Food Service Math

0.0(0)
studied byStudied by 0 people
learnLearn
examPractice Test
spaced repetitionSpaced Repetition
heart puzzleMatch
flashcardsFlashcards
Card Sorting

1/6

flashcard set

Earn XP

Description and Tags

Flashcards covering key vocabulary and formulas from the lecture notes.

Study Analytics
Name
Mastery
Learn
Test
Matching
Spaced

No study sessions yet.

7 Terms

1
New cards

RevPASH

Total revenue for the day divided by total seat hours.

2
New cards

Seat hours

The number of seats a restaurant has multiplied by the number of hours the restaurant is open.

3
New cards

Three Key Performance Indicators (KPIs) for Restaurants

Average check, prime cost percentage (PCP), and revenue per available seat per hour (RevPASH).

4
New cards

Average check

The total sales divided by the number of guests.

5
New cards

Prime Cost Percentage (PCP)

The amount of every dollar in sales that goes to pay for the food and the labor involved in serving that food.

6
New cards

Prime Cost Percentage Formula

(Total Food Cost + Total Labor Cost) / Total Sales x 100

7
New cards

Revenue per available seat per hour (RevPASH)

Takes into account not just sales, but also potential sales, as if every seat was occupied from open to close.