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Cover per Occupied Room (CPOR) is one statistic which can be used in forecasting. [3]This is the average spent per individual customer, which can be calculated separately for each member of the serving staff.
This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services .
A per-seat license (or "named user license") [1] is a software license model based on the number of individual users, known as 'seats' in reference to them sitting in an office chair at a workstation, who have access to a digital service or product. For example, 50-user per-seat license would mean that up to 50 individual named users can access ...
The word derives from the early 19th century, taken from the French word restaurer 'provide meat for', literally 'restore to a former state' [2] and, being the present participle of the verb, [3] the term restaurant may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'.
On the other hand, in situations where demand is strong for a product but the threat of cancellations rooms (e.g. hotel rooms or airline seats), firms often overbook in order to maximize revenue from full capacity. Overbooking's focus is increasing the total volume of sales in the presence of cancellations rather than optimizing customer mix. [4]
Ancillary revenue is revenue that is derived from goods or services other than a company's primary product offering. Examples include concessions at sporting events, baggage handling or seat selection revenue received by airlines, restaurant revenue received by hotel owners, and car-wash services sold by gas stations.
In places where more than one occupancy may apply, the stricter code is usually enforced. An example of this is a restaurant with seating under 50 which is not addressed in the code as either mercantile or business (this is a technical issue, but could be viewed as either or neither).
Kentucky Revised Statutes (KRS) 242.185(6) requires that restaurants seat at least 100 patrons and derive at least 70% of their total sales from food to be allowed to serve alcohol by the drink. (For the purpose of determining whether a restaurant meets the 70% requirement, sales of non-alcoholic beverages are classified as "food".)