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NUTR386 > EXAM2 > Flashcards

EXAM2 Flashcards

1
Q

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

A

marketing

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2
Q

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

A

production perspective

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3
Q

the method of delivering a product to the marketplace

A

distribution

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4
Q

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

A

product perspective

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5
Q

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

A

selling perspective

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6
Q

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

A

promotion

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7
Q

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

A

marketing persepective

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8
Q

Four P’s of marketing

A

product, promotion, price, place,

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9
Q

things required for a state of well being

A

needs

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10
Q

socially accepted ways to meet needs

A

wants

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11
Q

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

A

demands

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12
Q

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

A

social marketing perspective

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13
Q

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

A

mass marketing

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14
Q

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

A

target marketing

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15
Q

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

A

market segmentation

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16
Q

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

A

market positioning

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17
Q

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

A

information overload

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18
Q

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

A

primary data

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19
Q

info that has already been compiled by another source

A

secondary data

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20
Q

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

A

marketing mix

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21
Q

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

A

nondurable goods

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22
Q

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

A

durable goods

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23
Q

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

A

inseparability

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24
Q

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.

A

variability

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25
Q

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

A

staffing

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26
Q

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

A

job specification

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27
Q

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

A

job description

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28
Q

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

A

job analysis

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29
Q

the person who currently hold the position

A

incumbent

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30
Q

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

A

succession planning

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31
Q

process of finding qualified applicants for open positions in an organization

A

recruiting

32
Q

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

A

hiring incentives

33
Q

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

A

paper review

34
Q

an interview that resembles an informal conversation

A

unstructured interview

35
Q

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

A

semi-structured interview

36
Q

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

A

interview schedule

37
Q

an interview that follows a predetermined agenda

A

structured interview

38
Q

an interview in which more than one person interviews the candidate

A

group interview

39
Q

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

A

buy back

40
Q

the state of being responsible or liable for actions taken

A

accountability

41
Q

the end user of the product made by an organization

A

external customer

42
Q

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

A

internal customera

43
Q

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

A

captive clientele

44
Q

measurement of the relationship between outputs or products and inputs

A

productivity

45
Q

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

A

quantitative measure

46
Q

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

A

qualitative measurement

47
Q

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

A

outcome measurement

48
Q

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

A

meal equivalents

49
Q

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

A

quality control

50
Q

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

A

quality assurance

51
Q

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

A

continuous quality improvement

52
Q

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

A

total quality management

53
Q

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

A

benchmakring

54
Q

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

A

internal benchmarking

55
Q

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

A

external benchmarking

56
Q

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

A

part-time

57
Q

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

A

short-hour

58
Q

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

A

casual employee

59
Q

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

A

temporary worker

60
Q

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

A

contract employee

61
Q

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

A

contingent workers

62
Q

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

A

career employees

63
Q

FTE

A

Full time equivalent= (total hours)/40

64
Q

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

A

orientation

65
Q

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.

A

in-services

66
Q

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

A

continuing education

67
Q

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

A

performance appraisal

68
Q

What motivates employees?

A

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

69
Q

trays per minute

A

number of trays served/duration of trayline (minutes)

70
Q

person-minutes per tray

A

duration of trayline (minutes) * number of workers= person minutes

personminutes/ number of trays served = person-minutes per tray

71
Q

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

A

information mangement

72
Q

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

A

informatics

73
Q

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

A

nutrition informatics

74
Q

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

A

sustainability

75
Q

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

A

pre-consumer food waste

76
Q

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

A

post-consumer food waste

NUTR386 (2 decks)

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