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Foodservice > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

What is the Wagner Act?

A

1935 National Labor Relations Act.

I was government protection for unions.

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2
Q

What is the Taft-Hartley Act

A
  1. Felt unions were too powerful so passed this to retrain unions. Pro-management.
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3
Q

What 3 legal aspects of foodservice are mentioned:

A

Unions
Employee Rights
Employee Health

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4
Q

What is the Fair Labor Standards Act?

A
  1. This established minimum wage and overtime.
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5
Q

What is the Civil Rights Act

A

1964 Cannot discriminate based on race, color, sex, religion, or national origin.

EEOC-Equal Employment Opportunity Commission

Protected groups of national origin: Blacks, latinos, native americans, pacific islanders.

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6
Q

What is the Age Discrimination Act?

A
  1. Can’t discriminate based on age. Can’t treat those over 40 different than those under 40.
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7
Q

What is the Americans with disabilities Act? (ADA)

A
  1. Equal treatment and reasonable accommodation.
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8
Q

What is Family and Medical Leave Act?

A
  1. Paid leave up to 12 weeks.
    France gets 6 weeks and paid leave up to 5 years.
    California passed paid family leave in 2021, 60-70% of wages for up to 8 weeks.
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9
Q

What is Unemployment compensation?

A

Compensation for up to 26 weeks while finding a new job.
Paid by employer tax.
Cannot have been fired to receive. No fault of their own.

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10
Q

What is Worker’s Compensation?

A

For work related injury, disability, and death.
Employer must have insurance.
Rates go up if you have a lot of claims.
Administered by the state.
Businesses are leaving California because cheaper in other states.

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11
Q

What is OSHA?

A

Occupational Safety and Health Administration.
Responsible for MSDS (material safety data sheets)
Controversy over inappropriate rules.

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12
Q

What are the 2 aspects of conflict resolution?

A

Internal-Grievances procedures so that external can be avoided.

External-When can’t be solved internally. Court

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13
Q

When conflict resolutions can’t be resolved internally, what two agencies are helpful?

A

1) NLRB-National labor relations board. Gets involved in hiring and firing process when correct procedures are not followed.
2) EEOC-Equal employment opportunity commission. They oversee discrimination because of race, etc.

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14
Q

Law of agency?

A

Do sales people have authority to make contracts?

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15
Q

What 5 components make a contract legal?

Law of Contracts

A
  1. Offer
  2. Acceptance
  3. Consideration ($ amount)
  4. Must have competent parties (18 or older. Sane)
  5. Legality
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16
Q

What is the Law of Title to Goods?

A

The title generally changes a receiving. If unacceptable goods are delivered, buyer can get damages from seller.

17
Q

Management Gem:

Ken Blanchard Wrote “One Minute Manager”. In it what are 3 components good managers focus on?

A
  1. Goals-Clarify what’s important. (Sometimes employees are unsure of what boss wants)
  2. Praising-They give immediate, specific positive feedback.
  3. Reprimands- Use when necessary. Be specific and clarify that what they did was wrong but they are valued.
18
Q

What is FOB-destination?

A

Free on Board destination- Buyer pays for shipping but seller still owns it while in transit. Can reject it at receiving

19
Q

FOB origin

A

Buyer pays for shipping and owns products during transit.

20
Q

Value accumulation

A

Value is added by market.
Middleman makes the money.
Ex. Wheat vs Wheaties

21
Q

Value Accumulation:

Name 4 types of value

A

1- Time Value-The sooner you want it the more expensive it is.

  1. Form Value- The smaller the size, the more conveniently packaged, more expensive.
  2. Place Value- Transportation costs depending on where you are getting it.
  3. Financing Value- Buyers may need financing so interest is added as is necessary.
22
Q

Definition of staffing?

A

Having the correct number of employees available to do the necessary work.

23
Q

Definition of scheduling-

A

Assigning employees to work specific days and times.

24
Q

In foodservice 14-15 year olds
can:
cannot:

A

can work
cannot cook, repair, load, unload, work overtime, or work before 7 am or after 9 pm during the school year.

(If under 18 cannot use food slicers)

25
Q 
Productivity- Meals/hours worked.
Fine dining
Acute care
Family restaurant
Extended care
Cafeteria
Fast food
Schools
A 
Fine dining-1.4
Acute care-3.5
Family restaurant-4.8
Extended care- 5.o
Cafeteria-5.5
Fast food- 9.5
Schools- 13-15
26
Q

What are FTEs?

A

Full time equivalents

27
Q

What is flex time?

A

Flex time starts anytime from 6-9 am and works for 8 hours.

28
Q

How to calculate FTEs?

A

Calculating FTEs-20 employees x 40 hours = 800 hours. 10 employees x 20 hours = 200 hours. 8 employees x 16 hours = 128 hours. Have 38 employees. How many FTEs? 1,128 hours / 40 hours per week = 28.2 FTEs.

29
Q

What is important in TQM staffing?

A

Don’t make productivity so important that you burn employees out. Value employees!

30
Q

How to discipline employees?

A 
Unrecorded oral warning
Oral warning with note to file
Written reprimand (show them)
Suspension with/without pay
Discharge or termination
31
Q

Good to Great by Jim Collins

What are the 2 most important concepts he talks about?

A

1) Level 5 leadership-
Someone who is humble but strong willed.
Modest but driven to succeed.
Want corporate success before personal success (team player)

2) Hedgehog-
Slow, dull, does one thing well.
Organization should find out what they can do better than anyone else. Find where your passion and skills merge. Focus on that one thing and do it well!

32
Q

Formal organization structure has:

A

Clear delineation of authority

Clear channels of communication to improve efficiency

Rumor mill

Fewer layers are better

33
Q

Authority- Two types of division of labor are?

A

1- Vertical division of labor, whom has authority over whom. The principle of unity says one supervisor for one employee….shouldn’t have multiple bosses.

2-Horizontal division of labor, is more about specialization.

Foodservice (3 decks)

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