ProStart Level 2 2nd Edition Semester 100% Correct

ProStart Level 2 2nd Edition Semester 100% Correct Publicity The attention an operation receives from the public Press Release A brief presentation of promotional information written to sound like a news article. Cooperative sales promotion When two or more sponsors develop complementary promotions or offer complementary promotional materials Marketing Process of communicating a business's message to its market Market Group of people known as customers or guests Menu engineering systematically breaks down a menu's components to analyze which items are making money and which items are selling Du Jour Menu that lists the menu items that are available on a particular day Profit The amount of money remaining for an operation after expenses, or costs, are paid Plow horses Popular but less profitable items on the menu California A menu that lists all meals available at any time of day Point of sale (POS) system where most operations run historical sales and production reports from Profit and loss report Compiles sales and cost information for a specific period of time Labor Total cost associated with staff members employed by an operation Revenue Income from sales before expenses, or costs, are subtracted Recipe yield number of portions that a recipe makes Food production chart Form that shows how much product should be produced by the kitchen during a given meal period. Inventory Food product in storage and can be expressed in terms of units, dollar values, or both Recipe cost card Tool used to calculate the standard portion cost for a menu item. Actual purchase price Method of calculating closing inventory by multiplying the number of units of each item by the price actually paid for each unit Employee turnover Number of employees hired to fill one position in a year's time Variable cost Cost that will change based on the amount of sales at the restaurant and foodservice operation Business volume Amount of sales an