EXAM2

Question 1

management tool that focuses on identifying the needs, wants, and demands of customers and developing products to meet those needs

Answer 1

marketing

Question 2

a view of the marketplace based on the idea of growing, manufacturing, or creating a product for the marketplace

Answer 2

production perspective

Question 3

the method of delivering a product to the marketplace

Answer 3

distribution

Question 4

a view of the marketplace that focuses on the product, its value, desirable features, or performance

Answer 4

product perspective

Question 5

a view of the marketplace based on getting customers to purchase the product

Answer 5

selling perspective

Question 6

the methods used to attract consumers to a product to convince them to purchase it

Answer 6

promotion

Question 7

a view of the marketplace that considers productions, sales, products, and promotion in light of the consumers’ needs, wants, and demands

Answer 7

marketing persepective

Question 8

Four P’s of marketing

Answer 8

product, promotion, price, place,

Question 9

things required for a state of well being

Answer 9

needs

Question 10

socially accepted ways to meet needs

Answer 10

wants

Question 11

wants that are supported by the resources, such as money, that allow the wants to be fullfilled

Answer 11

demands

Question 12

a view o the marketplace that balances the needs, wants, and demands of consumers with those of the organization and those of the society

Answer 12

social marketing perspective

Question 13

the marketing of a product to the population at large without discriminating among population subgroups

Answer 13

mass marketing

Question 14

the marketing of a product to a unique subgroup within the population rather than to the population at large

Answer 14

target marketing

Question 15

the identification and measurement of those characteristics that are present in a population subgroup that is likely to purchase a specific product

Answer 15

market segmentation

Question 16

presenting a product to the target market, emphasizing the characteristics of the product that are most important to those consumers: equating the product with its benefits

Answer 16

market positioning

Question 17

having too much data, which may impede management processes and interfere with decision making

Answer 17

information overload

Question 18

info gathered for the sole purpose of the party who requires the info

Answer 18

primary data

Question 19

info that has already been compiled by another source

Answer 19

secondary data

Question 20

a combination of product, price, promotion, and place as they contribute to the marketing of a product

Answer 20

marketing mix

Question 21

products that get used up quickly and that have a life expectancy usually measured in days or months

Answer 21

nondurable goods

Question 22

products that can oftentimes be used and reused repeatedly and that have a life expectancy measured in years

Answer 22

durable goods

Question 23

a characteristic of services in which a product cannot be separated from its provider

Answer 23

inseparability

Question 24

a characteristic of services that indicates that services are not uniform, due to factors such as the provider of the service, the consumer, and the circumstances under which the service takes place.

Answer 24

variability

Question 25

the determination of the type and number of employees that are needed to carry out the work of an organization

Answer 25

staffing

Question 26

a list of requirements for a specific job which can be evaluated objectively and that apply to all candidates for that job.

Answer 26

job specification

Question 27

a listing of the general duties related to a job or job classification

Answer 27

job description

Question 28

a detailed description of the daily duties to be carried out in a specific job, often including time frames for each job activity

Answer 28

job analysis

Question 29

the person who currently hold the position

Answer 29

incumbent

Question 30

a staffing strategy that anticipates what jobs will open due to retirements and promotions, and prepares other individuals to be eligible to move into these positions

Answer 30

succession planning

Question 31

process of finding qualified applicants for open positions in an organization

Answer 31

recruiting

Question 32

rewards or bonuses that are given to job candidates to entice them to accept a position

Answer 32

hiring incentives

Question 33

an initial screening of the applications to eliminate candidates who do not meet the job specifications

Answer 33

paper review

Question 34

an interview that resembles an informal conversation

Answer 34

unstructured interview

Question 35

an interview that takes on a conversational tone but is some what organized by an outline of topics to be covered

Answer 35

semi-structured interview

Question 36

a list of all the questions that will be asked of each candidate in an employment interview

Answer 36

interview schedule

Question 37

an interview that follows a predetermined agenda

Answer 37

structured interview

Question 38

an interview in which more than one person interviews the candidate

Answer 38

group interview

Question 39

the option in which the employer pats the employee for accrued time off that was not used

Answer 39

buy back

Question 40

the state of being responsible or liable for actions taken

Answer 40

accountability

Question 41

the end user of the product made by an organization

Answer 41

external customer

Question 42

those invdividuals within an organization who provide direct service to the external customers

Answer 42

internal customera

Question 43

customers who must use a product or a service because they have no other options

Answer 43

captive clientele

Question 44

measurement of the relationship between outputs or products and inputs

Answer 44

productivity

Question 45

a type of measure that focuses on the quantity of the product produced

Answer 45

quantitative measure

Question 46

a type of measure that is concerned with accuracy and quality of what is produced

Answer 46

qualitative measurement

Question 47

a type of productivity measure that determines whether or not the product did what it was supposed to do

Answer 47

outcome measurement

Question 48

a measure of food service productivity defined as the amount of all food sales divided by the average cost of a meal

Answer 48

meal equivalents

Question 49

a method to determine if the products being made meet minimum standards of acceptability

Answer 49

quality control

Question 50

the process of identifying and solving problems within a department or area of organization

Answer 50

quality assurance

Question 51

the processes of identifying areas in a department that can be strengthened and working to make those areas better

Answer 51

continuous quality improvement

Question 52

the application of quality management processes throughout the organization. This includes working on problems and strengthening areas that cross departmental lines

Answer 52

total quality management

Question 53

the practice of measuring an organization's performance and productivity against standards, either internal or external

Answer 53

benchmakring

Question 54

the process of comparing an organization's current data on productivity with its own past records to determine how its current performance comapres with the past

Answer 54

internal benchmarking

Question 55

process of an organization comparing its performance and productivity with those of other comparable organizations

Answer 55

external benchmarking

Question 56

works a certain number of hours a week that is less than what is considered full-time (less than 40hr)

Answer 56

part-time

Question 57

works a predetermined number of hours a week that is less than half time (typically less than 20hr)

Answer 57

short-hour

Question 58

is not guaranteed any set number of hours each week but who is scheduled for work as needed

Answer 58

casual employee

Question 59

employees that are hired for a finite period of time, as for a project to cover leave of absence, or when there is transient need for more employees

Answer 59

temporary worker

Question 60

a worker who is usually hired to complete a project and who is typically not part of the payroll

Answer 60

contract employee

Question 61

employees, such as temporary and contract employees, who know that their work positions are short-term or temporary

Answer 61

contingent workers

Question 62

workers who expect to continue working in a job as long as their work performance is adequate

Answer 62

career employees

Question 63

FTE

Answer 63

Full time equivalent= (total hours)/40

Question 64

the process of introducing a new employee to an organization, job, and work unit

Answer 64

orientation

Question 65

educational activities that are designed to update and introduce employees to new issues or topics pertinent to their jobs or to review and refresh employees on material that is already known, They usually occur at the workplace during work hours.

Answer 65

in-services

Question 66

educational activities that are conducted by an external organization and that take place outside of the workplace. Ex: trade shows, educational workshops or seminars, college or university courses

Answer 66

continuing education

Question 67

a tool used by managers to evaluate personnel and to help employees identify their strengths as well as areas that need improvement.

Answer 67

performance appraisal

Question 68

What motivates employees?

Answer 68

increase their wages or give them the opportunity yo earn more money either as salary or in the form of bonuses

Question 69

trays per minute

Answer 69

number of trays served/duration of trayline (minutes)

Question 70

person-minutes per tray

Answer 70

duration of trayline (minutes) * number of workers= person minutes personminutes/ number of trays served = person-minutes per tray

Question 71

an area of management that includes "the planning, budgeting, control, and exploiting of the information resources of an organization."

Answer 71

information mangement

Question 72

the science of information which "studies the representation, processing, and communication in natural and artificial systems."

Answer 72

informatics

Question 73

the effective retrieval, organization, storage and optimum use of information, data, and knowledge for food and nutrition related problem solving and decision making.

Answer 73

nutrition informatics

Question 74

meeting "the needs of the present without compromising the ability of future generations to meet their own needs."

Answer 74

sustainability

Question 75

food waste generated during food service production; generally largely plant materials

Answer 75

pre-consumer food waste

Question 76

food waste generated after consumers have consumed their meals; also known as plate waste

Answer 76

post-consumer food waste