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FS Final-Terms

critical incident appraisal method records are kept of both positive and negative occurrences/behaviors for each employee to be used for performance evaluation purposes
BARS (a) behaviorally anchored rating scale
BARS (d) performance evaluation scales that contain specific behaviors identified for each performance level for each job category
MBO (a) management by objectives
MBO (d) an approach to performance evaluation requiring the setting of measurable performance goals that are mutually agreed upon by the employee and the immediate supervisor
performance improvement the continuous study and adaptation of a foodservice organization's functions and processes to increase the probability of achieving the desired outcomes and to better meet the needs of customers, patients, and other users of the services
productivity a measure or level of output of goods produced or services rendered in relation to the input in terms of resources used
QWL (a) quality of work life
QWL (d) an approach to management that takes into consideration the quality of human experiences in the workplace
TQM (a) total quality management
TQM (d) a management process and set of disciplines that are coordinated to ensure that the company consistently meets or exceeds quality standards as set by customers and other stakeholders
Japanese-style management or Theory Z theory of management in which workers are seen as the key to increased productivity
quality assurance the process of checking for adherence to quality standards or specifications after the product has been produced
PDCA cycle a continuous quality improvement model consisting of a logical sequence of four repetitive steps-- Plan, Do, Check, Act
Six Sigma a highly disciplined approach to performance improvement that helps organizations focus on developing and delivering near-perfect products and services
Lean manufacturing a compilation of world-class practices with the goal of using the correct concept/tool/technique to improve quality, cost, and delivery in a waste-free environment
lean six sigma a performance improvement program in which the focus on reducing waste has been added to the original Six Sigma concept
KRA (a) Key result areas
KPI (a) key performance indicators
KRA/KPI quantifiable and measurable quality standards
Cause-and-effect diagram/Fish diagram used to focus on the different causes of a problem that allows for grouping and organizing efforts to improve a process
Pareto Chart bar charts in which the strategy is to work on the tallest bar or problem that occurs most frequently
marketing an organizational function and a set of processes for creating, communicating, and delivering value to customers and for managing customer relationships in ways that benefit the organization and its stakeholders
promotion specific and well-planned events to attract customers and influence perceptions or buying behaviors
target market the group of potential customers or (existing) customers with the authority and ability to purchase or take advantage of a particular product or service that satisfies their shared demand
consumer individuals that purchase for personal use
industrial businesses, government agencies, or other institutions that buy products to use in operations or in making products
market segmentation divides the total market into groups with similar characteristics or interests (income, gender, culture, behavior patterns, opinions)
market research a systematic approach to determine wants and needs
goals broad statements of what is the desired outcome
objectives specific measurables
market skimming uses relatively high initial price to produce higher profits; goal is to "skim" a small part of the total potential market
market penetration shoots for the lowest possible price to acquire a larger, and hopefully loyal, market share; set prices at a price level where you can net the largest group of customers
merchandising a term of many varied and not generally adopted meanings. It can: relate to the promotional activities of manufacturers that bring about in-store displays OR identify the product and product line decisions of retailers
branding a name, term, design, symbol, or any other feature that identifies one seller's good or service as distinct from those of other sellers
branding (foodservice) the use of a nationally known labeled product for sale in a current foodservice or the inclusion of an entire franchise
manufacturer's/item branding purchased because it is recognized and valued by a specific target market, Ex. Jif
in-house/signature branding develop their own brand for their own foodservice
franchise branding buy a franchise and put it into an organization
co-branding have more than one type of branding
cannibalism offering a different brand that cuts sales of your own brand
quality improvement (healthcare) an approach to the continuous study and improvement of the processes of providing health care services to meed the neds of patients and others
performance what are we doing and how well is it being done?
quality control checking a standard to ensure that it's being met
two-tier approach customer and business centered
quality assurance the process of evaluating the degree of compliance with standards
informatics electronic collection and movement of data
TQM total quality management; more specific and concerned with meeting standards
CQI continuous quality improvement
aspect a particular feature or component of a matter
function an activity proper to a person or institution
process a series of stages in the manufacture of something
treatment a process or manner of behaving toward a person
service the act of helping or doing work for another, the act or process or serving food, OR interactions
indicator a thing that expresses an aspect in measurable terms
threshold the level, pattern, or trend in data for each indicator that would trigger intensive evaluation
research a systematic investigation, including research development, testing and evaluation, designed to develop or contribute to generalizable knowledge
evidence-based practice a problem-solving approach to clinical decision-making within an organization that integrates the best available scientific evidence with the best available experiential evidence
benchmarking used to identify performance improvement opportunities, recognize trends, assists with the budget cycle, and provide an efficiency comparison with other practices
FOCUS-PDCA a standardized approach that takes an improvement from development through testing to sustainment; a process improvement framework to guide planning and implementation of change ideas
Baseline measurements in total quality management, data against which progress toward goals may be assessed
sociotechnical systems a program to improve work processes that beings with an analysis of the existing flow diagram focusing on improvements in technical systems
SPC (a) statistical process control
SPC (d) a program to improve work processes that uses statistics to establish control limits for a process
JIT (a) just-in-time
JIT (d) a production/inventory management system that establishes a system of producing and supplying products at the right time, in the right amount, with neither defects or waste, and links suppliers and customers to minimize total inventory-related costs
ISO 9000 a series of five international standards that describes elements of an effective quality system
productivity ratio outputs divided by inputs
Created by: Jean-O