Domain 3 Flashcards
What is Autocratic Leadership?
Leader makes decisions with little input. Effective in crisis situations.
What is Democratic Leadership?
Encourages group participation in decision-making. Leads to higher job satisfaction.
What is Laissez-Faire Leadership?
Hands-off approach; minimal supervision. Best for highly skilled, self-motivated employees.
What is Transformational Leadership?
Focuses on innovation, motivation, and change. Inspires employees to achieve goals.
What is Transactional Leadership?
Uses rewards and punishments to manage employees. Focuses on maintaining routine operations.
What does the Fair Labor Standards Act (FLSA) establish?
Minimum wage, overtime pay, and child labor laws. Exempt vs. non-exempt employees.
What does Equal Employment Opportunity (EEO) prohibit?
Discrimination in hiring and employment based on race, gender, religion, disability, etc.
What does the Americans with Disabilities Act (ADA) require?
Reasonable accommodations for employees with disabilities.
What does the Family and Medical Leave Act (FMLA) provide?
Up to 12 weeks of unpaid leave for eligible employees for medical conditions, childbirth, or family care.
List the Progressive Discipline Steps.
- Verbal warning
- Written warning
- Suspension
- Termination
What is the difference between Fixed and Variable Costs?
Fixed costs do not change with production (rent, salaries); variable costs fluctuate with production (food, utilities).
What is the Prime Cost Method – Menu Pricing Formula?
(Food Cost + Labor Cost) × Markup Factor = Selling Price.
What is the Break-Even Point Formula?
Fixed Costs ÷ (Selling Price - Variable Cost per Unit) = Break-Even Quantity.
What is the Inventory Turnover Rate Formula?
Cost of Goods Sold ÷ Average Inventory Value.
What is the difference between Cost-Benefit Analysis (CBA) and Cost-Effectiveness Analysis (CEA)?
- CBA: Measures program benefits in financial terms
- CEA: Compares different interventions based on outcomes.
What is the Conventional Foodservice System?
Foods prepared on-site and served immediately. High food quality, flexible menus, but labor-intensive.
What is the Commissary Foodservice System?
Centralized production, distributed to satellite locations. Cost-effective but requires transportation.
What is the Ready-Prepared Foodservice System?
Food is prepared in advance and stored for later use. Requires blast chilling or cook-chill technology.
What is the Assembly-Serve Foodservice System?
Pre-prepared foods, minimal cooking on-site. Lower labor costs but higher food costs.
What is the difference between Cycle Menu and Static Menu?
- Cycle Menu: Repeats after a set period (hospitals, schools)
- Static Menu: Same menu daily (restaurants, fast food).
What are the 7 Steps of HACCP?
- Conduct hazard analysis
- Identify critical control points (CCPs)
- Set critical limits
- Monitor CCPs
- Corrective actions
- Verify effectiveness
- Recordkeeping.
What are key risks associated with Foodborne Pathogens?
- Salmonella: Raw eggs, poultry
- E. coli: Undercooked beef, raw produce
- Listeria: Deli meats, soft cheeses (risk for pregnant women).
What is the Temperature Danger Zone?
41°F to 135°F (Bacteria grow rapidly).
What is the correct order for a 3-Compartment Sink?
- Wash (110-120°F)
- Rinse
- Sanitize.
