Management of Food & Nutrition Programs and Services ACRONYMS
ACRONYMS Only
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christine101207
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| Term/Front | Definition/Back |
|---|---|
| 1 B E P |
Break Even Point (BEP)= Fixed Costs/ [1- (Variable Costs ÷ Sales)] BEP is when business has $0 net income Income (total revenue) = Expenses (fixed + variable costs) |
| 2 N L E A |
Nutrition Labeling and Education Act Provides FDA authority to require nutrition Labeling on most foods and all nutrient claims be consistent with agency regulations Low Calories- =<40 kcal / serving Low Cholesterol - =<20 mg / serving AND =<2g saturated fat / serving Low Saturated Fat- =<1g / serving Low Fat- =<3g / serving Very Low Sodium- =<35mg / serving Low Sodium- =<140 mg / serving Gluten-free- =<20 ppm OR <20 mg gluten/ kg |
| 3 E P |
Edible Portion of food, quantity/amount Yield % = Edible Portion (EP) ÷ As-Purchased Portion (AP) |
| 4 F L S A |
Fair Labor Standards Act Primary Federal Labor Law in US Governs: Minimum wage, overtime (>40hrs/wk usu 1.5x reg), child Labor, record keeping Under FLSA is Equal Pay Act which prohibits discrimination based on sex |
| 5 S W O T |
SWOT Analysis Strengths - high quality, variety, good prices, Weaknesses- lack of modern facilities , Opportunities - college dining providing catering services, and Threats - close proximity similar businesses |
| 6 F T E |
Full Time Equivalent 8 hr work day or 40 hr work week =Time worked by one Full time employee FTEs = total hrs ÷40 |
| 7 F A D E |
FADE Model is a 4 Step Quality Improvement Tool F - Focus - identify and define a problem or process to improve A - Analyze - collect and review data to understand the issue D - Develop - design and plan an improvement strategy E - Execute/ Evaluate - implement the plan and evaluate its effectiveness |
| 8 O S H A |
Occupational Safety and Health Act Administered under US Department of Labor Mandates a safe and healthy work environment Chemical hazards must be disclosed to and communicated with employees Chemicals must be labeled and an inventory kept A Material Safety Data Sheet (MSDS) is required for each chemical Employees must be made aware of any potentially infectious materials they may be exposed to |
| 9 A D A |
The Americans with Disabilities Act Protects the rights of those with disabilities to have access to employment transportation , public accommodation ,and communications |
| 10 A B C |
Inventory classification method Based on value of product A- high value, closely monitored. (e.g. tenderloin, seafood) B- moderate value C- low value, less frequent monitoring |
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