GLOSSARY OF TERMS M


Management By Objectives (MBO)


MAP (See also: Modified Atmosphere Packaging)


MAR (See also: Medication Administration Record)


Marketing Maslow's Hierarchy of Needs


MBO (See also: Management By Objectives)


MDS (See also: Minimum Data Set)


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


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