There are ________ accounting periods per fiscal year in a typical restaurant.

In order to represent all of their members, dmos use a _________ process.

Keeping morale high and managing conflict is part of the ________ function.

Beer is a brewed and fermented beverage made from ________ and flavored with ________.

Cabernet sauvignon and pinot noir are types of ________ wine.

An acceptable profit margin for food in a hotel is _____ percent.

Service environment is the physical location and its characteristics within which the organization provides service to guests; same as service setting and servicescape.

The actual person-to-person interaction or series of interactions between the customer and the persons delivering the service is known as _______ .

Service delivery system involved in delivering the service to the customer.

Service is an action or performed task that takes place by ________ between the customer or guest and representatives of the service organization.

Any key or crucial moment or period during a service encounter, a make-or-break moment is known as ________ .