American Dietetic Association – An association for registered dieticians and professionals trained in nutritional sciences; www.eatright.org

American Society of Heating, Refrigeration, and Air Conditioning Engineers – www.ashrae.org

ASID is The American Society of Interior Designers, whose mission is to advance the interior design profession and, in the process, to demonstrate and celebrate the power of design to positively change people’s lives. Its more than 38,000 members engage in a variety of professional programs and activities through a network of 48 chapters throughout the United States and Canada.

American Society of Mechanical Engineers – Professional organization for engineers focused on technical, educational, and research issues. ASME sets and publishes internationally recognized industrial and manufacturing codes and standards; www.asme.org

Now ASTM International, was known as American Society for Testing and Materials. Voluntary standards development organization for materials, products, systems, and services; www.astm.org

Business & Industry – A market segment comprised of office or factory feeders. Includes cafeterias, executive dining rooms, corporate catering and/or plant vending operations.

A line of adjacent cooking equipment.

British Thermal Unit: One BTU of heat will raise on pound of water one degree Fahrenheit.

Equipment supported by in-wall carriers, with no legs.

CFA stands for Chartered Financial Analyst and is a designation awarded by the CFA Institute to experienced financial analysts who pass examinations in economics, financial accounting, portfolio management, quantitative analysis, security analysis, and ethics.

Certified Food Service Professional. CFSP stands for Certified Foodservice Professional, which is a designation offered by NAFEM (the North American Food Equipment Manufacturers). CFSP designees have achieved a high level of distinction in the foodservice industry and are required to successfully complete a written examination along with documented evidence of foodservice activities (e.g. publishing industry-related articles).

CID stand for Certified Interior Designer. Each state maintains its own set of criteria for awarding the CID designation. To become a certified interior designer in the Commonwealth of Virginia, the applicant must 1.) Hold a four-year degree interior design degree from an institution accredited by The Council for Interior Design Accreditation 2.) Have two years of monitored experience 3.) Have passed the examination for certification as an interior designer administered by the National Council for Interior Design Qualification (NCIDQ)

Transfer of heat from molecule to molecule by direct contact. (e.g., food cooked on a hot pan)

The transfer of heat through a fluid (liquid or gas) caused by molecular motion. (e.g., food baked by hot air blowing over it)

Foodservice Consultants Society International – Professional organization for foodservice design and management consultants; www.fcsi.org. FCSI is The Foodservice Consultants Society International, whose mission is to promote professionalism in foodservice and hospitality consulting while returning maximum benefits to all members. This organization has over 1,000 members in 35 countries. Members are dedicated foodservice consulting professionals who believe in continuing education and the importance of upholding the FCSI Code of Conduct.

Food and Drug Administration – Federal agency that write the food code used by state health departments to develop regulations for foodservice health inspections.

Gallons Per Minute

A general term indicating the use of strategies to make living and working spaces more environmentally friendly. In regard to foodservice, green designs incorporate the use of energy-efficient equipment, encourage reduced water consumption and waste-water production, and reduce waste by such methods as composting of food waste. See LEED and U.S. Green Building Council.

Hazard Analysis & Critical Control Points. HACCP is a system that uses a combination of proper foodhandling techniques, monitoring procedures and record keeping to help ensure that the food you serve is safe. In the early 1970's, Pillsbury developed the HACCP system to control and monitor the risks of food products produced for the United States space program.

An induction-cooker element is a powerful, high-frequency electromagnet. When magnetic material, such as a cast-iron skillet is placed in the magnetic field that the element is generating, the field transfers or induces energy into that metal. That transferred energy causes the metal (the cooking vessel) to become hot. Induction cooking is more efficient than conduction or convection cooking.

Leadership in Energy and Environmental Design. LEED is an internationally recognized green building certification system through the U.S. Green Building Council, providing third-party verification that a building or community was designed and built using strategies aimed at improving performance across all the metrics that matter most: energy savings, water efficiency, CO2 emissions reduction, improved indoor environmental quality, and stewardship of resources and sensitivity to their impacts.

LEED Professional Credentials and Exams are administered by the Green Building Certification Institute. The credentials, such as LEED Green Associate, demonstrate current knowledge of green building technologies, best practices, and the rapidly evolving LEED Rating Systems.

National Restaurant Association

National Sanitation Foundation (now NSF International): A not-for-profit, non-governmental that tests and certifies products, including foodservice equipment. The registered NSF Certification Mark on a food equipment product confirms that NSF has assessed – and certified – its conformity with the relevant NSF/ANSI standard. As part of the certification process, the production facility is audited annually.

The National Restaurant Association Educational Foundation promotes a course in proper food handling called ServSafe®. Part of that course is devoted to learning how to create an effective HACCP Plan.

The Washington, D.C.-based U.S. Green Building Council (USGBC) is a 501 c3 non-profit organization committed to a prosperous and sustainable future for our nation through cost-efficient and energy-saving green buildings.

Underwriters Laboratories: An independent testing and certification agency that tests equipment and components for electric safety, gas equipment safety, and sanitation.