What does the term 'cover' refer to in food and beverage management?

In food and beverage management, the term 'cover' specifically refers to one meal served to a guest. This term is crucial for managing and analyzing restaurant operations, as it helps in understanding the number of meals provided during a specific time frame. By tracking covers, managers can assess the performance of their establishment in terms of sales and service efficiency.

Understanding 'cover' is essential for calculating metrics such as average check per cover, which provides insights into revenue generation per meal served. This facilitates better inventory management, staffing decisions, and pricing strategies, leading to improved overall operational efficiency.

The other choices do not accurately convey the meaning of 'cover' within this context. For instance, total number of employees relates to staffing, restaurant capacity pertains to how many guests can be seated, and cost of goods sold focuses on the financial aspect of inventory rather than individual guest interactions.