Term
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Definition
| Food and beverages purchased with various levels of preparation or value addition. Peeled vegetables, portion-cut meats, par-baked breads, and frozen desserts are common examples. |
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Term
| Hazard Analysis Critical Control Points (HACCP) |
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Definition
| A systematic risk management process that focuses on prevention rather than remediation. Potential hazards and identified and control are instituted to reduce or eliminate the risk of these hazards occurring. |
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Term
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Definition
| The rate at which your food and beverage purchases are consumed as prepared menu items sold to customers. A high inventory turnover rate is desirable and indicates that purchases are moved quickly in and out of your business. |
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Term
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Definition
| A study that quantifies the length of time it takes for menu item sales to offset investment in the asset used to produce the menu items. |
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