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Flashcards in F&B - Chapter 1 Deck (16):
1

MENU ENGINEERING

The selecting, costing pricing, and evaluating of menu items

2

NEIGHBORHOOD MARKETING

Marketing aimed at a geographic area in close proximity to a restaurant

3

POINT-OF-PURCHASE MERCHANDISING

Promotion that is done at the point of customer purchase. This can stimulate impulse buying

4

PREMIUMS

Marketing items, such as toys or apparel, given away free or sold at cost.

5

QR CODE

(Quick Response) QR Code - a matrix bar code, originally designed for auto industry, that is becoming increasingly used in hospitality advertising

6

SALES PROMOTION

Short-term incentives (other than advertising or public relations) aimed directly at stimulating sales of specific products at a specific time

7

SAMPLING

Free samples of a product given away to encourage customers to purchase the product

8

SIGNATURE ITEM

An exclusive dish or specialty drink for which a hotel, restaurant or lounge is well-known. Designed to generate repeat business

9

SUGGESTIVE SELLING

A sales technique in which employees suggest or recommend additional or higher priced items or services. Also known as up selling

10

SWEEPSTAKES

Marketing promotions based on chance that require entrants to submit their names and addresses

11

TABLE TURNOVER

The number of times a table at a restaurant is used to serve new customers during a meal period or some other time period

12

TRADING AREA

The neighborhood from which all, or at least the majority, of a restaurant ‘s customers come. Also known as the catchment area.

13

CAPTURE RATE

The percentage of hotel guests who eat meals at the hotel

14

CONTESTS

Marketing promotions that require entrants to demonstrate some knowledge or skill

15

COUPONS

Vouchers that entitle users to a discounted or free product/service; frequently used to attract first time buyers or introduce a product

16

COVERS

Food service term denoting the number of meals sold