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RD Exam > Management > Flashcards

Management Flashcards

1
Q

Functions of management

A

POS-DCE

Plan, organize, staff, direct, control/evaluate

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2
Q

Policy and procedures are part of which mngmt function?

A

Planning

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3
Q

SWOT analysis is part of?

A

Strategic planning

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4
Q

Meals/labor hour in acute care conventional

A

3.5 meal/labor hr

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5
Q

Meals/labor hour in school cafeteria

A

13-15 meal/labor hr

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6
Q

absolute FTE vs adjusted FTE

A

absolute - productive hours

adjusted - considered benefit/off days

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7
Q

FTE calculations

A

FTE/day labor hours/8hr
FTE/week labor hours/40hr
FTE/year labor hours/2080hr

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8
Q

Actual number of employees needed calculation

A

full time positions x 0.55 = relief workers needed (add to full time)

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9
Q

Hospital food service relief workers can cover?

A

days off for 2.5 full-time workers

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10
Q

Occurrence samples

A

work simplification tool

determines % of time working/idle

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11
Q

Cross charts

A

work simplification tool

equipment placement, movements between

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12
Q

Meals per labor hour equations

A

meals per hour = #meals / #hours worked

meals per week = #meals / (#FTE x 40)

meals per day = #meals / (#FTE x 8)

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13
Q

Labor turnover rate equation

A 
#separated / total positions x 100
goal is low
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14
Q

What direction is chain of command

A

downward, Dept. head at top

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15
Q

Purpose of diagonal communication

A

minimizes time and effort

each department requests from main purchaser

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16
Q

Maslow basic and higher needs

A

Basic- physical and security. Meet first

Higher - social, esteem, realization, these are morivators. Job enrichment!

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17
Q

Herzberg’s two factors

A

Maintenance- meet first

Motivators- job enrichment, accomplishment

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18
Q

MacGregors theories

A

X - dislike work, negative, autocratic leadership

Y - like work, participative leadership

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19
Q

Hawthorne studies

A

Involved people are more productive
Due to special attention
Placebo effect
Mayo

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20
Q

Expectancy theory

A

Beer vroom
Performance leads to reward
Is the reward attractive
Path-goal

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21
Q

Autocratic leader

A

Demanding

Good in crisis

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22
Q

Participative leader

A

Best

Share power

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23
Q

Leadership grid

A

Concern for people and concern for production

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24
Q

Likert conflict management

A

Participative is best

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25
Q

Unity of commands

A

Answer to one superior

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26
Q

Theory z

A

Human relations style of management
Value of company is the people
If affected by decision, help make the decision

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27
Q

Systems approach to management

A

Consider the whole organization

A change in one part affects many

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28
Q

Leadership style depends on

A

Situation

Followers

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29
Q

Scientific management

A

physical
work-centered
efficiency

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30
Q

Management by objectives MBO

A

democratic

participative

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31
Q

Transactional vs transformational leaders

A

Transaction - reward/punish, autocratic

Transformation - participative, inspire followers

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32
Q

Organizational change theory

A

managers are catalyst for change
proactive leaders
see a need make a change

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33
Q

First step in evaluation?

A

set standard!

Then measure performance and compare to standard

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34
Q

Skills and who needs them:

A

technical - activity, lower rank
human - interpersonal, all but for sure lower rank
Conceptual - higher ranks

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35
Q

First step of problem solving

A

Recognize and assess the problem

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36
Q

Nominal group technique:

A

Delbeqc
structure brainstorming
Rank and vote

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37
Q

Delphi technique

A

experts

distance

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38
Q

Fish diagram

A

cause and effect

What causes will get effect we want

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39
Q

Pareto analysis

A

bar chart with importance of problems
work on biggest bar/problem first
80/20 rule

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40
Q

Is compromise useful?

A

nope, weak method, not usually best for org

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41
Q

Types of power

A 
Reward
Coercive
Position/legitimate
Expert
Referent - how well liked
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42
Q

Management attributes that offer success

A

bias for action (fix, do, solve)
hands on
value driven

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43
Q

SOP

A

Standards of Practice
for nutrition care
direct patient care

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44
Q

SOPP

A

Standards of professional performance
all credentialed professionals
competent behavior in any RD role

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45
Q

Who makes laws for unemployment comp?

A

states

insurance against loss of income

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46
Q

Who administers workman’s comp?

A

states

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47
Q

National Labor Relations Act

A

Wagner Act
created National Labor Relations Board NRLB
pro labor

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48
Q

Taft Hartley Labor Act

A

amended NLRA
pro management
listed unfair labor practices of unions

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49
Q

What speaks about sexual harassment

A

Civil Rights Act

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50
Q

What laws are overseen by EEOC?

A

Civil Rights Act

Equal Employment Opportunity Act

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51
Q

Which act talks about minimum wage, overtime, tolerated time?

A

Fair Labor Standards Act

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52
Q

What act prohibits pay discrimination based on sex?

A

Equal Pay Act

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53
Q

Which act talks about child labor laws?

A

Fair Labor Standards Act

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54
Q

Who is exempt from minimum wage laws?

A

administrative, executive, professional, salespersons

55
Q

FMLA

A

12 weeks unpaid, job-protected leave

56
Q

What act requires reasonable accommodations?

A

Americans with Disabilities Act

57
Q

ADA requires how wide for aisles and doors?

A

aisles - 36”

doors - 32”

58
Q

What act requires essential job functions to be listed on job description

A

ADA

59
Q

Job analysis

A

first

collect info for job description

60
Q

Job description

A

skills and responsibilities

training and appraisal

61
Q

Job specifications

A

duties and qualifications
hiring (who to pick)
no details on what to do or time involved

62
Q

Work schedule

A

task and time

63
Q

Job breakdown

A

what to do how to do it

no time limits

64
Q

Job enlargement

A

similar tasks

alleviate boredom

65
Q

Job enrichment

A

upgrade job

motivator

66
Q

What law prevents asking certain question in interview?

A

Equal Employment Practice Law

67
Q

Benefit to structure and unstructured interview

A

Structured - reduces bias

Unstructured - more participation from applicant

68
Q

Law requires what type of benefit?

A

statutory

ensure income in event of unemployment (worker comp)

69
Q

What act outlawed union closed shops?

A

Taft Hartley

70
Q

Union shop

A

must join after hire

71
Q

Check-off

A

union dues come out of pay check

72
Q

Closed shop

A

must be union member before hire

73
Q

Which union activity is illegal in public employment?

A

closed shop and union shop

74
Q

Open shop

A

join or not

75
Q

Agency shop

A

pay the fee but do not have to join

76
Q

Steps in collective bargaining

A

Bargaining - steward and manager
Mediation - neutral person, decision not binding
Arbitration - binding

77
Q

Unions can negotiate what?

A

conditions, vacations, holidays

78
Q

Unions cannot bargain?

A

hiring

strategic initiatives

79
Q

How many votes to change union policy?

A

50% plus 1

80
Q

Discipline with union member

A

follow the contract, written, formal

81
Q

Steps in disciplinary action

A

verbal warning
written warning
suspension
dismissal

82
Q

Best use of performance appraisal?

A

feedback improving performance

83
Q

Operating budget

A

expected income and expenses, forecasting

84
Q

Cash budget

A

shows in and out cash

when you have money

85
Q

Capital budget

A

facilities, equipment

stuff with returns beyond a year

86
Q

Traditional budgeting

A

starts with this year’s expenses and adds inflation

87
Q

Zero-based budgeting

A

starts with 0, justify every expense

88
Q

Fixed budget vs flexible budget

A

fixed - assumes same level of sales for the year

flexible - assumes varying level of sales due to season, renovation, etc

89
Q

Performance budget

A

what it costs to perform an activity

ex: supervise the cafeteria

90
Q

indirect costs

A

cost not attached to sales volume

rent, insurance, taxes

91
Q

direct costs

A

money related to sales volume

food, china, laundry

92
Q

semi-variable costs

A

a little indirect and direct

labor, maintenance

93
Q

Primary way to control food cost?

A 
menu planning
then....
type of service
purchasing
receiving
storage and production (how much can you hold and make)
94
Q

$ of Edible portion =

A

EP $/lb = $AP / Edible lb.

95
Q

Labor cost vs. food cost

A

labor is less controllable cost

96
Q

What can you use to measure operational effectiveness?

A

balance sheet and income statement

97
Q

Income statement

A

profit and loss over a period of time

dynamic

98
Q

Balance sheet

A

assets and liabilities on one date
static
quick check on $ status

99
Q

Utilities are what type of cost?

A

operating

100
Q

Cash basis accounting

A

when money actually changes hands

101
Q

Accrual basis accounting

A

when money is earned and expenses incurred

not when money changes hands (hospital checks from ins)

102
Q

Liquidity ratio

A

ability to pay bills

current assets and liabilities

103
Q

Turnover ratios shows:

A

effectiveness of inventory
low outcome means lots of $$ in inventory
high outcome means limited inventory kept

104
Q

Inventory turnover equation

A

cost of sales/food / avg inventory cost

Ex: food cost in June / avg inventory

105
Q

Desirable inventory rate

A

2-4/month

106
Q

Net worth ratio

A

opposite of liquidity

can you pay long term debt, solvency

107
Q

Daily food cost report equation

A

food cost / income that day

gives percentage of income spent on food

108
Q

Food cost per meal equation

A

$ food per month / # meals per month
Find how much spent on food (inventory 1 - inventory 2 + purchased)
Divide by # of meals

109
Q

What shows overall financial efficiency?

A

Profit margin

profit remaining after paying all expenses

110
Q

Gross profit

A

sales - COGS

111
Q

Net profit

A

sales - ALL expenses

what you have left

112
Q

Profit margin equation

A

net profit / revenue

113
Q

Payback period: what

A

how long to recoup expenses on new product/service

114
Q

payback period equation

A

cost of service / $ saved

$6900 cost of service / $120/week saved = 57.5 weeks to payback

115
Q

First step in marketing process

A

identify a need not being filled “niche”

116
Q

Psychographic segmentation

A

social class, lifestyle

reason a customer buys an item

117
Q

Target market

A

people who have potential to buy your product

118
Q

Marketing mix

A

product, place, price, promotion

119
Q

Breakeven equation given selling price

A

BE = FC / (SP-VC)
selling less than the answer means lose money
more means you make money

120
Q

Breakeven equation given sales

A

BE = FC / 1-(VC/Sales)

121
Q

Traditional markup (factor pricing)

A

100/food cost% = markup factor
mark-up factor x raw food cost = selling price
can add 10% to cover hidden costs

122
Q

Prime cost equation

A

Raw food cost + labor cost = prime cost
100 / (food cost % + labor %) = markup factor
Selling price = prime cost x markup factor

123
Q

loss leader

A

items priced low to draw people in to buy other things at a markup

124
Q

Why would you use cost of profit pricing method?

A

ensure a certain profit with each sale

125
Q

cost benefit vs cost effectiveness analysis

A

benefit asks should we do this? - is outcome worth the cost of the intervention

effectiveness asks how should we do this? - compares different strategies

126
Q

audit

A

retrospective monitoring performance

127
Q

TQM: name, focus

A

Total quality management

customer satisfaction focus

128
Q

FOCUS PDCA

A 
part of TQM
find process to improve
organize team
clarify current knowledge
understand causes of variation
select process to improve on

plan to improve
do the change
check the results
act to maintain results

129
Q

Outcome management systems: look at what? goal?

A

effectiveness - doing the right thing
efficiency - doing things right
goal is to improve quality of services

130
Q

Rate-based indicators

A

1-99%
what will happen with the best care
“95% of trays get to room in 10 minutes”

131
Q

Sentinel event indicator

A

undesirable but unavoidable events
never/always
“No food poisoning” “all oncology pt fed in 5 days”

132
Q

Six Sigma

A

6 deviations from the mean = little variation in service

remove defects and their causes

133
Q

Kaizen

A

small incremental changes

team, morale focus

134
Q

Lean method

A

less effort, space, money, time

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