Jargon Glossary for Quick Serve Restaurant Management

Flashcard 1

Term: Operations
Definition: The day-to-day activities required to produce and deliver goods or services, ensuring efficiency and customer satisfaction.

Flashcard 2

Term: Ethics in Operations
Definition: Principles guiding fair, responsible, and transparent business practices, such as ethical sourcing, employee treatment, and environmental responsibility.

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Term: Quality Control
Definition: Processes and measures implemented to ensure products or services meet specific standards, minimizing errors and enhancing consistency.

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Term: Inventory Control
Definition: The process of managing stock levels to ensure sufficient supply while minimizing costs and reducing waste.

Flashcard 5

Term: Expense Control
Definition: Strategies to manage and reduce operational costs without compromising quality or customer experience.

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Term: Supply Chain Management
Definition: Coordination of resources, suppliers, and logistics to deliver products efficiently from production to customer.

Flashcard 7

Term: Customer Relationship Management (CRM)
Definition: Strategies and tools used to foster positive customer relationships, enhance loyalty, and support business growth.

Flashcard 8

Term: Safety Procedures
Definition: Guidelines and actions designed to protect employees and customers, minimize risks, and ensure a safe working environment.

Flashcard 9

Term: Sustainability
Definition: Business practices that reduce environmental impact, such as waste management and sourcing sustainable materials.

Flashcard 10

Term: Brand Promise
Definition: The commitment a company makes to its customers about the experience and value they can expect.

Flashcard 11

Term: Table Turns
Definition: The rate at which tables in a restaurant are cleared and made available for new customers, impacting customer flow and revenue.

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Term: Positive Customer Relations
Definition: Interactions that build trust and loyalty by addressing customer needs and ensuring satisfaction.

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Term: Service Standards
Definition: Established benchmarks for quality and efficiency that employees must meet to maintain a consistent customer experience.

Flashcard 14

Term: Emergency Situations
Definition: Unexpected events requiring immediate action to ensure safety, such as accidents, fires, or health emergencies.

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Term: Peak Demand
Definition: Periods of high customer activity requiring efficient management to maintain service standards.

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Term: Digital Assets
Definition: Online tools and platforms, such as websites and social media, used to enhance customer engagement and brand presence.

Flashcard 17

Term: Cross-Contamination
Definition: Transfer of harmful substances, such as allergens or bacteria, between foods, surfaces, or equipment, requiring strict prevention measures.

Flashcard 18

Term: Temperature Danger Zone (TDZ)
Definition: The temperature range (40°F to 140°F) where bacteria grow most rapidly in perishable foods, leading to contamination.

Flashcard 19

Term: First Aid
Definition: Immediate medical care given to individuals in the event of an injury or sudden illness until professional help is available.

Flashcard 20

Term: Hazard Analysis and Critical Control Point (HACCP)
Definition: A food safety management system that identifies and controls potential hazards in the production process.

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Term: Noncompliance
Definition: Failure to adhere to established laws, regulations, or company policies, which may result in penalties or risks to safety and reputation.

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Term: Routine Security Precautions
Definition: Standard practices implemented to protect company assets, customers, and employees, such as locking doors, monitoring surveillance, and verifying IDs.

Flashcard 23

Term: Information Privacy
Definition: Protecting personal and sensitive customer or company data from unauthorized access or breaches.

Flashcard 24

Term: Project Management
Definition: The process of planning, organizing, and executing tasks to achieve specific goals within a defined timeline and budget.

Flashcard 25

Term: Purchasing Process
Definition: Activities involved in acquiring goods and services, including selecting suppliers, placing orders, and managing deliveries.

Flashcard 26

Term: Ethical Purchasing
Definition: Buying goods and services in a manner that considers fair labor practices, sustainability, and supplier reliability.

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Term: Production
Definition: The process of creating goods or services, transforming resources into final products for customer consumption.

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Term: Health and Safety Regulations
Definition: Legal standards designed to ensure safe working conditions, including proper equipment use, sanitation, and emergency preparedness.

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Term: Accident Handling Procedures
Definition: Steps taken to address and report accidents in the workplace, ensuring safety and compliance with regulations.

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Term: Fire Prevention Strategies
Definition: Measures taken to reduce the risk of fires, such as maintaining fire extinguishers, training staff, and ensuring clear evacuation routes.

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Term: Quality Culture
Definition: A workplace environment focused on continuous improvement, high standards, and consistent delivery of quality products or services.

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Term: Waste Management
Definition: Practices to handle, dispose of, and recycle waste materials efficiently, reducing environmental impact and operational costs.

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Term: Customer Dynamics
Definition: Patterns of customer behavior and preferences that affect service delivery and business operations.

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Term: Customer Grievances
Definition: Complaints or concerns raised by customers regarding product or service quality, requiring resolution to maintain satisfaction.

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Term: Table Service
Definition: The process of serving food and beverages directly to customers at their tables, enhancing their dining experience.

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Term: Critical Control Points
Definition: Specific stages in food preparation or handling where measures can be taken to prevent or eliminate food safety hazards.

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Term: Hazardous Chemicals
Definition: Substances that pose a risk to health and safety, requiring proper labeling, storage, and handling in restaurants.

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Term: Evacuation Protocols
Definition: Established procedures for safely removing people from a facility during emergencies such as fires or natural disasters.

Flashcard 39

Term: Inventory Shrinkage
Definition: Loss of inventory due to theft, damage, or errors, which impacts profitability and requires monitoring.

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Term: Peak Demand Management
Definition: Strategies to handle high customer volumes efficiently, such as increasing staffing levels or using pre-prepared items to reduce wait times.

Flashcard 41

Term: Service Orientation
Definition: A business philosophy focused on prioritizing customer satisfaction and consistently meeting their needs.

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Term: Moment of Truth
Definition: Any interaction where a customer forms an impression of the business, such as during service delivery or issue resolution.

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Term: Guest Recovery
Definition: Efforts to resolve customer complaints or issues effectively, ensuring a positive experience and encouraging repeat business.

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Term: Brand Loyalty
Definition: The tendency of customers to consistently choose a specific brand over competitors due to trust and satisfaction.

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Term: Digital Customer Data
Definition: Information about customers, such as preferences and transaction history, stored electronically for analysis and personalization.

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Term: Food Contamination
Definition: The presence of harmful substances or microorganisms in food, posing health risks and requiring strict prevention measures.

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Term: Allergen Exposure
Definition: Contact with substances that cause allergic reactions, which must be minimized through proper food handling and communication.

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Term: Service Standards Maintenance
Definition: Consistently adhering to quality benchmarks during routine and peak operations to ensure customer satisfaction.

Flashcard 49

Term: Environmental Sustainability Issues
Definition: Challenges related to reducing the environmental impact of business activities, such as waste disposal and resource conservation.

Flashcard 50

Term: Food Loss Reduction Strategies
Definition: Methods to minimize wasted food, including portion control, improved inventory management, and repurposing ingredients.

Flashcard 51

Term: Personal Hygiene in Food Safety
Definition: Practices such as proper handwashing, clean attire, and maintaining personal health to prevent contamination in food establishments.

Flashcard 52

Term: Handwashing Technique
Definition: Proper steps for washing hands, including using soap and water for at least 20 seconds, to ensure cleanliness and reduce contamination risks.

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Term: Biohazard Incidents
Definition: Events involving biological substances, such as blood or foodborne pathogens, requiring immediate and safe response measures.

Flashcard 54

Term: Equipment Safety Requirements
Definition: Standards for maintaining and operating equipment to prevent malfunctions, accidents, and ensure workplace safety.

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Term: Customer Service Mindset
Definition: An approach that prioritizes understanding and addressing customer needs to enhance satisfaction and foster loyalty.

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Term: Wait Time Factors
Definition: Variables influencing how long customers wait for service, such as staffing levels, order complexity, and peak demand management.

Flashcard 57

Term: Cleaning vs. Sterilizing vs. Sanitizing
Definition:

Cleaning: Removing dirt and debris from surfaces.
Sterilizing: Eliminating all microorganisms.
Sanitizing: Reducing microorganisms to safe levels.

Flashcard 58

Term: Pest Control Strategies
Definition: Methods to prevent and eliminate pests, such as regular inspections, proper food storage, and sealing entry points.

Flashcard 59

Term: Sustainable Purchasing
Definition: Selecting products and services with minimal environmental impact, such as sourcing locally or using recyclable packaging.

Flashcard 60

Term: Food Waste Opportunities
Definition: Ways to minimize food waste, like donating surplus food, composting, or repurposing ingredients in creative recipes.