ACF CEC key terms

The advance preparation and organized arrangement of ingredients, tools, and equipment at a workstation so service can proceed efficiently. It includes pre-cutting, pre-measuring, and stocking so cooks work from a ready state.

A written formula that specifies exact ingredients, quantities, yields, portion sizes, and procedures so a dish turns out the same every time. It supports consistent quality, training, costing, and nutrition analysis.

The process of calculating the total ingredient cost of a recipe and dividing by the number of portions to find cost per serving. It requires current prices and accurate yields and underpins menu pricing decisions.

The edible portion of a food after trimming, cooking, or processing, expressed as a percentage of its as-purchased weight. It is used to convert between as-purchased and edible-portion quantities in purchasing and costing.

The true cost of the usable part of an ingredient after trim and waste are accounted for. It is calculated by dividing the as-purchased price by the yield percentage, giving a more accurate basis for pricing.

The total food cost of all components served in one menu item, including garnish and accompaniments. It is the figure used with a target food cost percentage to set a menu price.

The ratio of food cost to food sales over a period, calculated as cost of food sold divided by food revenue. Operators compare it against a target to judge purchasing, pricing, and waste control.

The amount a menu item's selling price exceeds its variable (food) cost, which contributes toward covering fixed costs and profit. Items with higher contribution margins are often promoted to improve overall profitability.

A technique that classifies menu items by popularity and profitability (stars, plowhorses, puzzles, dogs) to guide pricing, placement, and menu changes. It uses sales mix data and contribution margin to improve the menu's overall performance.

The proportion of total sales represented by each menu item or category. Tracking it shows which items guests actually order and is essential input for menu engineering, forecasting, and production planning.

The cost of food and beverage inventory consumed during a period, typically beginning inventory plus purchases minus ending inventory. It is the numerator in food cost percentage calculations.

The number of times inventory is used and replaced over a period, calculated as cost of goods used divided by average inventory value. It indicates how efficiently stock is managed and helps spot overbuying or spoilage risk.

The target quantity of an item that should be on hand to meet expected demand between deliveries, acting as a reorder trigger. It balances protection against running out with the cost of excess stock.

A written description of the exact quality, grade, size, packaging, and other requirements a supplier must meet for a product. It ensures consistency and provides a basis for comparing bids and resolving disputes.

Estimating future sales, covers, or production needs using historical data, reservations, events, and trends. Accurate forecasts drive purchasing, staffing schedules, and production plans.

The sales volume at which total revenue equals total costs, yielding neither profit nor loss. It is calculated from fixed costs divided by contribution margin and is used to evaluate pricing and cost decisions.

An expense that stays roughly the same regardless of sales volume in the short term, such as rent or salaried management. Distinguishing fixed from variable costs is essential for break-even and pricing analysis.

An expense that rises and falls with sales or production volume, such as food ingredients and hourly labor. Variable costs are managed through portion control, scheduling, and purchasing discipline.

Total labor expense divided by total revenue over a period, expressed as a percentage. It is monitored against targets and managed through scheduling, productivity standards, and sales forecasting.

A financial report summarizing revenue, cost of goods sold, labor, operating expenses, and profit over a period. Operators read it to compare actual results against budget and identify areas needing correction.

The combined cost of food and beverage plus labor, often expressed as a percentage of sales. Because these are the largest controllable expenses, prime cost is a primary indicator of operational efficiency.

A financial plan that sets expected revenue and expense targets for a future period. Managers compare actual performance to the budget to control costs and make corrective decisions.

The difference between a planned or standard figure and the actual result, such as budgeted versus actual labor cost. Analyzing variances helps managers find the cause of overspending or shortfalls.

A preventive food safety system that identifies biological, chemical, and physical hazards, sets critical control points, and establishes monitoring, corrective actions, and recordkeeping. It focuses control efforts on the steps most likely to cause illness.

A step in a food production process where a control measure can prevent, eliminate, or reduce a significant hazard to an acceptable level. Examples include cooking to a required internal temperature or rapid chilling.

The range of roughly 41°F to 135°F (5°C to 57°C) in which bacteria multiply most rapidly. Food should be kept out of this range or limited to short holding times to reduce illness risk.

A method of cooling cooked food quickly: from 135°F to 70°F within two hours, then to 41°F or below within a further four hours. Rapid cooling limits bacterial growth in the danger zone.

The transfer of harmful microorganisms or allergens from one food, surface, or utensil to another. It is prevented by separating raw and ready-to-eat foods, cleaning and sanitizing, and handwashing.

Reducing microorganisms on cleaned food-contact surfaces to safe levels using heat or an approved chemical solution at the proper concentration and contact time. Cleaning removes soil first; sanitizing follows it.

A written record of the temperatures and times of food during receiving, storage, cooking, holding, and cooling. It provides HACCP verification evidence and helps staff catch deviations before food is served.

A substance, most commonly certain proteins in foods, that triggers an immune reaction in sensitive people. Operations must identify major allergens, prevent cross-contact, and train staff to answer guest questions accurately.

Standardizing the amount of each item served using measured tools and specified recipes. It controls food cost, ensures nutritional consistency, and supports accurate recipe costing and inventory use.

The amount of beneficial nutrients a food provides relative to its calories. Dietitians use it to evaluate whether menu items deliver vitamins, minerals, fiber, and protein without excessive energy.

A written, step-by-step instruction for performing a routine task consistently and safely. SOPs support training, quality control, and food safety compliance across shifts and staff.

The structured process of integrating a new employee into the organization, covering orientation, required training, policies, and role expectations. Effective onboarding improves retention, safety compliance, and time to productivity.

A periodic, structured review of an employee's work against defined expectations, often including goal setting and development planning. It should be documented, specific, and tied to observable behavior and results.

A stepwise approach to correcting behavior, typically moving from verbal coaching to written warning, final warning, and termination. Each step documents the issue, expectations, and consequences so actions are fair and defensible.

A benchmark for output per unit of labor, such as covers served per labor hour or sales per labor hour. Managers use it to schedule staffing to demand and to evaluate labor efficiency.

The sequence and movement of work, people, and products through a kitchen or service area. Good workflow design reduces steps, collisions, and delays, improving speed and safety during service.