Functions of management

Question 1

5 fx of management

Answer 1

plan organize direct control and evaluate

Question 2

P:difference in time btw short range/operational planning and long range planning

Answer 2

1 vs 5 (goals and objectives) yrs

Question 3

P:strategic planning focus on

Answer 3

decisions, not plans, intended future outcomes for the company swot analysis

Question 4

P:disaster planning

Answer 4

one gallon of water/person/day for min 3 days

Question 5

O:organizational chart shows how employees __ ___ the ___

Answer 5

fits into the organization

Question 6

O: Organizational chart depicts line of authority with __ lines

Answer 6

solid

Question 7

O: Organizational chart depicts advisory positions with __ lines

Answer 7

dotted

Question 8

O:organizational chart does not show

Answer 8

degree of authority at each level

Question 9

Advisory staff eg:

Answer 9

consultant dietitian in a nursing home

Question 10

Functional serves as both __ and ___

Answer 10

line and staff

Question 11

span of control when need narrow span VS wide span

Answer 11

narrow: lots of newly hired wide: highly trained motivated workers

Question 12

staffing patterns: acute care conventional meals per labor hour

Answer 12

3.5 meal/labor hr

Question 13

extended care meals/ labor hr

Answer 13

5

Question 14

cafeteria

Answer 14

5.5 meals/labor hr

Question 15

school food service

Answer 15

13-15 meals/ labor hr

Question 16

meal equivalent is a measure of __ defined as

Answer 16

productivity, defined as amount of all food sales divided by average cost of a typical meal

Question 17

absolute FTE is

Answer 17

min number of employee needed to staff the facility; counts productive hours (hrs actually worked)

Question 18

adjusted FTE counts

Answer 18

benefit days and days off

Question 19

day, week, yr hrs FTE

Answer 19

8, 40, 2080

Question 20

How calculate number of relief employees needed

Answer 20

FTE*0.55

Question 21

A relief worker cab cover day off of __ FTE/ wk in hospital foodservice

Answer 21

2.5

Question 22

efficiency of equipment placement, studies work motions, shows number of movements between pieces of equipment

Answer 22

cross chart

Question 23

observe random samples to determine % of time working or idle

Answer 23

work sampling

Question 24

work schedule 3 types

Answer 24

master, shift, production schedule

Question 25

overall plan , days on and off, vacations, basis for developing weekly schedule is what schedule

Answer 25

master schedule

Question 26

staffing patterns for a particular operation, positions and hrs worked, no. of days worked/ week, relief assignments

Answer 26

shift schedule

Question 27

time sequencing of events required to produce a meal, employee assignments and menu items, quantity to prepare and timing

Answer 27

production schedule

Question 28

most important communication skill when directing and coordinating

Answer 28

listening skills

Question 29

organizational communication channels 5

Answer 29

upward, downward, diagonal, horizontal, informal(grapevine)

Question 30

from department head to the rands of workers

Answer 30

downward org comm channel

Question 31

procedure manuals, policy statements are eg of __comm channel

Answer 31

downward

Question 32

from workers to department head

Answer 32

upward

Question 33

open door policy, suggestion boxes, grievance procedures

Answer 33

upward comm channel

Question 34

between nutrition and nursing or btwn production and service within nutrition

Answer 34

horizontal comm channel

Question 35

minimizes time and effort expended in organizations

Answer 35

diagnal

Question 36

ordering clerk in foodservice send requests directly to purchasing department, not through food service

Answer 36

diagonal comm channel

Question 37

meet social needs of group

Answer 37

informal channel