(Please
select a letter)
| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |
| A | |
| Attendance (Campus) / Customer Count (CS): | Average number of customers for day parts. This information is gathered through an access system or manual cashier counts. |
| B | |
| Batch Cooking: | Cooking to the customer flow in small batches to ensure quality (Temperature, Taste and Appearance). "Small batches" will be defined by the varying ideal holding times that may be between 8-14 minutes. |
| Business Plan: | Planning tool that identifies a unit's customer/client satisfaction goals, financial goals, and business development and employee development goals. |
| Buy List: | The Buy List is a recommended Sodexho product specification order guide. |
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| C | |
| CD | Compact Disc |
| Census (HC) | Patient days generally recorded at midnight. |
| Check average: | Calculates total sales divided by total transactions/customer counts. Refers to average amount spent by each customer. |
| Contribution: | The selling price of an item less the variable cost of the item (discount, food and paper). |
| CPM: | Culinary Planning Meeting is a meeting detailing preparation, production, and service information. |
| CS: | Corporate Services Division |
| Customer Food Preference Survey: | Data gathered and analyzed from surveys, comment cards, food committee meetings to formulate the top items most preferred by customers. Surveys are the preferred method of gathering. |
| Cycle Menu: | Repeating fixed menu for fixed period of time (e.g. 3-week menu cycle). |
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| D | |
| Display Cooking: | Production in front of the customer. |
| DM: | Division Manager |
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| F | |
| FIFO: | First In First Out is a method of stock rotation in which supplies with the earliest expiration date are stored in front of supplies with later dates, so the oldest supplies are used first. |
| Food Cost Percentage: | Calculates the total cost of food utilized divided by your total actual sales. |
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| G | |
| GM: | General Manager |
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| H | |
| HACCP: | Hazardous Analysis Critical Control Point: a system that helps you to 1) identify food and procedures most likely to cause foodborne outbreak; 2) develop procedures to reduce the risk of a foodborne illness; 3) monitor procedures to keep food safe; and 4) verify that the food served is constantly safe. |
| HC: | Healthcare Division |
| HE: | Campus Services Division, formerly called Higher Education. |
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| I | |
| Ingredients: | Items included in a recipe. |
| IOR | Inventory, Ordering and Receiving form that offers an organized format to record items and quantities on hand, designate items and quantities needed to establish items and quantities to order. |
| IPW | The Instill Purchasing Web or IPW is Sodeho's electronic purchasing system. |
| ISC | Information Systems Consultant |
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| K | |
| Key Result Indicators: | (KRIs) Key statistics that allow you to measure results. The following KRIs will be used: food cost %, customer counts, check average, sales per labor hour, transactions per labor hour. |
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| M | |
| MBWA: | Management By Walking Around |
| Meal Period: | Refers to the day's meal: breakfast, lunch, dinner or late night. |
| Menu Items: | Your menu items are all the dishes and items that structure your menu including but not limited to, appetizers, entrees, salads, soups, desserts, beverages, etc. |
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| O | |
| Owner of Production: | The Owner of Production is ultimately responsible for the delivery of menu items. This individual must be fully aware of all production-related activities and needs. |
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| P | |
| Pattern of Management: | Weekly schedule of major responsibilities that must be completed on a routine basis. A tool that challenges a manager to set a disciplined structure to a weekly work cycle. |
| Portion Factor: | The Portion Factor is the percentage of customers that will consume one portion of the menu item. The Portion Factor = Portions Used divided by Customer Count. |
| PR: | Planning Record (also known as Production Record) is a record that documents key production information and is the key documentation of production. |
| Pre-Prep and Pull Sheet: | A form that identifies the pull schedule quantities for menu ingredients or items requiring thawing or preparation (i.e. chopping) prior to production. |
| Pre-Service Meeting: | A meeting for manager / supervisor to discuss final pre-meal checks and get the team ready for service. |
| Product Mix: | The Product Mix refers to the type of items that make up your menu choices. |
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| S | |
| Sales per productive labor hour: | Total net sales divided by total productive labor hours (include management at 40 hours per week per person). |
| Service Planogram: | Organizational diagram for items to be served. |
| SKU: | Stock Keeping Units |
| SS: | School Services Division |
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| T | |
| Transactions per productive labor hour: | Total weekly transactions divided by number of productive labor hours. |
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| W | |
| Waste: | Leftover portions that are not going to be re-used during next day's or week's production. |
| WOR: | Weekly Operating Report |
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