...It's pop quiz time!

The foodservice industry, like most others, is full of lingo and buzzwords. Some are fancy and some are fluff, but many define the basics of operating a successful foodservice operation.

We recently celebrated Teacher Appreciation Week, so in the spirit great teachers everywhere, we've decided to give you a pop quiz. Match each foodservice term below with a definition from the list to the right. When you're finished, click here to check your answers.

1. Food, beverage and labor expenses
   
2. The pre-scheduled service calls to maintain leased equipment
3. Maximizing an interior space without windows
4. A measure of the number of employees you replace each year
5. The personal income of a foodservice operator
6. The most you can pay for a product or service
7. Marketing a business to existing customers
8. The elapsed time from setting a table to re-setting a table
9. Giving an order priority over other orders
10. The cost of high quality beef products
11. A systemized approach to control interactions with restaurant guests
12. The expense category for uniforms and work-related clothing
13. Elapsed time from entering an order to serving an order
14. Individual who uses an alias when placing a reservation
15. A preferred method of allocating income and expenses for restaurants
16. Port of purchase for imported products
17. Income before interest expense and corporate overhead
18. The number of employees who graduate from trainee to permanent employee
19. The length of time it takes the customer to examine the guest check
20. The point of purchase
21. A method of framing marketing materials and hanging them on the walls
22. A person hired to give feedback on business operations and service
23. Partially out of product
24. The number of employees scheduled for the week
25. The portion of a product that can be utilized
26. Income before deducting rent and utilities