140
Situational Interview Questions Questions designed to describe an event or situation Slacking
Social Security Act
SOP (See also: Standard Operating Procedure)
Spec (See also: Specification) Specification (See also: Spec) Spend Down Split Shift Staff Position Staffing Pattern Staggered Scheduling
Standard Operating Procedure (See also: SOP)
Standardized Recipe Statement Static Menu Style of service Subsidized Sustainability
T Table d’Hôte
Tableside service Tally Figures Taste Panel
TCS (See also: Time/ Temperature Control for Safety)
Temperature Logs
GLOSSARY OF TERMS
The process of moderating the temperature of frozen foods before preparation (such as in deep-fat frying).
A law signed in 1935 that guarantees payment of financial benefits to retired persons over age 65 who contribute to the program through payroll deductions
A step-by-step, written instruction for completing specific tasks accurately and consistently
A quality statement that lists what requirements must be met in order for a product to be acceptable . There are technical and brand specifications
A quality statement that lists what requirements must be met in order for a product to be acceptable . There are technical and brand specifications
The purposeful use of remaining funds in the budget to help ensure financial resources are fully used and that the operation remains viable.
Two short shifts separated by a period off within one day
Provides advisory or consulting support but is not in the chain of command The base schedule of positions needed each day
The practice of scheduling staff so they come in at various times instead of coming in at the same time
A step-by-step, written instruction for completing specific tasks accurately and consistently
A recipe that contains detailed specifications, and has been adapted and tested in an operation
A document that summarizes all invoices, credits, and payments for a given time period
Offers the same menu items daily
The specific method used to provide food to clients. Examples include a trayline or room service model.
Paid for, in part, from an external source. Development or operation without depleting natural or physical resources. Offers one price for the entire meal
Meal service to clients from a hot or cold cart present in the dining area The actual count of individual items needed for a meal service The evaluation or rating of items by a group of tasters
Food that is perishable and requires either a measure of time or temperature control to keep the food safe to eat and free from foodborne illness.
A documentation of temperatures for temperature-sensitive items like food and equipment in culinary service
Foodservice Management—By Design
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