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RD Exam > Domain III: Management of Food and Nutrition Programs and Services > Flashcards

Domain III: Management of Food and Nutrition Programs and Services Flashcards

1
Q

What are the 5 functions of management?

A 
plan
organize
staff
direct
control/evaluate
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2
Q

policies vs. proceedures

A

general decision making guides (policies)

chronological sequence of events (procedures)

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3
Q

Narrow Span of Control

A

needed with newly hired personnel

need more managers

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4
Q

Wide Span of Control

A

used with highly trained and highly motivated workers

fewer levels and managers needed

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5
Q

Meal Equivalents for Acute Care Conventional Operation

A

17 min/meal; 3.5 meals/labor hour

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6
Q

Meal Equivalent

A

amount of all food sales divided by average cost of typical meal

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7
Q

Master Schedule

A

serves as overall plan
days on/off and vacations
basis for weekly schedules

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8
Q

Shift Schedule

A

staffing patterns for specific operations (trayline shift)

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9
Q

Production Schedule

A

time sequencing of events required to produce a meal

employee assignments and menu items

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10
Q

Absolute vs Adjusted FTE

A

Absolute: minimum number of employees needed to staff the facility
adjusted: takes into account benefit days and days off

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11
Q

FTE/day

A

labor hours worked/day
/
8

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12
Q

FTE week

A

labor hours worked/week
/
40

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13
Q

FTE Year

A

labor hours worked per year
/
2080

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14
Q

Productivity is the

A

Ratio inputs to outputs

to increase productivity, increase output decrease inputs

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15
Q

Meals per Labor Hour

A

meals produced/# hours worked

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16
Q

Labor Turnover Rate

A

number of employees terminated/total positions in department

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17
Q

Maslow’s Hierarchy of Needs

A

Basic Needs:
from bottom up
physiological (survival): food, clothing, shelter, pay benefits, working conditions, schedule
security and safety: insurance, retirement plans, job security

Higher Human Needs:
social: organized activities
self-esteem: job title, praise, promotions
self-realization and actualization: realizing potential growth, advanced training, job enrichment

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18
Q

Rank leadership styles from most to least control

A 
autocratic
consultative
Burecratic 
participative
democratic
laissez faire (free rein)
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19
Q

Country Club Management

A

employee-centered
high concern for people
low concern for production

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20
Q

Team Management

A

most desired style

most concern for people and production

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21
Q

Impoverished management

A

minimum effort to get work done

low concern for people and production

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22
Q

Authority, autocratic, obedience

A

high concern for production
low concern for people
people are like machines

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23
Q

Scientific Management

A

focuses on the physical aspects of the job

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24
Q

Management by Objectives

A

type of democratic management that provides control within organization
establishes objectives with employees
participative leadership

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25
Q

Steps for Controlling/Evaluating

A

1) establish quality and quantity standards
2) measure performance
3) compare to standard
4) Take corrective action

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26
Q

Steps for Decision Making Process

A
  1. recognize and analyze problem
  2. assess
  3. determine workable solutions
  4. gather data
  5. choose solutions
  6. take action
  7. follow-up action
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27
Q

Reward Power

A

ability to reward another for carrying out an order

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28
Q

Coercive Power

A

ability to punish another for not carrying out requirements

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29
Q

Position Legitimate Power

A

subordinate acknowledges that influencer has the right to exert influence due to position

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30
Q

Expert Power

A

influencer has relevan expertise

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31
Q

Referent Power

A

how well you are liked

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32
Q

Standards of Practice

A

describes in general terms a competent level of nutrition care practice as shown by NCP

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33
Q

Standards of Professional Performance

A

describes a competent level of behavior in the professional role

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34
Q

National Labor Relations Act / Wagner Act

A

Pro Labor

guaranteed right to organize and join labor unions

35
Q

Civil Rights Act

A

prevents discrimination on the basis of race, color, national origin
prohibits sexual harassment

36
Q

Equal Employment Opportunity Act

A

prevents discrimination in employment on race, color, religion, sex, national origin, political affiliation

37
Q

Fair Labor Standards Act

A

set minimum wage

38
Q

Family and Medical Leave Act

A

applies to agencies employing > 50 workers
up to 12 workweeks of unpaid, job-protected leave during any 12 months for: birth/adoption, care for immediate family member, serious health condition
guaranteed an equal job but not same job

39
Q

Americans with Disabilities Act

A

must provide reasonable accommodations

aisles (36”) and doors (32”), install ramps, lower shelves, flashing alarm lights

40
Q

What is Job Enrichment

A

upgrades job by adding motivating factors

increases number of tasks and control the employee has over a job

41
Q

Job Description vs. Specification

A

A job specification is a statement of the specific knowledge, skills, abilities and other attributes required of the person performing the job. A job description is a statement of the different tasks, duties and responsibilities that make up a job.

42
Q

During recruitment which law makes it illegal to ask about a candidates race, religion, sex, natural origin, age, marital status

A

Fair Employment Practice Law

43
Q

Sales, counseling, and management positions would most likely follow which type of interview?

A

unstructured (non-directed)

44
Q

Which criteria for promotion do unions use?

A

seniority

45
Q

Steps of Bargaining in Order

A

1) bargaining between union steward and management
2) mediation: neutral person helps settle differences
3) arbitration: hearing to dissolve a dispute

46
Q

Operating Budget

A

forecasts of revenues, expenses, and profit for a specific period of time

47
Q

Cash budget

A

projects revenues and expenses, showing inflow and outflow of cash
purpose is to determine if funds will be available when needed

48
Q

Capital Budget

A

plant facilities, equipment, cost of improvements and repairs
can be used to determine if projects are worth the investment

49
Q

Traditional Budget

A

uses existing budget as a base and projects changes for the ensuing year in relation to current budget

50
Q

Zero-Based Budget

A

begin at zero, must justify each expense

planning oriented

51
Q

Fixed Budget

A

prepared at one level of sales or revenue

no expected major chaneg

52
Q

Flexible Budget

A

adjusted to various levels of operation with varying levels of sales or revenues throughout the year

53
Q

performance budget

A

details what it costs to perform an activity

54
Q

Indirect Costs

A

not affected by sales volume

rent, taxes, insurance

55
Q

Direct, Variable Costs

A

varies directly with changes in sales
directly involved in service to customer
china, silver, food, laundry, repairs

56
Q

Semi-variable Costs

A

labor, maintenance, utilities

57
Q

Income Statement

A

shows operating results over a period of time

presents income, expenses and profit or loss over the course of the budget period

58
Q

Balance Sheets

A

shows financial condition as of.a particular date

lists assets, liabilities, equity

59
Q

Assets

A

cash, inventory, account receivable

60
Q

Assets =

A

liabilities + capital (equity)

61
Q

Liquidity Ratios

A

assess ability to meet short term debt

62
Q

Turnover Rates

A

examines how efficiently an organization is utilizing its assets

63
Q

Net Worth Ratios

A

ability to meet long term debt

64
Q

Profit Margin

A

net profit/sales (revenue)

65
Q

Cost of Sales

A

cost of the raw food and beverages sold

66
Q

Gross Profit

A

total sales - cost of goods sold

67
Q

Net Profit

A

gross profit - expenses

68
Q

Marketplace

A

where service will be offered

69
Q

Market Segmentation

A

divide market into groups of people with similar needs

70
Q

Merket Niche

A

need you are trying to fill

71
Q

4 p’s of marketing

A

product, place, price, promotion

72
Q

Social Marketing

A

use of marketing principles to advance a cause, idea or behavior

73
Q

Business Marketing

A

filling customers needs or desires

74
Q

Breakeven Point

A

fixed costs/selling price-variable cost

75
Q

When costs increase the breakeven point

A

increases

76
Q

promotions pricing

A

done for short period of time

sale or special price is done to increase sales during a slow period

77
Q

loss leaders

A

items priced lower to draw people in the hope that they will purchase other items at normal markups

78
Q

Cost Profit Pricing

A

guarantees a certain profit with each sale

79
Q

Cost Benefit Studies

A

determines whether the goal of an intervention is worthwhile `in terms of cost

80
Q

Cost/Effectiveness Analysis

A

compares costs of alternative strategies

81
Q

Negotiator

A

deals with individuals and other organizations

82
Q

Figurehead

A

performs duties of a symbolic, legal, or social nature

83
Q

Liason

A

establishes and maintains contacts outside the operation to gather information or get cooperation

84
Q

Spokesperson

A

transmits information from inside the organization to outside the organization

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