The everyday words of teams spread across several locations — restaurants, hotels, logistics, healthcare — defined simply. 48 definitions, short, sourced, and kept up to date.
The CSE (comité social et économique, France’s Social and Economic Committee) is the single employee-representation body, mandatory in companies with at least 11 employees. It merged the former staff delegates, works council, and CHSCT.
The CSSCT (commission santé, sécurité et conditions de travail, France’s Health, Safety and Working Conditions Commission) is a commission stemming from the CSE, responsible for matters of health, safety, and working conditions, to which the committee may delegate part of its powers in this area.
The DUERP (document unique d’évaluation des risques professionnels, France’s single occupational risk assessment document) is the mandatory document that lists and ranks every risk to employees’ health and safety in a company, so that prevention measures can be defined.
Employee data confidentiality is the set of obligations that govern how an employer collects, accesses, and retains employees’ personal information, at the crossroads of the GDPR and the French Labor Code.
The food safety management plan (in French, plan de maîtrise sanitaire, or PMS) is the document that gathers all the measures an establishment takes to ensure the safety and wholesomeness of food with respect to biological, chemical, and physical hazards.
Food traceability is the ability to track a food product through every stage of production, processing, and distribution, so as to identify its origin and, in the event of an alert, carry out a targeted withdrawal or recall.
The GDPR (General Data Protection Regulation; in French, RGPD) is European Regulation (EU) 2016/679, which governs the collection and processing of personal data. In force since May 25, 2018, it is enforced in France by the CNIL.
The HACCP method (Hazard Analysis Critical Control Point) is an approach for analyzing and controlling food-safety hazards that applies to any business handling food products. It is built on 7 principles and 12 steps.
The “Hygiene Package” is the set of European regulations that came into force on January 1, 2006 and harmonize food-safety rules for every actor in the food chain, “from farm to fork.”
Mandatory workplace postings are the information an employer must make available to employees at the workplace: working hours, contact details for the labor inspectorate and the occupational health service, safety instructions, the single risk assessment document, and gender equality.
The right to disconnect is an employee’s right not to be connected to work-related digital tools (email, messaging, notifications) outside working hours, in order to protect rest time and personal life.
A “deskless” worker is an employee with no desk or dedicated computer, whose job is done on the move or at a place of service: kitchen, guest floors, warehouse, store, the road, a healthcare facility.
Employee engagement is the degree of involvement, motivation, and attachment an employee feels toward their work and their company. It shows up as discretionary effort, service quality, and loyalty to the employer.
Employee experience (EX) is the whole set of perceptions and feelings an employee has throughout their journey in the company — from recruitment to departure — across their interactions with tools, managers, premises, and the organization.
A frontline employee (or “frontline worker”) is an employee whose work is done in direct contact with service, the customer, or production — in the kitchen, in the dining room, on the guest floors, in a warehouse, in a store, or at the bedside — and not behind a desk.
Frontline management (in French, management de proximité) refers to the direct supervision of operational teams by a manager present on site — team leader, location manager, head housekeeper, head chef — as close as possible to daily activity.
“Frontline worker” is the term for an employee on the front line: someone in direct contact with the customer or with production, who carries out the core of operational activity without a fixed workstation.
“Headquarters, network, field” is the trio that describes the three levels of a multi-location organization: headquarters (management, support functions), which sets the framework; the network (area, regional, or location managers), which relays it; and the field (operational teams), which carries it out.
Internal communication is the set of actions and tools through which an organization informs, connects, and involves its employees. It covers downward communication (from management to teams), upward (from the field to management), and lateral (between peers).
A multi-location company is an organization that runs several separate establishments — restaurants, hotels, warehouses, stores, residences — under a single management, each location having its own teams, its own local constraints, and often its own rhythm.
Onboarding (or integration) is the process of welcoming and settling in a new employee: access to tools, handing over instructions, introducing the team and the culture, and building skills over the first days and weeks.
A shift change is the moment when one team takes over the post from another at a change of hours — typically in a rotating three-shift setup, in hospitals, or in food service — with the transfer of the information needed to keep the service running.
A shift handover is the structured transfer of information between two teams that follow one another on the same post, so as to ensure continuity of activity: what has been done, what remains to do, the points to watch, and the instructions still in progress.
A company directory is a structured listing of an organization’s employees, gathering their work information — name, job, location, team, internal contact details — so they can be found and contacted easily.
The digital workplace (digital work environment) is the integrated set of digital tools made available to employees to communicate, collaborate, and access their business applications, from any device.
Internal communication is split into three flows: downward (from management to teams), upward (from the field to management), and lateral (between colleagues or between departments at the same level).
Employee feedback is the whole of the input employees express about their work, their organization, or their company — through surveys, open questions, votes, or conversations — and gathered to inform decisions.
An enterprise social network (ESN) is an internal platform that borrows the codes of social media — a feed, profiles, comments, groups — to foster communication, sharing, and collaboration among employees.
A headless CMS (a “decoupled” content management system) is a tool that stores and manages content independently of how it is displayed: the content is exposed through an API and can be delivered on any medium — website, mobile app, screen.
Internal UGC (user-generated content) refers to content — photos, videos, messages, firsthand accounts — produced by employees themselves and shared internally, as opposed to content produced by headquarters or the communications team.
An intranet is a private computer network, internal to an organization, using web technologies to give its members access to shared information, documents, and services reserved for the company.
A mobile-first app is an application designed first for the smartphone — not adapted after the fact from a desktop version — whose ergonomics, speed, and features are built for use on the move.
An org chart is a graphical representation of an organization’s structure: it shows the roles, departments, and the hierarchical or functional links between people and teams.
A push notification is a short message sent straight to a device’s screen (smartphone, watch, browser) by an app, without the user having to open it, to flag information or prompt an action.
SSO (single sign-on) is a mechanism that lets a user log in once to access several applications, without re-entering their credentials for each one.
Workplace messaging is an internal communication tool that lets employees exchange messages, one-to-one or in groups, instantly and traceably, within a framework controlled by the employer.
A brigade is the organized, hierarchical team of a restaurant, in the kitchen as well as in the dining room, where each post has a defined role — from chef to commis, from maître d’hôtel to runner — to run service with speed and coordination.
A care protocol is a written, dated, and signed document that describes the course of action for a given care situation: it standardizes practices, secures procedures, and serves as a reference for the care team.
The executive housekeeper is the head of a hotel’s floor service: she organizes and oversees the work of the room attendants, manages schedules and the stocks of linen and supplies, and guarantees the level of cleanliness and comfort of the rooms.
F&B (Food & Beverage) covers all the catering and beverage-service activities of a hotel establishment: restaurants, bars, room service, banquets, and events.
Transmissions ciblées (targeted nursing notes) are a written handover method used in nursing care: information is organized around a “focus” (a problem or event concerning the patient), then structured by Data, Actions, Results reasoning (the CDAR method).
A forklift operator is a logistics worker responsible for handling goods with lifting equipment — forklifts, pallet trucks — to load, unload, store, and move pallets in a warehouse or distribution platform.
Housekeeping (the floor service) is the hotel department responsible for the cleanliness and readiness of rooms and common areas: cleaning, turndown, restocking, and quality control, under the responsibility of the executive housekeeper.
An order picker is a logistics worker who gathers the products of an order in the warehouse — an operation called “picking” — before they are packed and shipped, following instructions on quantity, quality, and deadline.
A PMS (Property Management System) is the central software for managing a hotel: it drives reservations, check-in/check-out, billing, room status, and the guest relationship, and serves as the establishment’s nervous system.
Room status is the state of a hotel room at a given moment — occupied, vacant, clean, being cleaned, ready to sell, out of order — used to coordinate housekeeping, the front desk, and the sale of rooms.
A store network is a set of points of sale operated under a single brand (company-owned or franchised). Network management is the function that coordinates these points of sale to enforce standards and the commercial strategy.
A logistics warehouse is a building meant to receive, store, prepare, and ship goods. A logistics platform additionally organizes the flow and cross-docking of goods between suppliers and delivery points.