GLOSSARY OF TERMS Coagulation


CoGS (See also: Cost of Goods Sold)


Collective Bargaining


Collective Bargaining Agreement


Commercial foodservice Commissary Foodservice Competitive Bidding Consensus Contamination Contingency Plan Continued Competence


Continuing Care Retirement Community (CCRC)


Control Point Convenience Foods Conventional Foodservice Cook-chill Corrective action


Cost of Goods Sold (See also: CoGS)


Cost-Benefit Analysis Coving


To cause transformation of a liquid into a soft, semisolid, or solid mass Direct costs obtained by an organization from selling its goods and services.


The relationship between the employer and the labor union, beginning with the negotiation of a contract and continuing through the life of the contract, with almost daily interpretation and administration of its provisions.


Union members negotiate with employers to produce a contract that generally sets wages, benefits, working conditions, and hours.


A foodservice operation where the primary focus is serving meals and the primary goal is making a profit. Examples include restaurants, catering businesses, and food trucks.


A commercial kitchen used for preparation, storage, or off-site production for various food businesses. Advantages include low overhead costs.


Asking multiple vendors to submit price quotes for products or equipment based on defined specifications


A general agreement within a group


The presence of biological, physical, or chemical substances in food that could cause harm.


Serves as a fallback strategy to manage unforeseen disruptions or incidents that may impact normal operations


Embraces a more comprehensive view that each individual is responsible for their own professional development and demonstrates application of knowledge and skill


A setting that offers different levels of care for aging adults, often including independent living, assisted living, and nursing home support.


Point in the flow of food where a hazard can be controlled


Foods that are ready-to-eat, portable, have a long shelf-life and are commercially prepared and sold for ease of consumption


A foodservice system where ingredients are assembled and food is produced on site, kept hot or cold, and served to customers


A process of food preparation that involves cooking food fully in advance, rapidly cooling for storage, then reheating at a later date for service.


An action taken by a manager to correct an employee performance problem; Established procedures that employees must follow to address a missed critical limit.


Direct costs obtained by an organization from selling its goods and services.


Compares the relative value of replacing a piece of equipment with the downtime and cost of repairing the old model.


Smooth angled transition between the wall and either the floor or ceiling reduces dirt and debris accumulation in an otherwise 90˚ angle where the wall meets the floor or ceiling


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Foodservice Management—By Design


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