HUEC MGT - Exam #2 (Part 1) Flashcards

1
Q

What is Negotiation?

A

→ Any interaction with a human!

  • Two or more parties
  • Offer, counteroffer
  • Concessions
  • Reach agreement
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2
Q

What is Collaborative Negotiation?

A

“win-win” negotiation – Sustains relationships! ;

-ONLY type that is really good for business negotiations

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3
Q

What is Competitive Negotiation?

A
  • Do whatever it takes to win, regardless of relationships or means of achieving;
  • Winner takes all negotiation → Can damage relationships
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4
Q

What makes a good negotiator?

A
  • Planning skills
  • Integrity → honest and fair
  • Verbal Clarity
  • Thinking under stress
  • General Practical Sense
  • Ability to gain respect→ Need to get people to listen!
  • Team leadership skills
  • Tact
  • Ability to exploit power
  • Open mind
  • Professional standards
  • Product knowledge
  • Self-Confidence
  • Persistence
  • Insight
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5
Q

What is NOT a necessity to be a good negotiator?

A

**POSITION and EDUCATION level were NEVER included

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6
Q

What are Negotiation Skills?

A
  • Developing ability to resolve disputes, conflicts;

- Effective = must be willingness to work with other people to reach solution everyone can live with

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7
Q

What is the key to effective Negotiation?

A
  • Communication!
    1. SPEAKING
    2. LISTENING
    3. UNDERSTANDING
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8
Q

What is involved in Speaking?

A

-Explanation of problem from each perspective
-Facts;
-Feelings
oWhat are you interests?
oWhat do you have to gain?
oWhat can you lose?
-First person
-Think through what will be said!

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9
Q

What is involved in Listening?

A
  • ACTIVE process → Need to focus on other person and understand what they are saying! Required to determine cooperative solutions ;
  • Concentrate on other person → Good eye contact, positive and open body language;
  • Encourage other to share thoughts and feelings → Don’t be the “first” person to talk ;
  • Give feedback;
  • Maintain eye contact;
  • Repeat understanding of what is said
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10
Q

What indicates Understanding during negotiation?

A
  • Common understanding of each side
  • Body language
  • Facial expressions
  • Hand gestures
  • Degree of eye contact
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11
Q

What is PRE-Negotiation Planning?

A
  • PREPARE, PREPARE PREPARE;
  • Need to be prepared and know what you are going into;
  • Negotiators with high aspirations consistently outperform those with low aspirations.;
  • Think thorough and practice the conversation!;
  • Need to be fluent in the conversation before it occurs
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12
Q

What saying is typically associated with Negotiation?

A
  • “Knowledge is Power”

- Pie = symbol

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13
Q

What might be included in PRE-Negotiation Planning?

A
  • Expert involvement required?
  • Research options/issues and precedence
  • Understand motivators of stakeholders
  • Know impact of each option
  • Risk/opportunity assessment
  • Timing
  • Summarize pros and cons
  • Cultural considerations
  • Formulate strategy [based on research]
  • Pre-meeting info dissemination
  • Invite appropriate representative [with power]
  • Set conducive agenda, facilities, time
  • Plan for post negotiation action
  • Plan for analysis of “lessons learned”
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14
Q

What are the Negotiation challenges in Dietetics Mgt?

A
  • Manager/Employee
  • Salary, benefits
  • Manager/Supplier
  • Price, delivery
  • Manager/Union
  • Collective bargaining
  • Manager/Work Units
  • Job responsibilities
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15
Q

Other Challenges?

A
  • Staffing shortages …. Clinical, Foodservice
  • “Make or Buy” decisions
  • Trade-offs between Time, Costs and Quality … homemade rolls??
  • Change Management
  • Resource prioritizations … patient education materials? New foods for café?
  • Budget cuts … Layoffs …. Who?
  • Vendor Selection
  • Work Space and equipment needs
  • Staff Management strategies
  • Family and Friends
  • Other!
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16
Q

What Increases the effectiveness of a negotiation?

A
  • Research other individual, position → KNOW who you are dealing with;
  • Begin with positive overture;
  • Address problems (not personalities);
  • Pay attention to initial discussions and offers;
  • Emphasize WIN-WIN!!!;
  • Create trusting/open environment;
  • TIP = Learn to read body language! → People can really disguise their tone of voice!
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17
Q

What are the components of face-to-face communication?

A
  • Body language = 50%
  • Tone of voice = 40%
  • Words = 10%
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18
Q

What are the different types of Key Motivators?

A
  1. Tangible;

2. Less tangible

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19
Q

Tangible Key Motivators?

A
  • Money;
  • Workload, overtime, training, vacation;
  • Contract issues
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20
Q

Less Tangible Key Motivators?

A
  • Desire to be heard, needs acknowledged;
  • Save face/look good;
  • Resistance to change, fear of unknown;
  • Desire to satisfy their boss;
  • Biases, dislikes, political, ethnic ;
  • Emotional
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21
Q

What are the CHALLENGES to handling emotions during negotiation?

A
  • Anger/Exasperation
  • Insulted
  • Guilt
  • False flattery
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22
Q

What are the RESPONSES to emotions during negotiation?

A
  • Allow Venting, Probe for WHY;
  • What would not be insulting?;
  • Focus on issues;
  • Re-focus
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23
Q

Tips for Handling Emotions

A
  • Do not lose your cool ;
  • Try to defuse with acknowledgement, empathy, patience, impartiality.;
  • Deal with less emotional issues first;
  • Know your own “Hot Buttons”;
  • Practice!
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24
Q

What is involved in Win-Win Negotiation?

A

Practice!!;

  • ESTABLISH RAPPORT, find common goals;
  • Probe for understanding ;
  • Beliefs, goals, win/win options;
  • Hidden stakeholder motivators;
  • Paraphrase for confirmation;
  • Analyze outcomes/risks;
  • Summarize agreement and next steps
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25
Q

Tips for Win-Win Negotiation

A
  • If stalled, go back to agreement;
  • Break up disagreement → Agree on one part!;
  • Build on common ground;
  • Avoid emotional responses (even if insulted);
  • Think of what will be lost → If no agreement or can be made ;
  • Consider interim options or postponement
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26
Q

How can providing alternatives HELP a negotiation?

A

Being PROACTIVE can… (Problem Seeker!);

  • Help position = Having multiple offers or options can help you make your case! ;
  • Makes you more flexible! And people are more willing to work with you
  • Reduce wheel spinning;
  • Speed decision making;
  • Increase Executive appeal/credibility
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27
Q

What are the dangers of advancing with alternatives?

A
  • Being premature, not well considered ;
  • Intangible motivations not satisfied;
  • Trust not established;
  • Tip: maximize advanced dialogue with key interest groups
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28
Q

What are common pitfalls to avoid in Negotiating?

A
  • Poor planning;
  • Weak knowledge of key motivators! ;
  • Poor handling of alternatives;
  • Failure to pay attention to opponent;
  • Impatience/ Poor timing;
  • Allowing emotions to escalate;
  • Negotiating with the un-empowered! → Only spend time negotiating with people who have the abilities to give you what you need and can make a decision! ;
  • Poor close → Tell them, and then tell them what you told them!
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29
Q

What are the TIMING factors for negotiation?

A
  • Minimize spontaneous negotiations;
  • Watch for “bad” times to avoid;
  • Seek adequate time slot;
  • Take time establish rapport/ice break → Relationships matter!!;
  • Establish common goals/understandings;
  • Know when to be silent, “pause button”;
  • Know when to close → Know when to walk away! Or when you’ve said all they are going to listen to. Don’t spin your own wheels. ;
  • Know the effect of a delayed vs expedient;
  • Be prepared to adjourn;
  • Allow time for advanced review of key material
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30
Q

What is the main consideration for LOCATION of a negotiation?

A
  • Seek a site conducive to negotiating…;
  • Free from interruptions/distractions/noise → No busy meeting places; Comfortable all the way around ;
  • Comfortable seating, temperature, lighting = Enough chairs Carpet, Windows;
  • Appropriately equipped: flip chart, tables…;
  • Culturally appropriate;
  • Calming [soft tones];
  • Light refreshments
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31
Q

Why should you “Know the Stakes” of a negotiation?

A
  • Anticipate potential consequences, Worst Case”;
  • Dig for hidden issues [“I already told my chefs that we are not buying premade ANYTHING” or “The Department Head wants it done this way” ]
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32
Q

What is Self Control in a negotiation?

A
  • Be impartial when possible;
  • Maintain emotional distance;
  • Know how to defuse tension;
  • Know your Hot Buttons….
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33
Q

What is Marketing?

A
  • The management process responsible for identifying, anticipating and satisfying customer requirements profitably.;
  • TO BE SUCCESSFUL, AN ENTERPRISE MUST BE AWARE OF MARKETING
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34
Q

What is the purpose or goal of marketing?

A
  • Focus on identifying the NEEDS, WANTS, and DEMANDS of customers;
  • Develop product/service to meet identified needs
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35
Q

What are the differences in Needs, Wants and Demands?

A
  1. Need – Things required for a state of well-being;
  2. Wants — socially accepted ways to meet needs;
  3. Demands — wants that are supported by RESOURCES that allow the wants to be fulfilled ($$$)
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36
Q

What is the Marketplace?

A

The setting or environment (MILIEU) in which goods are exchanged

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37
Q

What are the 5 Marketplace Perspectives or Views?

A
  1. Production Perspective
  2. Product Perspective
  3. Selling Perspective
  4. Marketing Perspective
  5. Social Marketing Perspective
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38
Q

What is PRODUCTION Perspective?

A

-The consumer will favor products that are readily available and affordable
EX: Group nutrition classes = more affordable than 1:1 consult!

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39
Q

What is PRODUCT Perspective?

A

The consumer will favor the product that has the most value, desirable features or best performance

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40
Q

What is the SELLING Perspective?

A

-Getting customer to purchase product;
-Active promotion;
-Convenience customer to buy not wanted or not needed
→ Direct promotion to consumers to introduce them to a product that was not being sought

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41
Q

What the MARKETING Perspective?

A

-Emphasis on consumers’ needs, wants, and demands;
-Customer-driven;
→ Determining the wants and needs of the target market and developing products to satisfy those needs

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42
Q

What is SOCIETAL MARKETING Perspective?

A

-Goes beyond meeting needs of consumer;
-Related to good of SOCIETY;
-Beer manufacturer promoting the designated driver;
-Cereal box with MyPlate;
- “Fruits and Veggies – More Matters”
→ Balancing the customers’ needs for satisfaction with the organizational goal of making profit while acting in the best interest in the society

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43
Q

What are the Marketing roles that might be assumed by a dietician?

A
  1. The MARKETER;

2. A CONSUMER

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44
Q

What might a dietician market?

A

MARKETER:

  • Nutritional Services (Yourself);
  • Services to Clients;
  • Assessment, Education, Consultation;
  • New products to clients or hospital = Enteral formula, Food supplies
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45
Q

What might a dietitian be a consumer for?

A
  • New products from manufacturers (FNCE) = Enteral formulas, Food supplies;
  • Middlemen: individuals or groups who work in distribution channel moving the product from producer or manufacturer to the consumer
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46
Q

What is Mass Marketing?

A
  • Designed to appeal to the MAJORITY of the population;
  • NO differentiation among subgroups;
  • Pros → Gives product variety allowing for CHANGE in preference & need over time;
  • Cons → Not as effective than if it were targeted to a certain subgroup of a population
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47
Q

What is Target Marketing?

A

*Appeals to a SPECIFIC subgroup of a population;

-Ex: Vitamin Supplements
•Chewable for children
•With iron for women
•Liquids for infants
•Formulated for senior citizens
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48
Q

What is the difference between a MASS market, and a TARGET market?

A
  • MASS MARKET…the population at large w/o discriminating among population subgroups;
  • TARGET MARKET…unique subgroup w/in the population
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49
Q

What are the the 3 part of Target Marketing?

A
  1. Market Segmentation
  2. Market Targeting
  3. Market Positioning
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50
Q

What is Market Segmentation?

A
  1. Categorize the market! (Age, Gender, Race, Income);
  2. Splitting market into groups with similar needs & characteristics → SPECIFIC to the product;
  3. Products & marketing activities tailored to needs of segments → “cookies for brunettes??”, don’t be too mutually exclusive! ;
  4. Segmented by lifestyle, geography, etc
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51
Q

What needs to be considered with Target Marketing?

A

“The market for products related to dietetics are limitless.”

  • Traditional segments are well established.
  • New markets are waiting to be discovered!
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52
Q

What is Market Targeting?

A

Now that you’ve divided the market into subgroups, it’s time to target a group!

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53
Q

What factors need to be considered when targeting a market?

A
  1. Size of market segment = Whole population? Or a Small Group?
  2. Anticipated growth = Is there room for growth?
  3. Competition product differentiation = Don’t try and produce something that someone down the road is already into
  4. Cost of resources required to develop & promote = Production and overhead are expensive → Choose ONE product
  5. Return on investment = Pricing strategy → Must be profitable!
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54
Q

What is Market Positioning?

A
  • The target market has been established, the product has been customized to the market, now the product must be positioned!;
  • Product Positioning + Market Positioning
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55
Q

What is Product Positioning?

A

How the customers perceive the product!

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56
Q

What is Market Positioning?

A

-Determining which characteristics are most important to the target market =
1. Presentation to market
Emphasize characteristics of product/service
2. Equating product/service with benefits → Market needs to under stand the benefits or the message related to your product!

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57
Q

What is Market Research?

A

Process of collecting data about customers and competitors;

  • Involves PRIMARY and SECONDARY research;
  • Why? =
    1. To learn about potential markets
    2. Find out what consumers want, need, and demand
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58
Q

What is Primary Research?

A

Original research that YOU pull together!;

  • Gathering first hand data; questionnaires, focus groups;
  • Original research;
  • More costly
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59
Q

What is Secondary Research?

A

Research taken from already established sources!

  • Gathering existing data; trade journals, government statistics;
  • Information from libraries, business publications, the internet, etc.;
  • Usually, if not always, free!
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60
Q

What are the 3 steps of Market Research?

A
  1. Needs identification→ What do you need to know about the customers/competitor’s/market trends/products?
  2. Information gathering→ DO the research
  3. Data analysis→ Learn from the research and apply it to your market!
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61
Q

What is Needs Identification?

A

(Step 1 of Market Research):
Helps avoid information overload! → Must be selective in information that is chosen.
— Consumer Information;
— Industry Information

62
Q

What Consumer Information is established in Needs Identification?

A

→ Who the market might be!
= Age, gender, lifestyle, background, economic status, family composition, cultural, occupation, education, health, wellness, nutrition, residence, beliefs, attitudes

63
Q

What Industry Information is established in Needs Identification?

A

→ Competition?! What products and services are already out there?! What is there price?
= Competition, products/services, market penetration, market share, price, growth, market channels

64
Q

What is Information Gathering?

A

(Step 2 of Market Research) = Now that you’ve identified the needs, time to collect the data!:

  • Primary Data and
  • Secondary Data
65
Q

What is Data Analysis?

A

(Step 3 of Market Research) =

  • Compilation and analysis of primary and secondary data;
  • Determines what an organization’s marketing mix will be.
66
Q

What is Marketing Mix?

A
  • Combo that contribute to marketing of a product;
  • “4 P’s” centered around the target market =
    1. Product
    2. Price
    3. Place
    4. Promotion
67
Q

What is a Product?

A

ANYTHING that can be offered to the market in order to satisfy a need, want and demand of consumers → Want + Need + Demand;

  • Goods
  • Services
  • Activities
  • Ideas
  • People
68
Q

What are Goods?

A

Products that are…

  • Tangible product
  • Owned
  • Ownership transferred from provider to customer
69
Q

What are the types of Goods?

A
  1. DURABLE – Long life span; Have an usual life expectancy measured in YEARS.
    Examples: vehicles, foodservice appliances, furniture
  2. NONDURABLE (used up) – Short life span; Have a usual life expectancy measured in DAY, MONTHS, or a FEW YEARS.
    Examples: dishes, uniforms, canned and paper goods
  3. PERISHABLES – spoil very rapidly
70
Q

What are Services?

A
  • Intangible products; providing or during a job for another;
  • 4 characteristics:
    1. Intangibility
    2. Inseparability
    3. Variability
    4. Service Perishability
    • Differentiate services from goods (tangible/durable)
71
Q

What is Intangible (services)?

A
  • Cannot be seen, touched or held before they are purchased;

- Client often receives something tangible to represent service either before or after the service is rendered

72
Q

What is Inseparable (services)?

A
  • Product cannot be separated from its provider;

- EX: Assessment = RD/RDN

73
Q

What is Variability (services)?

A
  • Variable Services = not uniform;
  • Factors influencing variability:
    1. service provider
    2. consumer
    3. circumstances under which the service takes place
74
Q

What is Perishability (services)?

A
  • Services cannot be stored for future use;
  • Must be accepted when it is delivered or it is lost.;
  • Accommodations for consumer demands
75
Q

What are Combination Products?

A

-Combination of goods and services as a product.;
EX: Foodservice
— food is a good (tangible)
…and…
— serving of the food is a service (intangible)

76
Q

What are places?

A

PRODUCTS

77
Q

What are ideas and information?

A

PRODUCTS

78
Q

What are the qualities of a PRODUCT?

A

-Should satisfy needs of customer;
-Includes range of factors…
•Packaging
•Quality
•After-sales service
•Branding

79
Q

What is PLACE?

A
  • Getting product to consumer
  • LOCATION
  • Can range from a store, to a clinic, to a restaurant, mail order, internet/e-commerce is getting huge!
80
Q

Placement of goods takes advantage of…

A

DISTRIBUTION CHANNELS = how the goods/services get to the customer!

  • Direct marketing channel
  • Middlemen
81
Q

What are Direct Marketing Channels?

A
  • Simplest;

- Product distributed directly to end user without aid of middleman

82
Q

What are Middlemen?

A
  • Being that distributes product between manufacturer and end user;
  • Some transactions involve three or more middlemen;
  • Essential part of distribution channels
83
Q

Differences in Middlemen?

A

All middlemen are not alike;

  • Ownership;
  • Consultative;

Other names for middlemen = Wholesaler, retailer, distributor, agent, broker

84
Q

What are the types of Distribution Systems?

A
  1. Retail Distribution
  2. Wholesale Distribution
  3. Service Distribution
85
Q

What is Retail Distribution?

A
  • Retail involves an organization or individual who sells products directly to the end user of the product;
  • Standard: Retail store;
  • Also includes hospitals, hotels, and banks
86
Q

What is Wholesale Distribution?

A
  • Company buys products from producer or grower and sells to the retailer, who then sells product to end user.;
  • Wholesaler = middleman;
  • Dietetic practitioners who work in foodservice are likely to purchase from wholesalers.
87
Q

What is Service Distribution?

A
  • Involves fewest amount of middlemen;

- Takes into consideration the placement of services where consumers have easy access, and are likely to be

88
Q

What is PRICE?

A
  • PRICE to client/customer – cost of the product to the consumer;
  • Only component of marketing mix associated with revenue;
  • Involves strategies of determining cost of products
89
Q

What are the components that determine PRICE?

A
  • Cost to produce;
  • Profit desired;
  • Business objectives;
  • Competitor’s charge;
  • Willingness of customer to pay
90
Q

What is considered in Pricing Strategy?

A
  1. Objective of the organization;
  2. Cost of producing product;
  3. Formula
  4. Psychology
91
Q

Pricing and Cost of production?

A
  • Goal to breakeven, need to rid inventory of old product, improving cash flow, etc.;
  • Actual costs of producing the product MUST be calculated
92
Q

How does Psychology affect pricing?

A
  • Pricing according to customers expectations;
  • Pricing items just under an even dollar amount
  • Odd numbers in pricing are associated with value
93
Q

What might customers’ expectations be?

A
  • Higher prices for fine-dining = Clean linens, fresh flowers, formally dressed and attentive wait-staff;
  • Dinner vs. Lunch;
  • Weekday vs. weekend sales;
  • Price adjustments;
  • Seasonal specials & returned goods;
  • The economy
94
Q

What is PROMOTION?

A
  • Communicating information about the product to the customer;
  • Raise awareness;
  • Encourage sales;
  • Create or change a brand image;
  • Maintain market share
95
Q

What are the techniques for PROMOTION?

A
  • Advertising
  • Personal selling
  • Sales promotion
  • Sponsorship
  • Merchandizing
  • Direct mail
96
Q

What is Advertising?

A
  • Carrying message about product to wide segment of population
  • Target marketing to specific audiences;
  • Placing ads in specific location
97
Q

Method of Advertising

A
  • Print, radio, TV, Internet
  • Advertiser Control
  • Repeated
  • Expensive
  • Impersonal
  • One way communication
98
Q

What is Personal Selling?

A
  • One on One;
  • MOST EFFECTIVE form of promotion;
  • Encourages two-way communication;
  • Usually customers listen because it is polite;
  • Can be expensive;
  • Expense is in training staff members in representing attributes of the organization and product worth.
99
Q

What is Sale Promotion?

A
  • Use of tools to attract customer’s attention;
  • Games, prizes, coupons, reduced-price sales;
  • Focus is on immediate sales;
  • Usually SHORT-term;
100
Q

When is Sale Promotion used?

A
  • Downturns in the overall economy;
  • Introduce new product;
  • Boost sales
101
Q

What is Public Relations?

A

-Sponsorship…unpaid publicity
EX:
-RD at triathlon;
-Involves news story or photograph

102
Q

Advantages/Disadvantages of Public Relations

A

Advantages= More believable than advertising; No monitory compensation involved;

Disadvantage = No control of what is said or placement of the advertisement

103
Q

What is Merchandising?

A
  • Physical display of product to the customer;
  • Consideration is given to placement of product;
  • Products placed in enticing ways to attract customers

Ex. Placement of sweetened cereals to target children

  • Sweet cereal on bottom shelf;
  • High-fiber cereal on top shelf
104
Q

What is Marketing overall?

A
  • A discipline
  • Years of education and practice to master
  • Based on organization philosophy
  • Backed by market research
  • Focused on meeting the needs of a target market!
105
Q

What is Product-Lifecycle?

A
  • Sales should increase overtime
    1. Introduction;
    2. Growth;
    3. Maturity;
    4. Decline
106
Q

How is a stronger market position created?

A
  • Market research suggested development of variants low risk;
  • Prospect of good rate of return;
  • Extending brand with huge consumer support;
  • Judgment proved correct…;
  • For company;
  • For stakeholders
107
Q

What are the types of workers?

A
  • Professional
  • Supervisor
  • Skilled
  • Unskilled
108
Q

What is a Professional job?

A
  • Extensive FORMAL education
  • Independent judgment
  • Minimal supervision
  • Knowledge and skills to learn other jobs
  • EX: Dieticians and Physicians
109
Q

What is Specialization of a Profession?

A
  • More proficient in selected area
  • More independent
  • Some practical/basic skills lost
  • Management in specialty
  • Knowledge ≠ proficiency
  • PROFICIENCY…mastery of technique
110
Q

What is a Supervisor?

A
  • Oversees and directs work of subordinates and responsible for own;
  • Responsible for output;
  • Responsibility and authority
111
Q

What is a Skilled worker?

A

– Special training or skill to perform a specific job;

  • On-the-job or technical training;
  • Require some supervision;
  • Do NOT need to be micromanaged;
  • EX: Cooks, Exterminators, Secretaries
112
Q

What is an Unskilled worker?

A

– Brings no marketable skill to the job;

  • Literacy training;
  • Often know more about job;
  • Management should solicit input;
  • EX: Cashiers, Food Service Workers
113
Q

What are the different categories of Employment status?

A
  • There are no set standards;
  • Full-time
  • Part-time
  • Short-Hour
  • Casual
114
Q

What is Full-Time?

A

FULL-TIME = Usually 40 hours per week;

  • 2080 hours per year (40 x 52);
  • 8 hours per day;
  • 4 days @ 10 hours;
  • 4 days @ 9 hours, 1 day @ 4 hours
115
Q

What are the types of partial employment?

A
  • Short-Hour – < 20 hrs/week
  • Part-time – Anything < 40 hrs/week
  • Casual – prn = work as needed
116
Q

What is Job Sharing?

A
  • Two or more individuals perform a full-time position;
  • Advantages: two for one;
  • Disadvantages: continuity, less productive
117
Q

What is Probation?

A
  • Employee can be dismissed from the job WITHOUT cause and are not 100% hired until after the period → typically last about 60-90 days to determine if an employee truly fits the position and can do the job ;
  • After this probationary time period, CAUSE is required to dismiss an employee (lots of paperwork!
118
Q

What are Contingent Employees?

A

Only used for temporary employment to complete a job or project
— Contract –
— Temporary –

119
Q

What are Contract Employees?

A

120
Q

What are Temporary Employees?

A

121
Q

What is an Hourly Worker?

A
  • Paid a set rate for each hour worked, which is at least minimum wage → NON-Exempt;
  • Base rate = hourly rate of pay
  • Time is tracked – time clock or time sheets;
  • Salaries can increase or decrease depending on how many hours worked (late to work, leaves early, differential wages)
122
Q

What is a Salaried Worker?

A
  • An employee who has a set, usually annual salary and is expected to work until the job is completed → EXEMPT;
  • Paid for doing a job until it is completed;
  • Usually a 40 hour work week with fluctuations;
  • Managers should monitor workers hours to avoid illness, burnout, or attrition
123
Q

What are Differential Wages?

A
  • Changes in the rate of pay
  • Method to reimburse hourly workers
  • Should be mandated by law, contract, or policy
  • Most common differential wage rate: overtime
124
Q

What is Double-Back differential pay?

A

Additional pay earned if less than a minimum period of time elapse between the time an employee completes a shift and the next shift begins

125
Q

What is Double-Time differential pay?

A
  • Pay earned at twice the base pay;
  • Used if an employee works excessively long hours or for many consecutive days;
  • Sometimes for overtime on a holiday
126
Q

What is Hazard pay?

A

Additional pay given to a n employee for hours worked performing particularly hazardous or distasteful tasks

127
Q

What is Holiday Pay?

A

Premium pay for time worked for working on an employer-designated holiday

128
Q

What is Overtime pay?

A

Additional pay for hours worked in excess of full-time; Often this is more than 8 hours a day or 40 hours in a week

129
Q

What is Pay in Lieu of Benefits?

A

Addition to the base pay rate earned by employees who are NOT eligible for benefits

130
Q

What is Shift Differential?

A

Additional pay for employees who work evenings or night or who come to work very early in the mornings may be paid for all or part of a shift

131
Q

What is Split Shift?

A

Additional pay for working a shirt that is NON-continuous or “split” into two distinct blocks of time

132
Q

What is Time and a Half?

A

Pay rate of 150% of base rate for overtime

133
Q

What is differential for Work in a Higher Job Class?

A

Employee is paid at the rate for the job performed rather than at that employee’s usual base pay

134
Q

What is differential for Work in a Lower Job Class?

A

Employee earns the usual base rate, even though a lower-rate job is performed

135
Q

What is Compensatory Time Off?

A
  • Method used to compensate for unpaid overtime hours
  • Employees are allowed to take off for the hours they work that are greater than 40 in a week
  • Potential for abuse, so policies must be clear → Make all KTE approved by manager/supervisor in advance
  • Employer decides compensatory time
136
Q

What is On-Call?

A
  • When employees must be available to come into work on short notice
  • Usually an acute healthcare position
  • May be Dietitians on weekends
  • Should be included in job description
  • Method of pay varies
137
Q

What are Full-Time Equivalents?

A
  • A standard term used to describe the number of full-time positions worked by all employees;
  • One FTE = 40 hours per week, or 2080 hours per year;
  • Number of FTEs measure span of control for manager
138
Q

What are FTEs used for?

A
  • Count employees
  • Form a budget
  • Measure productivity
  • Determine effect of change
  • Determine appropriate staffing levels
139
Q

FTEs used for Budgeting

A
FTE = 40hrs/wk.
-Used for budgeting
 — 25 @ 40 hrs. = 1000 hrs.
— 5 @ 20 hrs. = 100 hrs.
— 10 @ 16 hrs. = 160 hrs.
— Total = 1260 hours
Then….
= 1,260 hrs. ÷ 40 hrs. = 31.5 FTEs
 — 40 employees = 31.5 FTEs
140
Q

What are the FTE implications for Managers?

A
  • Span of control
  • Job Performance
  • Staffing needs
  • Labor costs
141
Q

What is Diversity?

A
  • Integration of diverse workers into the workplace in a unifying way;
  • Goal = strengthen the organization; to provide a work environment where everyone is a contributing member of the workforce
142
Q

What is a Multicultural Organization?

A

…values, encourages, and affirms

  1. diverse cultural modes
  2. each point of view is valid
  3. different cultures contribute
143
Q

What are the PRIMARY dimensions of diversity?

A

PRIMARY…inborn

  • Race
  • Gender
  • Physical abilities
  • Ethnic background
144
Q

What are SECONDARY dimensions of diversity?

A

SECONDARY…learned or earned

  • Education/work experience
  • Marital status
  • Religion
  • Functional specialty
  • Sexual orientation
  • Body size
145
Q

What are the legislative initiatives that have taken place to promote diversity?

A
  1. Ethnic/National Origin, Race, Religion & Sex Discrimination
  2. Rehabilitation Act of 1973
  3. Americans with Disabilities Act (ADA) – Requires reasonable accommodations be made for disabled workers
  4. The Age Discrimination Act of 1975
  5. The Age Discrimination Act of 1967
146
Q

What is the US Equal Employment Opportunity Commission?

A

– Treat all job candidates equally

147
Q

What is Affirmative Action?

A

Gives hiring preference to underrepresented workers

148
Q

What are the benefits of Diversity?

A
  • Larger labor pool
  • Broad viewpoints/ideas
  • Breadth of experience
  • Opportunities for growth
  • Responsive to greater community
149
Q

What are drawbacks of Diversity?

A

-Xenophobia – fear of strangers or foreigners; feeling threatened by those that are different ;
-Feel threatened;
-Sabotage new workers;
-Losses;
-Employees refuse to change;
-Unpleasant work environment;
-Volatility
→ Takes time, energy and money to implement programs for employees to overcome biases and deal with diverse people

150
Q

What is Compliance vs. Commitment?

A
  • EVERYONE has to be compliant and in line with the law

- But COMITMENT means to embrace, promote and encourage their internal diversity!