138 Q


QIS (See also: Quality Indicator Survey)


Quality Assurance


Quality Indicator Survey (QIS) Quality Indicators


Quality Measures Automated review of client data to help systemize the survey process


The organizational structure, processes, and procedures designed to ensure that the care practices are consistently applied and the facility meets or exceeds an expected standard of quality


Automated review of client data to help systemize the survey process


Standardized measures of healthcare quality based on proven evidence that provide insight into the quality of care provided. Quality indicators highlight areas for improvement


Provides a picture of the performance of a LTC facility that ensures an organization can provide quality products and services that meet the customer’s needs. Quality measures focus on clinical outcomes of satisfaction


Quality Standard Quaternary Ammonium


R Raw Food Cost


Raw Food Cost Meal Equivalent Value


Ready-Prepared Foodservice Ready-to-Eat (See also: RTE) Reasonable Accommodations Recruitment Request for Proposal (RFP) Restaurant style service Restrict Retail Meal Equivalent Value Retention


Return on Investment (See also: ROI)


Revenue


RFP (See also: Request for Proposal)


Foodservice Management—By Design


A facility’s definition of what constitutes qualify for an item or service A chemical used for cleaning agents, disinfectants, or sanitizers


The cost of all ingredients to make a recipe.


Raw food cost of a typical meal purchased in the cafeteria (entrée, 2 sides, and beverage) used to determine meal equivalents.


A foodservice system where food is prepared and stored and then reheated later, maybe in a different location, for service


Food items prepared and packaged for immediate consumption with need for further cooking


A change to the way a job is done or to the work environment that allows a person with a disability to perform the essential functions of the job


Process of locating potential applicants for a job opening


A written description of large dollar items that is then sent to a supplier to obtain a competitive bid


A menu of multiple options that does not change from day to day, sometimes along with a daily special


To limit an employee’s activities so there is no risk of transmitting foodborne illness (e.g., reassign the employee to a non-food related position)


Retail cost of a typical meal purchased in the cafeteria (entrée, 2 sides, and beverage) used to determine meal equivalents.


Employees remain with the company and are not likely to leave The amount of return on an investment relative to the investment’s cost.


Money generated from normal business operations


A written description of large dollar items that is then sent to a supplier to obtain a competitive bid


GLOSSARY OF TERMS


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