| A | B |
|---|
| meal manager | Someone who uses resources to reach goals related to preparing and serving food. |
| menu | A list of the foods to be served at a meal. |
| course | A part of a meal made up of all the foods served at one time. |
| convenience foods | Food product that has had some amount of service added to it. |
| budget | A plan for managing income and expenses. |
| income | money received. |
| fixed expense | A regular recurring cost in a set amount, such as rent, mortgage, or installment loan payments. |
| flexible expense | A regularly recurring cost that varies in amount, such as food, clothing, or utilitity bills. |
| taste buds | Flavor sensors covering the surface of the tongue. |
| finished food | Convenience food that is ready for eating either immediately or after heating or thawing. |
| semiprepared food | Convenience food that still needs to have some service performed. |
| work simplification | Act of performing tasks in the simplest way possible in order to conserve both time and energy. |
| preparation | Any step done in advance to save time when getting a meal ready. |
| conservation | The planned use of a resource to avoid waste. |
| recycling | Processing a material so it can be used again. |
