Functions of management Flashcards
5 fx of management
plan organize direct control and evaluate
P:difference in time btw short range/operational planning and long range planning
1 vs 5 (goals and objectives) yrs
P:strategic planning focus on
decisions, not plans, intended future outcomes for the company swot analysis
P:disaster planning
one gallon of water/person/day for min 3 days
O:organizational chart shows how employees __ ___ the ___
fits into the organization
O: Organizational chart depicts line of authority with __ lines
solid
O: Organizational chart depicts advisory positions with __ lines
dotted
O:organizational chart does not show
degree of authority at each level
Advisory staff eg:
consultant dietitian in a nursing home
Functional serves as both __ and ___
line and staff
span of control when need narrow span VS wide span
narrow: lots of newly hired wide: highly trained motivated workers
staffing patterns: acute care conventional meals per labor hour
3.5 meal/labor hr
extended care meals/ labor hr
5
cafeteria
5.5 meals/labor hr
school food service
13-15 meals/ labor hr
meal equivalent is a measure of __ defined as
productivity, defined as amount of all food sales divided by average cost of a typical meal
absolute FTE is
min number of employee needed to staff the facility; counts productive hours (hrs actually worked)
adjusted FTE counts
benefit days and days off
day, week, yr hrs FTE
8, 40, 2080
How calculate number of relief employees needed
FTE*0.55
A relief worker cab cover day off of __ FTE/ wk in hospital foodservice
2.5
efficiency of equipment placement, studies work motions, shows number of movements between pieces of equipment
cross chart
observe random samples to determine % of time working or idle
work sampling
work schedule 3 types
master, shift, production schedule
overall plan , days on and off, vacations, basis for developing weekly schedule is what schedule
master schedule
staffing patterns for a particular operation, positions and hrs worked, no. of days worked/ week, relief assignments
shift schedule
time sequencing of events required to produce a meal, employee assignments and menu items, quantity to prepare and timing
production schedule
most important communication skill when directing and coordinating
listening skills
organizational communication channels 5
upward, downward, diagonal, horizontal, informal(grapevine)
from department head to the rands of workers
downward org comm channel
procedure manuals, policy statements are eg of __comm channel
downward
from workers to department head
upward
open door policy, suggestion boxes, grievance procedures
upward comm channel
between nutrition and nursing or btwn production and service within nutrition
horizontal comm channel
minimizes time and effort expended in organizations
diagnal
ordering clerk in foodservice send requests directly to purchasing department, not through food service
diagonal comm channel
meet social needs of group
informal channel
