER Can refer to situations in which employees work more than the time they were scheduled to work. US guidelines specify that nonexempt employees who work in excess of the standard 40 hour work week are generally entitled to receive some overtime pay of 1 1/2 times the hourly rate Position performance analysis - ANSWER A technique for determining labor standards for each position and shift in the food and beverage operation Staffing guide - ANSWER Labor scheduling and control tool that incorporates labor standards and tells managers the number of labor hours needed for each position according to the volume of business forecasted for any given meal period Variable labor - ANSWER Labor requirements that vary according to the volume of business activity, for example, as more guests are served or is more meals are produced, additional service and kitchen labor as needed Withholdings - ANSWER Subtractions from gross pay for income, Social Security, and any other applicable taxes. Not to be confused with deductions