Author Question: The ____________ has been developed by the accounting firm of Laventhol and Horwath and accepted by ... (Read 80 times)

bucstennis@aim.com · **on:** Aug 10, 2018

The ____________ has been developed by the accounting firm of Laventhol and Horwath and accepted by the National Restaurant Association as a blueprint for categorizing revenues and costs and laying out a statement of income.

Fill in the blank(s) with correct word

Question 2

Explain place-distribution mix and product-service mix.

What will be an ideal response?

SomethingSomething · **Reply #1 on:** Aug 10, 2018

Answer to Question 1

Uniform System of Accounts for Restaurants

Answer to Question 2

The Mixes:
Place-Distribution Mix: the channels that connect the company and its various customers are referred to as distribution mix. Channels can either be direct or indirect. A direct channel of distribution means that the restaurant communicates directly with its customers. In indirect distribution there are one or more intermediaries between the restaurant and its customers. For example, a restaurant may decide to be listed in a discount book sold by high school students as a fundraising device. A restaurant may decide to become part of a package tour being promoted by a tour operator. The decision to accept credit cards also brings an intermediarythe credit card companybetween the restaurant and the customer.
Product-Service Mix: the product-service mix consist of the various products and services offered by the operation in an attempt to satisfy customer needs. It covers such things as the options on the menu, quality, reputation, image, the furnishings and dcor, the exterior structure and interior layout, and the various service features of the operation. It includes elements that the customer pays for either directly or indirectly. The price charged for the steak on the plate covers not only the meat itself but also the plate it is served on, the napkins used, background entertainment, and even the view from the table, the price of which is reflected in the cost of buying the facility and is passed on to customer in the price charged. Even the status of visiting a particular restaurant is something that is paid for in increased prices.