122
# 360 Review
A 5 Whys
À La Carte Accreditation Action Plan
Active Managerial Control (See also: AMC)
ADA (See also: Americans with Disabilities Act)
Advance Preparation
Adverse Event Advertising
Aerobic Bacteria Affinity Bias Agenda Air Gap
Americans with Disabilities Act (See also: ADA)
Anaerobic Bacteria Anti-Kickback Safe Harbor AP (See also: As Purchased) Approved Sources As Purchased (AP) Assembly-Serve Foodservice
GLOSSARY OF TERMS
A review where the emphasis is on how the employee contributes to the organization, peer review of the employee’s leadership skills, and work habits
A tool that helps understand the root cause of a problem. Pricing for each menu item listed separately
A public acknowledgement by a reputable agency that an organization meets these best practices, already established by a certifying agency
A process to accomplish specific goals and objectives
The act of incorporating procedures and/or actions used to prevent the risk of foodborne illness
A civil rights law that prevents discrimination against persons with disabilities when performing everyday tasks
Any tasks that can be completed prior to the time of recipe production such as thawing meats, chopping vegetables, or making sauces
Mild to severe unexpected or harmful reaction to a healthcare intervention
Marketing communication that aims to persuade potential customers to act, such as making a purchase or changing their attitude towards an idea.
Requires oxygen to survive—many micro organisms are aerobic The tendency to gravitate toward others who look, act, and think the same Planned objectives, outline, and timetable for a meeting
A gap that prevents backflow or cross-connections between the contents of the contaminated drain and the initial water supply
A civil rights law that prevents discrimination against persons with disabilities when performing everyday tasks
A pathogen such as Clostridium botulinum that can thrive in this low- oxygen environment—without air
A U .S . Department of Health and Human Services regulation to prevent a kickback or bribe for providing a service
The portion of the food in the raw state before any processing (trimming, cutting, cooking, etc.)
A source that is inspected based on federal, state, or local laws and has appropriate HACCP procedures in place
The portion of the food in the raw state before any processing (trimming, cutting, cooking, etc.)
The operational framework that streamlines the process of assembling and delivering food to customers with increased efficiency and accuracy
Foodservice Management—By Design
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142
