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Dietetic Technician Exam > Food Management > Flashcards

Food Management Flashcards

1
Q

Accounting Document

A

Income Statement: income/profit for an organization in an acct. period. net income/loss is shown

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2
Q

Statement of Financial Changes

A

Reflects cash fund or flow

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3
Q

Balance Sheet/ Asset-Liability Statement

A

Shows assets, liabilities, and owners equity

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4
Q

Just in Time Purchasing

A

Purchasing the minimum amount of goods to meet customer demand and acknowledging all other issues

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5
Q

Cost plus pricing

A

cost-based method for setting prices

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6
Q

Prime Vendor

A

the supplier that provides the materials or products

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7
Q

Blanket Agreement

A

Simplified method of filing anticipated repetitive needs for supplies or services by establishing large accounts

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8
Q

Purchasing specifications

A

size of container, brand, quality designation, market form

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9
Q

Product labels

A

nutritional info, serving size, ingredient listing

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10
Q

Inventory sheet

A

tracking device is used for monitoring and ordering food/supplies

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11
Q

Percent weight change

A

the difference in weight over the normal weight x 100

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12
Q

FDA

A

Laws and regulations pertaining to food

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13
Q

Food and Drug cosmetic act

A

standards of identity

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14
Q

Agricultural Marketing Act

A

grading system for agricultural products (Voluntary)

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15
Q

Par Stock system

A

required minimum number for each product stock

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16
Q

Receiving area

A

located close to delivery dock, near storage. Must be inspected before for accuracy and quality. Frozen goods should be inspected before being moved to make sure they have been frozen the whole time.

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17
Q

Americans with disabilities act

A

prevents discrimination based on disability, equal opportunity employment. Renovations must follow the laws in providing reasonable accommodation.

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18
Q

Dishwasher prewash temp

A

110-140 F

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19
Q

Dishwasher wash temp

A

140-160 F

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20
Q

Dishwasher rinse temp

A

170 F

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21
Q

Capital Budget

A

money for purchasing/replacing equipment (long term financial planning)

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22
Q

Operating budget

A

day to day operation costs

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23
Q

Cash budget

A

incoming and outgoing cash

24
Q

master budget

A

capital, operating, and cash budgets

25
Q

What to do if labor costs are over budget

A

review schedules, work flow, production standard. avoid down time by assigning additional tasks. Be sure employees are properly trained. try self service counters. review customer usage of services

26
Q

Merchandising

A

Marketing, promotions, and selling. product placement to increase sales, making the product look better to the eye

27
Q

Institute of medicine 6 quality aims

A

patient safety, patient centered, effectiveness, efficiency, timeliness, and equity.

28
Q

Worker Investment act of 1998

A

seeks to meet the needs of employers and employees by setting guidelines for education and training

29
Q

Job breakdown

A

takes every listed duty in the description and details exactly how each task is done

30
Q

Job enlargement

A

adds variety to assigned tasks to prevent boredom

31
Q

Job enrichment

A

builds additional responsibility and independence into a a job to add employee satisfaction

32
Q

Cross-training

A

team members who have similar jobs are trained on each others duties and tasks.

33
Q

Full Time Equivalent

A

compares management of regular full time workers to management of part time workers

34
Q

Bona Fide occupational Qualifications (BFOQ)

A

qualifications which under different circumstances may be considered discriminatory but are absolutely necessary to perform a job.

35
Q

Indirect Costs

A

incurred by operations that are fixed and remain the same regardless of how much revenue is earned

36
Q

direct variable, flexible costs

A

vary according to sales and production

37
Q

semi-variable

A

have both fixed and variable components (electric: a set amount to keep the lights on but amplified by equipment usage)

38
Q

Sunk costs

A

purchases that have already been made and cannot be reversed or altered

39
Q

Differential cost

A

difference in cost between two comparable alternatives

40
Q

General ledger

A

history of food service operations financial dealings throughout the life cycle of the business

41
Q

Daily food cost report

A

percent of income was spent on food (daily food cost/daily income)

42
Q

Profit margin

A

net profit/revenue

43
Q

Factor pricing method

A

calculate mark up factor (100/food cost percentage) x raw food cost = price

44
Q

Prime cost pricing method

A

multiply prime cost (raw food plus labor cost) by mark-up factor

45
Q

Cost of profit pricing method

A

total food cost/desired cost percentage

46
Q

Laissez-faire management style

A

team members are not directed by management

47
Q

open-door policy

A

encourages employees too speak freely to management about any business or product

48
Q

authoritarian management style

A

manager tells team members what is expected of them with specific guidance, scheduling, and direction

49
Q

autocratic management style

A

manager makes all decision and keeps tight control over the team

50
Q

Blake and mouton managerial grid

A

2 axis of managers concern for people and concern for production

51
Q

traditional /classical approach

A

top-down authority, hierarchy approach

52
Q

systems approach

A

open and interactive, system will be affected by each part

53
Q

situational leadership

A

many methods are affective for different situations

54
Q

transactional leadership

A

bottom line focus. short term goals are important above long term satisfaction

55
Q

transformational leadership

A

meaning and purpose focused. long term organization view

56
Q

Maslow’s hierarchy of needs

A

physiological needs at the bottom, then safety, belonging, esteem, self-actualization

57
Q

herzberg’s theory and motivation

A

motivating elements are those that relate to a sense of achievement.

Dietetic Technician Exam (10 decks)

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