Domain 3 Flashcards
4 Functions of management
plan, organize, staff, direct, control/evaluate
short range/opperatoinal planning
<1 year, operating budget
long range planning
up to 5 yr cycle, mission statement, focus on goals/objectives
strategic planning
decisions about intended future outcomes, how success is measured/evaluated
SWOT analysis
strengths, weaknesses, opportunities, threats
meal equivalent
all food sales/average cost of typical meal
adjusted FTE
hours worked + days off/benefits
relief workers for FTE
FTE x 1.55 = total employees
or 0.55 x FTE= # relief employees
days off coverage= FTE days on/ days off
labor turnover rate
(#of employees terminated/total positions in department) x 100
Herzberg’s 2 factor theory
motivation- job enrichment, call forth energy & enthusiasm
examples: responsibility, recognition by management, participation in decision making
maintenance- (hygiene) factors, satisfiers/ dissatisfiers
McClelland’s achievement power affiliation theory
3 needs: achievement, need for power, need for affiliation
MacGregor theory
attitude of manager impacts job performance
Theory X (negative) vs Y (positive)
Hawthorne studies - Western Electric - Elton Mayo
placebo effect
involve people in the process-> more productive
being well-treated by supervisors, given special attention, importance of breaks in increasing productivity
bureaucratic leadership style
follows procedures to the letter, by the book
Likert management of conflict
4 systems of organizational leadership: exploitive/ autocratic, benevolent/ autocratic, consultative, participative
participative is most effective (employee oriented, manager delegated authority)
scalar principal
authority / responsibility flow in direct line vertically from high to low echelons
behavioral theory/ theory Z
value of the company is the people, consensus decision making
mutual employee-worker loyalty
Leadership continuum
Tannebaum and Schmidt
tells decision ->delegates responsibility for decision
Contingency approach
Fiedler
task oriented leader in highly favorable/ unfavorable situations
relationship oriented leader in moderately favorable situations
Leadership effectiveness model: Hersey, Blanchard, Johnson
tell for low readiness
delegate for high readiness
scientific management
Taylor
work centered, most efficient as possible
Management by objectives (MBO)
Drucker
performance goals established with employees
Pareto analysis
use bar graph to determine problem to work on (choose the highest bar= its the most frequent problem)
80-20 rule
80% of an outcome is 20% of the input
dominance and suppression conflict resolution
forcing, smoothing, avoidance, majority vote
referent power
personality, charisma, how well you are liked
position (legitimate) power
leader has right to influence power due to position/ job title
SOP vs SOPP
Standards of Practice (nutrition care) vs Standards of Professional Performance (behavior in professional role)
Landrum- Griffin, Labor Management Reporting and Disclosure Act
bill of rights for union members, regulates internal union affairs
EEOC
Equal Employment Opportunity Commission
oversees Civil Rights Act and Equal Employment Opportunity Act
Fair labor standards act
set minimum wage, overtime pay, Equal pay act (no sexism), donated time, child labor laws
Americans w Disabilities “reasonable accommodations”
aisles 36”, doorways 32”, flashing alarm lights
job enrichment
Herzberg & Maslow motivator
increases number of tasks and control
statutory benefits
payment required by law to ensure income in event of unemployment, injury or death
arbitration
FINAL step in bargaining;
hearing to dissolve a dispute during an impasse; decision is usually binding
injunction
court order to prevent someone from doing something
critical incident
employee performance; record incidents of positive or negative behavior
CPM
critical path method; identifies most critical activities to best allocated resources
EP vs AP
edible portion vs as purchased prices; EP= AP cost/edible weight
operating cost percentage
12-18% of budget
cash basis vs accrual basis
accounting methods; at time of transaction vs revenues/expenses overall
liquidity ratios vs net worth ratios
assess ability to meet short term debt vs ability to meet long term debt
inventory turnover rate
cost of sales (food cost)/average inventory cost; rate of 2-4x/month= desirable
food cost percentage
daily food cost/daily income
food cost per meal
food cost per month/# of meals per month
food cost per month= (ending inventory-beginning inventory) + foods purchased
profit margin
net profit/ sales revenue
net profit vs gross profit
net profit= profit after ALL expenses deducted
gross profit= profit after just sales vs costs
value analysis vs value added
lowers cost vs increases value to consumer
marketing mix
product, place, price, promotion
BE
breakeven point= fixed costs / (selling price-variable cost)
BE in sales volume
fixed costs/ [1- (variable costs/sales)]
selling price using markup factor and hidden cost
selling price= markup factor x (raw food cost + hidden cost)
hidden cost= 10%
markup factor= 100/food cost %
prime cost method
raw food cost + labor cost = prime cost
markup factor x prime cost
markup factor= 100 / (food cost % + labor cost %)
profit pricing
food cost/ food cost %
food cost %= 100-(total cost)
TQM
Total quality management;
emphasizes individuals;
PDCA (plan, do, check, act); FOCUS (find a process, organize a team, clarify current knowledge, understand causes, select process improvement)
CQI
continuous quality improvement;
part of TQM;
systems and organization
rate based indicator vs sentinel event indicator
between 1-99%
0% or 100%
Kaizen philosophy
continuous small incremental improvements in process on a daily basis
Six signma
6 standard deviation from mean=little variation in process
major function of management
planning
aisle width in kitchen-
1) lane with 1 person
2) lane w >1 person + mobile equipment
3) main traffic lane
1) 36-42”
2) 48-52”
3) 60”
Relief employees per FTE
FTEx0.55= #relief employees
Productive hours
hours ACTUALLY worked by FTEs
Meal equivalent
food sales/average cost of typical meal
