Value in Food Service Relates to a Guest's Perception of Menu

question 15

Multiple Choice

Value in food service relates to a guest's perception of menu item quality,service,and dining experience compared to

• A) the length of time they wait to be seated.
• B) the length of time they wait to order.
• C) a menu item's selling price.
• D) a menu item's portion size.

Understand the relationship between product lifespan, operating costs, and pricing decisions.

Understand the key economic forces impacting human resource planning.

Know the definitions and purposes of key HRIS and human resource planning terminologies.

Identify human resource surplus and shortage scenarios and their implications.

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Definitions:

Benchmarking

The process of comparing one's business processes and performance metrics to industry bests or best practices from other companies.

Better Performing Companies

Firms that consistently outperform their peers in metrics such as profitability, market share, or innovation.

Standard Costs

Predetermined costs that are used as benchmarks against which actual costs are compared.

Kilograms

A unit of mass in the metric system, equivalent to 1,000 grams, used globally for measuring weight.