Welcome to Cooks Corner and welcome to the line.
This is a dedicated community built for those who thrive in the culinary world. Whether you are a professional chef leading a high volume kitchen, an experienced line cook managing a station under pressure, or a passionate home cook executing restaurant quality dishes with precision, you belong here.
Our goal is to exchange practical insights on kitchen operations, share proven efficiency strategies, discuss professional gear, and connect through the shared experiences that shape our industry. This is a space for authentic and constructive dialogue centered on the realities of the culinary trade. We ask that you maintain professional integrity and leave individual egos aside so we can collaborate, share knowledge, and elevate the craft together. We value honest and straightforward insights and practical advice derived from real kitchen experience. To respect everyone’s time, please ensure all discussions provide value to the community, as irrelevant or promotional content will be removed. Please explore the categories below, complete your profile, and introduce yourself in your first post.
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KNOW YOUR ABBREVIATIONS
Restaurant
KNOW YOUR ABBREVIATIONS
YOUR GUIDE TO SUCCESS IN A CORPORATE HOTEL KITCHEN
Stepping into a corporate hotel kitchen is more than a job - it's a chance to grow, learn and lead.
It's where your passion meets purpose, your talent meets standards, and your potential meets opportunity.
Embrace the journey. Master the details. Make an impact.
Every standard you uphold, every guest you delight, brings you closer to the leader you are meant to become.
Learn. Grow. Lead. Leave a legacy.
CULINARY & KITCHEN OPERATIONS
•ABBREVIATION - MEANING
SOP - Standard Operating Procedure
HACCP - Hazard Analysis Critical Control Point
FIFO - First In First Out
BOH - Back of House
FOH - Front of House
EHC - Environmental Health Check
LQA - Leading Quality Assurance
COS - Cost of Sales
FC% - Food Cost Percentage
COGS - Cost of Goods Sold
PLU - Price Look-Up
OOS - Out of Stock
MIS - Management Information System
QA - Quality Assurance
PAR - Minimum stock level (PAR)
OS&E - Operating Supplies & Equipment (Consumables, smallwares, cleaning supplies, amenities, etc.)
FF&E - Furniture, Fixtures & Equipment (Movable items not permanently attached to the building)
FINANCE & COST CONTROL
•ABBREVIATION - MEANING
GOP - Gross Operating Profit
GOP = Total Revenue - Total Operating Costs
GOP Margin = (GOP / Total Revenue) x 100
P&L - Profit & Loss
CAPEX - Capital Expenditure
OPEX - Operational Expenditure
ROI - Return on Investment
RevPAR - Revenue Per Available Room = Total Room Revenue / Total Available Rooms or RevPAR = ADR x Occupancy Rate
ADR - Average Daily Rate
RGI - Revenue Generation Index RGI = Your RevPAR + Your Competitors' RevPAR
PPP - Profit Protection Plan
Budget vs Actual - Comparison of spend/performance
Forecast - Revenue/spend prediction
MBR - Monthly Business Revenue
EBITDA - Earnings Before Interest, Taxes, Depreciation & Amortization
HOTEL & BRAND OPERATIONS
•ABBREVIATION - MEANING
GM - General Manager
HOD - Head of Department
EXCOM - Executive Committee
MOD - Manager on Duty
DOSM - Director of Sales & Marketing
F&B - Food & Beverage
HR - Human Resources
P&C - People & Culture
CGM - Country General Manager
PMS - Property Management System
POS - Point of Sale
POMEC - Purchase, Operations, Maintenance, Engineering & Construction (Key functions ensuring smooth hotel operations and facility management)
GUEST EXPERIENCE & BRAND STANDARDS
•ABBREVIATION - MEANING
GSS - Guest Satisfaction Survey Score
ACDC - Accor Customer Digital Card (Digital guest preference & recognition tool used to personalize guest experience)
VIP - Very Important Person
VVIP - Very Very Important Person
EES - Employee Engagement Survey (Measures employee satisfaction, engagement & workplace culture)
DHS - Distribution Health Score (Measures hotel performance across key distribution channels)
RPS - Reputation Points Score (Measures online reputation performance)
CULINARY LEADERSHIP TERMS
•ABBREVIATION - MEANING
CDP - Chef de Partie
DCDP - Demi Chef de Partie
Commis - Junior cook
EC - Executive Chef
ESC - Executive Sous Chef
JD - Job Description
KPI - Key Performance Indicator
STIP - Short Term Incentive Plan (Performance based rewards over a short period)
Briefing - Pre-service meeting
Action Plan - Corrective strategy
SUSTAINABILITY & MODERN HOSPITALITY
•ABBREVIATION - MEANING
ESG - Environmental Social Governance
CSR - Corporate Social Responsibility
Foodsteps - Carbon tracking platform
Waste Log - Food waste tracking
WHY IT MATTERS
These abbreviations are more than words - they are the tools that help us deliver exceptional guest experiences, drive results, and grow together.
TIPS FOR A SMOOTH TRANSITION
Learn the language
Know the terms, understand the bigger picture.
Ask & Clarify
Never hesitate to ask. Curiosity shows you care.
Follow the Standards
Consistency builds trust and brand value.
Focus on Numbers
What gets measured, gets improved.
Own the Experience