An activity that operations follow to ensure that all cash and charge transactions are accurate and accounted for.

A form filled out by the cashier to report all money, checks, and charge slips collected during a shift.

A card that obligates the user to pay the credit card company for the products and services charged to the card.

A form that shows sales, cash, and charges collected, as well as any money over or short for a shift.

A card used to pay for products and services in which the amount is immediately withdrawn from the cardholder’s bank account.

A procedure that uses written records of what guests purchased and how much they were charged for the items.

The combined weight of a food item and a plate.

A list of all menu items with detailed descriptions, which teaches employees about the establishment’s offerings.

A situation in which a check’s bank account did not contain enough money to cover the amount written on the check.

A system for controlling the operation’s cash generation, product usage, and inventory.

The amount of food in a serving as determined by the standardized recipe or the company standard.

A device that assists in the portioning of food items, including scoops, ladles, serving spoons, serving dishes, and portion scales.

A food item that is measured or weighed prior to going to the service line.

A report that details the number of items issued to the cook’s line, the number returned to inventory, and the number sold to customers.

Premade products that are nearly complete but lack finishing touches such as sauces and flavoring.

Value-added suggestions from servers to increase the number or type of items customers purchase, often called up-selling or add-on selling.

A process of managing customer preferences, seating capacity, and available staff.

The difference between gross and net weight (e.g., the weight of the plate that the food is served on).

A report that lists any item that had to be discarded and the reason why.