C12 Management of Human Resources

Question 1

Meal equivalent

Answer 1

Calculation of numbers of snacks, nourishment, paid meals, into a common number of meals.

Question 2

Prototype meal

Answer 2

may consist of salad, entree, bread, dessert, & beverage. Used to determine meal equivalents.

Question 3

By converting food sales to meal equivalents, the foodservice director can determine:

Answer 3

Meal cost, labor productivity ratios, & the average revenue earned per meal/ meal equivalent.

Question 4

Meal Equivalents: acute care

Answer 4

patient days x 2

Question 5

Meal equivalents: skilled nursing

Answer 5

patient days x 3.0

Question 6

Meal equivalents: psych/rehab/chemical dependency

Answer 6

patient days x 3.35

Question 7

School meal equivalent conversion formulas

Answer 7

Current equivalents used by the USDA. 1 lunch = 1 lunch. 3 breakfasts = 2 lunches (2/3 = .67). 3 snacks = 1 lunch (1/3 = .33). Other food sales.

Question 8

Equivalent meal price:

Answer 8

combined selling price

Question 9

Equivalent meal cost:

Answer 9

Combined raw food cost. What the meal cost the organization.

Question 10

Four types of meals that must be added to total number of meals

Answer 10

Inpatient trays, outpatient trays, late trays (after hours), patient guest/companion trays.

Question 11

Patient - related meals

Answer 11

Nourishments, supplements. Tube feeding. Floor stock, ward supplies. Raw food cost/equivalent meal cost.

Question 12

Staffing

Answer 12

Determining the appropriate number of employees and the skill level needed for various tasks. What is the need.

Question 13

Scheduling

Answer 13

Assigning the employees to specific work hours and days. Filling the need.

Question 14

Split-shift scheduling

Answer 14

Employees work during peak hours only. They may be off between lunch and dinner, for example.