Functions of Management

Question 1

Policies vs. Procedures

Answer 1

POLICIES are general decision-making guidelines, boundaries within you must operate

PROCEDURES are chronological sequence of activities, specific guide for daily operations

Question 2

Work schedule: Master

Answer 2

Serves as the overall plan; days on and off, vacations, basis for developing weekly schedules

Question 3

Work schedule: Shift

Answer 3

staffing patterns for a particular operation; positions and hours worked, number of days worked per week, relief assignments

Question 4

Work schedule: Production schedule

Answer 4

Time sequencing of events required to produce a meal; employee assignments and menu items; quantity to prepare and the timing (what to do when)

Question 5

Absolutely FTE

Answer 5

minimum number of employees needed to staff the facility; counts productive hours (hours actually worked)

Question 6

Adjusted FTE

Answer 6

Also takes into account the benefit days and days off

Question 7

Calculating FTE (full time equivalent)

Answer 7

compute by dividing the total number of hours used in operating the foodservice for a period of time by the normal workload hours of one employee.

FTE/day = labor hours worked per day / 8 hour normal work load

FTE/ wk = labor hours worked per week / 40 hour normal work load

FTE/yr = labor hours worked that year / 2080

Question 8

Work simplification procedures

Answer 8

• Motion economy
• Occurrence sampling
• Pathway chart or flow diagram
• Operation charts
• Process charts
• Cross charts

Question 9

Motion economy

Answer 9

reduce motions and time required

Question 10

Occurrence samping

Answer 10

observe random samples to determine percentage of time working or idle

Question 11

Pathway chart / flow diagram

Answer 11

scale drawing showing path or a worker during a process

Question 12

Operation chart

Answer 12

Movement of hands; reduces transportation and re-plan work areas (use both hands simultaneously and effectively)

Question 13

Process charts

Answer 13

steps involved in process using symbols

Question 14

Cross charts

Answer 14

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

Question 15

To increase productivity, increase the output or decrease the input

Answer 15

of meals / # hours worked

meals per labor hour

Question 16

Motivational theories: Maslow’s hierarchy of needs

Answer 16

BASIC NEEDS

• physiological (survival needs): food, clothing shelter, pay, working conditions, schedule
• Security and safety: insurance, retirement, job security

HIGHER NEEDS

• social (organized activities): belonging, acceptance, affiliation
• self-esteem: job title, praise, promotion, rewards, recognition
• self-realization: advanced training, job enrichment

Question 17

Leadership styles

Answer 17

AUTOCRATIC: demands obedience, most control, full responsibility (needed in crisis)

CONSULTATIVE: asks for input, but makes major decisions alone

BUREAUCRATIC: by the book, follows procedures to the letter

PARTICIPATIVE: emerging trend in management, encourage workers to participate in decision-making. uses quality circles (ideal)

FREE REIN: least control, allows group to make the decisions

Question 18

Leadership grid

Answer 18

IMPOVERISHED: low concern for people and production

COUNTRY CLUB: high concern for people, low concern for production

MIDDLE OF THE ROAD

AUTHORITY/OBEDIENCE/AUTOCRATIC: high concern for production, low concern for people

TEAM: high concern for people and production

Question 19

Organizational leadership systems

Answer 19

• Exploitative, autocratic: job centered makes all decisions
• Benevolent, autocratic: job centered minor decisions made by workers
• Consultative: employee-centered, gain some confidence
• Participative (MOST EFFECTIVE): employee-centered, trust and responsibility

Question 20

Scientific management

Answer 20

focus on the physical aspects of the job (assembly line, manufacturing)

Question 21

Steps in evaluating

Answer 21

1) establish qualitative and quantitative standards
2) measure performance
3) compare to standard
4) take corrective action

Question 22

Steps in decision making / problem solving

Answer 22

1) recognize and analyze the problem
2) determine workable solutions
3) gather data
4) choose solutions
5) take action
) follow-up the action

Question 23

Managerial attributes

Answer 23

Management should be hands on and value-driven; explain your value system to your employees