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A cover means one customer paying for one meal. For example, a table for four diners can provide 4 covers, but if the table is used for two sittings, that becomes 8 covers.
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Polansky and McCool propose a capture ratio, given by the ratio of "Meal Period Covers Served" divided by the "Number of
Persons Available to Eat that Meal".
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This is another statistic which can be used to calculate the allocation of staff, based on the number of predicted covers required.
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This is the average spent per individual customer, which can be calculated separately for each member of the serving staff.
26:. It can refer to a meal, or a customer for whom the meal is served. It is used for the purpose of business forecasting.
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Cover per
Occupied Room (CPOR) is one statistic which can be used in forecasting.
115:"Effecting Cost Control Through Integrated Food and Beverage Forecasting"
97:
https://restaurant.eatapp.co/blog/the-a-to-z-guide-to-restaurant-lingo
113:
Polansky, David; McCool, Audrey C. (September 1991).
148:"21 Restaurant Metrics and How to Calculate Them"
122:The Journal of Hospitality Financial Management
16:Unit of measurement in the hospitality industry
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71:"What Is a Cover at a Restaurant?"
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22:is a unit of measurement in the
134:10.1080/10913211.1991.10653622
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30:Definition
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118:(PDF)
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159:2020
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