Meal Equivalent Meals per Labor Hour Medicaid Medicare
Medication Administration Record (See also: MAR)
Medium Chain Triglycerides (See also: Medium-Chain Fatty Acids)
Medium-Chain Fatty Acids (See also: Medium Chain Triglycerides)
Meeting Minutes Menu
Menu Cycle
Minimum Data Set (See also: MDS)
Minutes Per Meal Mise en Place Mitigation strategies
The process of setting objectives through participative goal setting by management and employee
A type of packaging that extends the life of the product by maintaining a reduced oxygen environment
A documentation system that tracks each dose of medications or supplements given to a client in a healthcare setting
The activity or business of promoting and selling products or services, including market research and advertising.
The best-known theory of human motivation
The process of setting objectives through participative goal setting by management and employee
A standardized record of client screening and assessment required for Medicare clients
A calculated estimate of the number of meals prepared and served, used to communicate the volume of work being done.
A productivity standard that is a calculation of the total meals served divided by the total number of department labor hours
A federal and state funded program that provides health insurance to children, pregnant women, people with disabilities, and older and low- income adults
A federal government health insurance program for people ages 65 and over, and younger people with certain illnesses or disabilities
A documentation system that tracks each dose of medications or supplements given to a client in a healthcare setting
A source of energy with between 6 and 12 carbon atoms in length that help regulate glucose and lipid metabolism. These fatty acids are easier to digest than longer-chain fatty acids
A source of energy with between 6 and 12 carbon atoms in length that help regulate glucose and lipid metabolism. These fatty acids are easier to digest than longer-chain fatty acids
A summary of what was discussed and decided during a meeting The specific list of food items being served to clients. The number of days over which a menu is used
A standardized record of client screening and assessment required for Medicare clients
A productivity standard that is a calculation of the total department labor minutes divided by the total number of meals served
A French culinary term meaning “everything in its place,” refers to the practice of preparing and organizing all ingredients and tools needed for cooking before beginning the actual cooking process
A plan or action to reduce or eliminate the risk generated by a hazard Foodservice Management—By Design