HTF 201 Study Guide - Final Guide: Frozen Food, Perpetual Inventory, Sales Operations

• School: Ryerson University
• Department: Hospitality/Tourism
• Course: HTF 201
• Professor: Zhen L U

Document Summary

Self-operated facilities/contract management company-operated facilities: educational institutes, healthcare facilities, business/ industry organizations, military services, sports/recreational food services, other not-for-profit organizations. Affiliation: freestanding eating and drinking places, lodging food service operations. Casual restaurants, family-service operations, and fine dinning restaurants: limited-service restaurants. Quick-service restaurants cafeterias, food courts, take-out and delivery establishments: contract and social caterers. Supplying food services to airlines, railways, institutions and at recreational facilities, as well as social caterers providing food services for special events: drinking places. 6/10 operators cited food costs as the biggest issue impacting their business. Controlling and evaluating process: establish standards and standard procedures for operations, train all individuals to follow established standards and standard procedures, monitor performance and compare actual performances with established standards, take appropriate action to correct deviations from standards. Food costs: the expenses associated with producing the menu items. Beverage costs: the expenses associated with beverage consumed. Labor costs: the expenses of all employees necessary to run the business, including benefits.