GLOSSARY OF TERMS Risk Risk management
ROI (See also: Return on Investment)
Room service Roux
RTE (See also: Ready-to-Eat)
S S.M.A.R.T. Goals
Safety Data Sheet (See also: SDS)
Salary Grade Salary Range
Sanitary Sanitizers
Satellite foodservice Scaling
Scheduling Screening
SDS (See also: Safety Data Sheet)
Selective menu Self-Audit
Self-operated Sentinel Event
Sexual Harassment
Shellfish Identification Tags Single-Use Menu
Situations that provide for the possibility of an injury or accident.
The practice of creating procedures that decrease the likelihood of injury or harm to employees, clients, or the organization
The amount of return on an investment relative to the investment’s cost. Meals are selected from menus and served upon request
Is made from equal parts fat and flour and used to thicken sauces and gravies
Food items prepared and packaged for immediate consumption with need for further cooking
Specific, Measurable, Achievable, Relevant, Time-bound
A printed information sheet for each hazardous chemical or product used within the department, as required by OSHA.
The level of compensation for employees in a certain position, it also describes the internal wages a company assigns to a group of similar jobs
A span of numbers from low to high that represent the minimum and maximum wages employers can pay an employee
Free from harmful levels of pathogens.
Chemicals that control bacterial contamination of inert objects or articles, or equipment and utensils, and other cleaned food-contact surfaces
Food items are prepared in a central production center and then are transported to the final location.
Adjusting the yield of a recipe upward or downward to provide a desired number of servings
Assigning employees to specific workdays and hours
Process of comparing applicants on the basis of their skill level, knowledge and abilities, and choosing the most qualified for the job
A printed information sheet for each hazardous chemical or product used within the department, as required by OSHA.
A menu designed with multiple choices
A systematic internal “self” review of a process or procedure The foodservice department is managed directly by the organization.
Unexpected occurrences in healthcare that are unrelated to a person’s illness or condition that result in death or severe physical of psychological injury
Workplace conduct that is both sexual in nature and is unwelcome A certification that documents where and when shellfish were harvested Used only for one event
Foodservice Management—By Design
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