chapter+3+vocabulary

=Chapter 3 =

Section 3.1

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 * Commercial Site- an establishment, such as a restaurant, where a food- and -beverage business competes for customers.
 * On-site facility-an institutional or noncommercial establishment,such as a hospital or corporation, that provides meals for people involved with the property.
 * Full-service Restaurant- a restaurant where a customer sits at a table, gives an order to a server, and is served food at the table.
 * Quick-service restaurant (QSR)- a restaurant offering speedy basic services, convenience, and consistent quality at low prices.
 * Chain-a type of business that has more than one location with the same name under the same ownership
 * Franchise- a type of business that is set up through a franchise agreement,which is a contract between a franchisor and franchisee to sell a company's goods or services at a designated location.

Section 3.2


 * Front of the house- the area in a hospitality establishment that guests view,such as the entrance and dining room.
 * Back of the house- the area in a hospitality establishment that guest usually do not view, including all areas responsible for food quality and production, such as the kitchen and receiving ,office, and storage areas.
 * Production- an assembly-line process by which food is prepared,plated,and expedited by teams at various food stations.
 * Return on investment (ROI)-a calculation used to determine the ability of a product to generate profits