sancovp/ee-v2 - Page 3

0-9-3-understand-skilltree-coordinate

[0.9.3] the hierarchical address of a node: root 0, child i = parent.i — the home class of the call number

0-9-4-understand-skilltree-rag

[0.9.4] build_index: one FTS5/BM25 table over every SKILL.md — retrieval returns ranked hits with shelf addresses

0-10-understand-treeshell-lib-unverified

[0.10] the treeshell_lib_unverified subdomain of the_toy_stack (3 concepts)

0-10-2-understand-api2treeshell-projector

[0.10.2] treeshell's projector that lifts an API or CLI into a treeshell node family

0-10-3-understand-monoidal-substrate-projection

[0.10.3] treeshell's monoidal category system: project one shell across substrates compositionally

0-10-1-understand-treeshell

[0.10.1] the tree REPL shell family (sancovp/heaven-tree-repl): navigable node-tree interfaces over agents and tools

0-understand-restaurants

[0] the restaurants library — every skill a certified region of the KB; call number = home : facets

0-1-understand-customer-experience

[0.1] the customer_experience subdomain of restaurants (105 concepts)

0-1-1-understand-family-friendly-environment

[0.1.1] Appropriate for children and families

0-1-5-understand-food-quality-consistency

[0.1.5] Same dishes taste same across different visits

0-1-2-understand-romantic-atmosphere

[0.1.2] Ambiance suitable for date night

0-1-6-understand-thoughtful-table-assignment

[0.1.6] Staff places guests at appropriate table based on party size and preferences

0-1-3-understand-waitlist-management

[0.1.3] System handles parties fairly when busy

0-1-4-understand-warm-greeting-at-entrance

[0.1.4] Friendly host acknowledgment upon arrival

0-2-understand-defined

[0.2] the defined subdomain of restaurants (250 concepts)

Source text: Undetermined

0-2-5-understand-bread

[0.2.5] A baked food made from flour and water in many varieties.

0-2-3-understand-cajun-cuisine

[0.2.3] Spicy Louisiana cooking style using roux and bold seasonings.

0-2-2-understand-chicken

[0.2.2] Poultry meat prepared by roasting grilling or frying.

0-2-4-understand-irish-cuisine

[0.2.4] Traditional food and cooking styles originating from Ireland

0-2-6-understand-shrimp

[0.2.6] Small shellfish served grilled, fried, or in cocktails

0-2-1-understand-southern-cuisine

[0.2.1] Cooking style from the American South with comfort foods

0-3-understand-facilities-and-equipment

[0.3] the facilities_and_equipment subdomain of restaurants (647 concepts)

0-3-4-understand-booth

[0.3.4] upholstered bench style seating against a wall

0-3-5-understand-digital-menu-board

[0.3.5] electronic screen displaying menu items and prices

0-3-3-understand-host-stand

[0.3.3] designated station for greeting and seating guests

0-3-2-understand-kitchen-display-system

[0.3.2] digital screen displaying orders for kitchen staff

0-3-6-understand-podium

[0.3.6] standing desk for host and cashier

0-3-1-understand-pos-terminal

[0.3.1] point of sale touch screen computer for orders and payments

0-4-understand-finance-and-costing

[0.4] the finance_and_costing subdomain of restaurants (145 concepts)

0-4-6-understand-daily-revenue

[0.4.6] Total sales income for one business day

0-4-1-understand-food-cost-percentage

[0.4.1] Cost of ingredients divided by food sales revenue

0-4-3-understand-inventory-cost

[0.4.3] Total value of held food and beverage stock

0-4-4-understand-labor-cost-percentage

[0.4.4] Total labor expenses as percentage of revenue

0-4-5-understand-operating-expenses

[0.4.5] Day to day costs of running restaurant

0-4-2-understand-plate-cost

[0.4.2] Total cost of ingredients in finished dish

0-5-understand-food-safety-and-compliance

[0.5] the food_safety_and_compliance subdomain of restaurants (132 concepts)

0-5-5-understand-cleaning-schedule

[0.5.5] documented timeline specifying when and how each area or equipment item must be cleaned

0-5-1-understand-cross-contamination-prevention

[0.5.1] practices preventing transfer of harmful microorganisms from one surface or food to another

0-5-6-understand-facility-design

[0.5.6] physical layout and construction features enabling effective cleaning and sanitation

0-5-2-understand-record-keeping

[0.5.2] maintenance of required documentation demonstrating compliance with regulations