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FS Final-Terms
| Term | Definition |
|---|---|
| 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
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