Food Service Survey

Term Term Definition Options Unit of Measure
Breakfast The first meal of the day, usually eaten in the morning. View N/A
Carry-out Meals prepared within the premises, to be consumed at some other location. Meal is delivered, picked up, or handed over a drive-thru window. View N/A
Catered Party-sized meals are prepared within the premises to be served and consumed View N/A
Coffee Snack A beverage, portion of food, or light meal, between larger meals, including hot or cold beverages, such as coffee, tea, smoothie, etc. View N/A
Conveyor broiler Conveyer/chain broilers apply heat to both the top and bottom of the food as it travels through the appliance on a belt, including conveyor toasters. View N/A
Dessert The sweet course eaten at the end of a meal or in between meals. View N/A
Dine-in Meals prepared within the premises, to be consumed within the establishment or common seating area. View N/A
Dinner The main meal of the day, typically more formal and in the evening. View N/A
Drive through window Openings in the building envelope of the premises for customers to order, pay, and/or receive a good or service without parking or exiting their car. View N/A
Food service fast Fast food service premises including pizza delivery and take-out shops, take-out eating places, fast-food restaurants, and takeout sandwich shops. View N/A
Food service full Food service premises which include full waiter/waitress service including diner, family restaurant, fine dining, pizza parlor, pizzeria, dinner theater, and steakhouse. The order is taken while the patron is seated. Patrons pay after they consume their selections. View N/A
Food service institutional An establishment other than full-service or limited-service that serves food, either to the general public or to a select group of individuals. Includes hospitals, school cafeterias, and military kitchens. View N/A
Food service limited Establishments typically without waiter/waitress service in which patrons generally order or select items and pay before consuming. Food and drink may be consumed on premises, taken out, or delivered. Examples are: coffee shop, cafe, deli, bakery, bar, and pub. View N/A
Hot top range Hot top ranges, or French top ranges, consist of burners or elements that apply heat indirectly through a ceramic, glass, or metal cover to pots and pans from below. View N/A
Lunch A meal eaten in the middle of the day, typically one that is lighter or less formal than an evening meal. View N/A
Open burner range Open burner ranges consist of burners or elements that apply heat directly to pots and pans from below View N/A
Open case An open case, or reach-in, refrigeration unit allows foodservice staff or customers to store or retrieve products but cannot enter and then close the door. View N/A
Overfired broiler Overfired broilers cook food on a grid placed under a heat source. View N/A
Salamander broiler Salamander broiler, or cheesemelter, is a type of overfired broiler intended for a limited set of tasks, including browning food or melting cheese. View N/A
Steam kettle Steam kettles are a self-contained version of a stockpot used to simmer or boil liquids for cooking. View N/A
Underfired broiler Underfired broilers, also called charbroilers, cook food on a grid placed over a heat source. View N/A
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