Exclusiveness of Definitions - Unless the context otherwise indicates, certain terms used in these Buffet Service Guidelines are defined as follows:

Attended Station - Refers to any part of a service line where the food is served or handed to the customer by the contracted caterer, vendor, or volunteer server of the organization hosting the food event.

Buffet or Buffet Service - Refers generally to any permanent, regularly occurring, or temporary operation in a food establishment where unpackaged prepared food is displayed, served and/or prepared for event attendees from counters, tables or similar equipment or installations in dining rooms, lobbies, meeting rooms, bar areas, ballrooms, and other areas not traditionally used for food preparation. Such activities include, but are not limited to, buffets, smorgasbords, salad bars, sandwich bars, hors d'oeuvre tables, buffet line cooking and similar modes of food display and preparation.

Buffet, Permanent - Refers generally to the operation of a service line or service line equipment which is placed or installed in a fixed location and used for buffet service on at least a daily basis.

Buffet, Regularly Occurring - Refers generally to the operation of a service line or service line equipment whether installed, movable or portable, which is used for buffet service at scheduled or fixed times or periodic intervals. For instance, buffet service which occurs daily, weekly, Sunday mornings, Tuesdays and Thursdays, etc., is regularly occurring.

Buffet, Temporary - Refers generally to the operation of a service line or service line equipment which is primarily movable or portable and used for buffet service for limited periods on an intermittent, irregular or non-scheduled basis.

Cooking Equipment - Refers to all electrically-energized, gas-, charcoal- or chemically-fueled sources of heat used in the preparation, heating, or temperature maintenance of food. This definition includes candles, canned heat, "sterno" and similar open flame heat sources.

Cooking Station - Refers to any attended station of a service line where food is cooked to order. Such preparation includes omelet, crepe, pancake/waffle preparation; meat or steak grilling; carving from joints of meat; and assembly of sandwiches or tacos.

Self-Service Area - Refers to any part of a service line where unpackaged food is displayed for customer self-service.

Service Line - Refers generally to any table, counter or similar installation or equipment used in buffet service where the customer obtains or receives displayed food.