foodservice management - final exam
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
|
|
||||
|---|---|---|---|---|---|
| the right granted to individuals or entities to market a co.'s concepts and successes | franchising
🗑
|
||||
| the characteristic of an open system that refers to a continuous response and adaption of a system to its internal and external environment | dynamic equilibrium
🗑
|
||||
| The characteristic of an open system that refers to the idea that same or similar outputs could be attained by using different inputs is | equifinity
🗑
|
||||
| t/f: the systems approach focuses on the totality of an organization, rather than its processes or parts | true
🗑
|
||||
| which type of system is based on an interaction with the environment | open
🗑
|
||||
| The 5 M's of management | money, minutes, manpower, machines, materials
🗑
|
||||
| the following are what: comments from customers employees performance and morale | ways managers use to evaluate their food service on a regular basis
🗑
|
||||
| senior care where residents live in an apt sytle w/ help in daily living activities | assisted living
🗑
|
||||
| procurement to production to hot holding to meal assembly to transportation to customer represents the flow of food in what type of hospital operation | conventional
🗑
|
||||
| procurement to production to chilling/chilled storage to bulk heating to hot holding to meal assembly to meal reheating to service represents what type of service | ready prepared foodservice operation using bulk reheating
🗑
|
||||
| method cooks the food and then chills it in bulk for later portioning and service | cook-chill
🗑
|
||||
| foodservice that involves foods purchased in various stages of preparation with production, distribution, ans service being done on premises | conventional
🗑
|
||||
| defining size, shape, style and decoration of a space | design
🗑
|
||||
| step in design planning process that shows a layout of the planned space; mechanics, electrical, and plumbing details, and proposed finishing materials | blueprint
🗑
|
||||
| t/f: Stainless steel that is 20 gauge is thinner than 10 gauge | true
🗑
|
||||
| equal to 1 lumen of light on 1 sq foot of space | foot-candle
🗑
|
||||
| the following are principles of what: minimize material movement remove waste at point of creation use gravity to move material | material handling
🗑
|
||||
| t/f: positive air pressure means that there is more air removed than brought in to a space | false
🗑
|
||||
| primary control for the food service op | menu
🗑
|
||||
| these menu choices can be chosen for service in what type of operation: NuMenus and Assisted NuMenus food based menus and traditional | schools
🗑
|
||||
| this improves overall operating efficiency | good menu
🗑
|
||||
| consider these factors when planning_________: customer mix, profit objective, past prices | specific menu item prices
🗑
|
||||
| primary and recency and eye gaze motion are key element in | menu psychology
🗑
|
||||
| Deming 14 pts does not include | extensively train
🗑
|
||||
| continuous monitoring to ensure standards are met is key to good ___________ program | quality assurance
🗑
|
||||
| proactive process that is a component of the management and transformation process | TQM
🗑
|
||||
| provides quality standards for child nutrition programs | keys to excellence
🗑
|
||||
| consultation, education, guidance, evaluation are functions of the _________________process | TJC accreditation
🗑
|
||||
| TQM tool that is used to identify trends or shifts over several observation pd. | run chart
🗑
|
||||
| TQM tool not used exclusively for problem identification | flow chart
🗑
|
||||
| involved comparing one's performance with those believed to be "best in class" | benchmarking
🗑
|
||||
| contains a set of int. standards on quality mngmnt | ISO 9000 standards
🗑
|
||||
| component entering a sys; product, human, operation | input
🗑
|
||||
| the changing of an input to an output | transformation
🗑
|
||||
| the product which is generated after the conversion of an input | output
🗑
|
||||
| historical documentation of an organization | memory
🗑
|
||||
| internal or external constraints or rules designed to maximize the efficiency and effectiveness and operation of a system | control
🗑
|
||||
| response from those within and outside of system on its effectiveness, etc | feedback
🗑
|
||||
| program based on minimizing errors, data driven in which acceptibility is defined by having less than 3.4 errors/1,000,000 | six sigma
🗑
|
||||
| 4 sections of demings cycle | plan, do, check, act
🗑
|
||||
| set of interrelated parts working together to achieve a common goal | system
🗑
|
||||
| compassion is not a top 10 skill of | compassion
🗑
|
||||
| t/f: for the marketing channel, value-addes refers to the increase in value caused by processing or manufacturing and marketing or distribution, exclusinve of cost of materials, packaging, or overhead | false
🗑
|
||||
| govt agency is responsible for supporting the domestic and international conservation of living marine resources | us dept of commerce
🗑
|
||||
| ensures foods other than meat, poultry, and fish are pure, wholesome, safe to eat, and produced under sanity conditions | Food, Drug, Cosmetic Act of 1938 is enforced by the FDA
🗑
|
||||
| federal standards identifying what a given food product contains | standards of identity
🗑
|
||||
| government agency is responsible for regulating food irradiation, genetically engineered foods, and nutrition labeling | food and drug administration
🗑
|
||||
| conducts microbial testing for e.coli in poultry plants | fsis (food safety and inspection service)
🗑
|
||||
| not a choice the manager has for production of a menu item | have employees produce part of the itme at home
🗑
|
||||
| type of purchasing where price quotations are given and orders made by phone or in person | informal purchasing
🗑
|
||||
| are not situations when informal purchasing would be used | when the stability of the market is good
🗑
|
||||
| legal consideration that defines the buyers authority to act for an organization is called | law of agency
🗑
|
||||
| purchasing refers to foodservice managers from different operations doing cooperative buying | group purchasing
🗑
|
||||
| type of purchasing refers to the purchasing activity being done by one person or dept | centralized purchasing
🗑
|
||||
| During what stage of selecting a supplier does a purchasing agent explore all possible sources for the product | survey
🗑
|
||||
| when the buyer pays the freight charges but the seller owns the product during the transit, it is known is | FOB destination
🗑
|
||||
| refers to inventory shrinkage | Pilferage
🗑
|
||||
| have different person responsible for purchasing and receiving in order to | maintain security
🗑
|
||||
| digits 2-6 of the universal product code refers to the | manufacturer's or processor's code
🗑
|
||||
| receiving uses a blank quantity column on invoices or purchase orders and then the amount received is entered. it is later checked with the amount ordered | blind
🗑
|
||||
| inventory valuation method charges out the purchases prices of the oldest stock first | LIFO
🗑
|
||||
| when products are sent from the receiveing dock to the production areas without going through storage it is known as what type of issue | direct
🗑
|
||||
| Not true from the A items in the ABC method of inventory control | they are the items that are placed closest to the storeroom door when setting up the inventory placement
🗑
|
||||
| efforts to gain inside info and receiving kick backs or gifts are considered | ethical dilemmas
🗑
|
||||
| the process used to supply food to purchasing units after it has been received | issuing
🗑
|
||||
| for food production and control, which of the following refers to assuring day-in, day-out consistency in each product | quality control
🗑
|
||||
| for effective historical production record, they should include all but which of the following | employee that prepared the item
🗑
|
||||
| recipe format that lists ingredients on the left and procedures on the right | block recipe format
🗑
|
||||
| not an advantage of standardized recipes | increases amt of time needed to test and implement recipes
🗑
|
||||
| during which phase of the recipe standardization would your make the recipe, confirm the recipe yield, and then record changes to the recipe | recipe verification
🗑
|
||||
| t/f: key to success for recipe standardation is ensuring that recipes are followed carefully and consistently each time an item is produced | true
🗑
|
||||
| evaluating flavor, labor time, employee skill and ability to obtain ingredients are ex. of which type of product evaluation | informal
🗑
|
||||
| t/f: when adapting home-size recipes, you should proceed in incremental stages when expanding the recipe | true
🗑
|
||||
| method and duration of holding food items in all stages from procurement through service and type and quality of raw ingredients are primary factors that will affect | quality of any cooked food
🗑
|
||||
| recipe that has been adjusted to accommodate a higher or lower quantity yield | quantity recipe
🗑
|
||||
| recipe that has been adjusted to fit the needs of a specific operation. It has been tested and proven to yield a certain quantity and quality of product | standardized recipe
🗑
|
||||
| funx of mngmnt that creates a structure of task and authority relationship | organizing
🗑
|
||||
| examples of the decisional roles of managers | entrepreneur-disturbance handler - resource allocation
🗑
|
||||
| right of a manager to direct others and take actions because of their position in the organization | authority
🗑
|
||||
| management skill that involves and understanding of and proficiency in a specific kind of activity | technical
🗑
|
||||
| classification of manger that is responsible for only one area of organizational activity | functional manager
🗑
|
||||
| facilitate control, sets and focuses on objectives, reduces the role of ambiguity and uncertainty | benefits of planning
🗑
|
||||
| what planning is short term | operational planning
🗑
|
||||
| t/f: guideline for providing quality of work life, is to have decisions made at the lowest possible level | true
🗑
|
||||
| planning that is continuous systematic process that focuses on future outcomes | strategic planning
🗑
|
||||
| specific taskes must be assigned clearly and sufficient authority must be granted are elements that must be present for | effective delegation
🗑
|
||||
| In Kast & Rosenweig's Four Dimensions of Planning the dimensions of repetitiveness deals with | the relationship of standing and single use plans
🗑
|
||||
| management effectiveness deals with | doing the right thing
🗑
|
||||
| the broadest of the standing plans that are general guides to organized behavior are called | policies
🗑
|
||||
| Hawthorne studies found that this influences worker performance | participation in decision making process
🗑
|
||||
| function of management compares actual performance with desired performance to determine deviation | controlling
🗑
|
||||
| unity of command, lines of communication, and span of control is depicted by | organizational chart
🗑
|
||||
| which type of department groups activities according to the places in which the activities are carried out | geographic
🗑
|
||||
| type of committee is created for a short pd of time to perform specific task | ad hod
🗑
|
||||
| when the concentration of authority is at the top level of management the power distribution is said to be | centralized
🗑
|
||||
| factors that influcen the departmental structure include all but | hours of operation
🗑
|
||||
| operational chart structure meets the unique needs of a prarticipative org | matrix model
🗑
|
||||
| not a characteristic of high performance teams | vaguely defined roles and purposes
🗑
|
||||
| create and environment that fosters teamwork and provides flexibility are | resposibilities of a leader/manager
🗑
|
||||
| t/f: the primary difference bw a disaster and an emergency is that in most cases a warning or some sort precedes and emegency | false
🗑
|
||||
| disaster plan must not | have regualrly scheduled hours for serving of food to emergency personnel so food service to the patients is not interrupted; especially for the first 24 hours
🗑
|
||||
| MOU | memorandum of understanding
🗑
|
||||
| evacuation route, coded intercom message alert of the impending event, & method to determine if all employees on duty can be accounted for are elements of | internal disaster plan
🗑
|
||||
| this type of disaster involves a loss of utilities, water, and technological services | technological
🗑
|
||||
| not true about disaster relief plan | most states require a 7-10 day supply of water
🗑
|
||||
| all food should be dated with permanent ink or color dots that designate the date of storage to avoid | potential problems with stored foods
🗑
|
||||
| phf should be used within | 24 hours
🗑
|
||||
| cell phone and non electric clocks, manual can openers and large trash bags and upt to date call list are | supplies that should be stored incase of disaster
🗑
|
||||
| t/f: disaster plan should provide for enough food for 1-2 wks | true
🗑
|
||||
| pictorial presentation of all jobs with the number of emp in the those jobs and future emp requirements refer to | staffing tables
🗑
|
||||
| describes the qualifications required of the person responsible for performing those tasks; identifies the abilities, skills, or traits necessary for successful performances | job specification
🗑
|
||||
| administration intensity is the degree to which managerial positions are concentrated in staff positions. Many staff positions relative to line position is know as | high intensity
🗑
|
||||
| type of authority exist because of the position in the organization | formal
🗑
|
||||
| t/f: the higher the skill variety and feedback from emp the higher the job satisfaction | true
🗑
|
||||
| not one of the three elements of a performance standard | determine who will establish the performance standard
🗑
|
||||
| not one of the criteria to be used in evaluating a performance standard | standards must adhere to set national policies and goals that are set forth for food service operations
🗑
|
||||
| considerations to be taken into acct for human resource forecasting include | economic conditions and turnover rate
🗑
|
||||
| quid pro quo and hostild work environment are ex of | sexual harrassment at the work place
🗑
|
||||
| t/f: to obtain peak performance from employees set high standards and stick to them | true
🗑
|
||||
| father or scientific management; used time and motion studies to dertermine work standard and provide accurate work instruction and determining salary | Frederick W Taylor
🗑
|
||||
| developed the 12 principels of efficiency; believed in the virtues of thrift and economical use of resources | Harrington Emerson
🗑
|
||||
| From Scotland, 1800's; started work reforms and forbade punishment of employees: used a human relations approach to mngmnt | Robert Owen
🗑
|
||||
| American, 19210, develped better work methods through extensive study of time and motion. Know as Fathre of Motion Study | Frank & Lillian Gilbreth
🗑
|
||||
| Developed profess charts which compare what is done with what was done | H L Gantt
🗑
|
||||
| American industrialist, 1886, who felt each ind should be give a guaranteed wage | Henry R Towne
🗑
|
||||
| Father of Modern Mngmnt Theory: provide the basis for teaching of administration | Henry Fayol
🗑
|
||||
| Prohibits discrimination against person w physical or mental disabilities or the chronically ill | Americans w Disabilities Act 1990
🗑
|
||||
| Est Affirmative Action to eliminate present effect of past discrimination | Rehabilitation Acto of 1973
🗑
|
||||
| Forbids discrimination on the basis of race, color, religion, gender, or national origin; est EEOC | Title VII of Civil Rights Act 1964
🗑
|
||||
| Places severe limitations on person who remain in US longer than permitted by their visa and/or who violate their non-immigrant status | Illegal Immigration Reform and immigrant Responsibility Act of 1996
🗑
|
||||
| Provides remidies for intentional discrimination and harassment, expands protection for victims of discrimination, est Glass ceiling Commission, broadens coverage to include government employeess | Civil Rights Act 1991
🗑
|
||||
| Deals with sexual and ethnic harassment; states the employer is responsible for the actions of its employees | Civil Rights Acts of 1980
🗑
|
||||
| Increased the levels of immigrations, esp for highly skilled professionals and executives | Immigration Act 1990
🗑
|
||||
| Equal pay for equal work regardless of gender | Equal pay Act of 1963
🗑
|
||||
| not a permissible q that can be asked during and interview | are you at least 18 and under 70
🗑
|
||||
| what % of those entering the workforce will be minorities and women | 75%
🗑
|
||||
| % of women will be in workforce | 2/3
🗑
|
||||
| when you ask specific q, prepared in advance, and you ask all applicants the same ones is known as | structured interview
🗑
|
||||
| when a manager allows a single predominant trait to dominate their judgment during an interview | halo effect
🗑
|
||||
| if an interviewee was asked t "explain the types of duties that your performed at your last job" what type of q is is | open-ended
🗑
|
||||
| t/f: interviews should be planned in advance only if they are structured interviews | false
🗑
|
||||
| when formulationg the decision as to which applicant is to be selected, the type of approact where the decision-maker reviews all data and makea a decision, bae on understanding the job and personal experience in hiring personnel | judgmental
🗑
|
||||
| and objective of employee orientation is to | help create realistic job expectations
🗑
|
||||
| which type of on-the-job training combines training with classroom instruction | internship
🗑
|
||||
| extensive knowledge of job requirements, the respect of trainees, and a sense of humor are characteristics of a | good trainer
🗑
|
||||
| train/orient new employee, instruct in new techniques or methods and imporve efficiency of overall operations are purposes for | in-service training
🗑
|
||||
| not an employee benefit of in-service | lower operation costs
🗑
|
||||
| a file iskept on every employee and each time that employee does something pos or neg it is written up and put into file. called | critical incident techniques
🗑
|
||||
| improve the effectiveness of the employee, proved a basis for future job assignments, and provides and a structure for communication between employees and management is the purpose of | performance evaluation
🗑
|
||||
| when a manager tends to give all employees similar ratings on a performance evaluation | central tendency error
🗑
|
||||
| untrue statement about appraisal interviews | open the interview with negative results and end with positive results
🗑
|
||||
| not a way to improve evaluation problems | assign one person to do all departmental evaluations
🗑
|
||||
| when an employee moves to a new position in the same organization and at the same or equivalent level of status, pay, and performance requirements is known as | transfer
🗑
|
||||
| untrue about employee disclipe line | the manager should not get feedback from the employee when giving the disciplinary action. They should wait until a later time
🗑
|
||||
| a set of rules with performance standards & clear and concise consequences for breaking the rules are essential for | effective discipline
🗑
|
||||
| ensure employees have due process in disciplinary situations is the main purpose of | grievance procedures
🗑
|
||||
| t/f: legal implications of discipline are that you cant discriminate whe you do it and that it needs to be based on standards | true
🗑
|
||||
| help mangement identify problem areas and to correct them & identify the real reason for the employees leaving is the purpose of the | exit interview
🗑
|
||||
| t/f: to reduce the number of grievances an employer must have accurate job descriptions and specifications | true
🗑
|
||||
| referrals for advice or treatment & dignosis and counseling are service provided by | Employee Assistance Programs
🗑
|
||||
| the combination of external and internal factors that can influence rates at which employees are pd is known as | wage mix
🗑
|
||||
| which of the following legislation is also called the Wagner Act and allows employees the right to orgnaize and join unions | national labor Relations Acto of 1935
🗑
|
||||
| Taft-harly Act and limited power of union managementq | Labor Management Relations act of 1947
🗑
|
||||
| problems with mangement, improved benefits and working conditions, a desire to be heard are reasosn | emp join unions
🗑
|
||||
| t/f: a union shop is illegal | false
🗑
|
||||
| t/f: a mediator is one who can render a decision that is binding on both the union and management | false
🗑
|
||||
| not a major bargaining issue | input input into new construction
🗑
|
||||
| a program of continuing effort to increase the effectiveness of work systems | work design
🗑
|
||||
| ex of an internal factor that affects compensations | employees relative worth
🗑
|
||||
| flexible benefits packages allows the employee to select from among a list of benefits or different levels of benefits | modular plans
🗑
|
||||
| defines as rewards that provide security to employees and their family members | benefits
🗑
|
||||
| not a factor that needs to be known when determining or planning the work load or when starting on scheduling | all employee wages
🗑
|
||||
| this shedule is ideal schedule or the pattern/plan for scheduling if not one is out sick, on vacation, or on holiday | master
🗑
|
||||
| alternate work schedule that the org defines a range of hours w/i which emp may select their starting and ending time and/or days worked | flex-time
🗑
|
||||
| which type of relief employees are scheduled to work during peak hours only | split shift
🗑
|
||||
| not a part of the managers role in compensation and benefits administrations | negotiate for employee wages with the union representative
🗑
|
||||
| t/f: productivity is defines as the efficient use of human, equipment, and financial resources | true
🗑
|
||||
| not a planning/decision making technique | FMP
🗑
|
||||
| advantage of informal channels of communication | it is fast and the manager can get info from secret places
🗑
|
||||
| accounting term refers to transactions being recognized when revenues and expenses are | accrual basis of accounting
🗑
|
||||
| accounting term refers to using historical and estimated financial data to assist in daily operations and in planning future operations | managerial accounting
🗑
|
||||
| statement of revenue, expenses, and profit or loss for a pd of time is called | income statement
🗑
|
||||
| not true about depreciation | it is based on the longest permissible useful life of the asset
🗑
|
||||
| not done when anylyzing financial statements | using a standardized industry wide analysis sheet
🗑
|
||||
| ratios and trend analysis and common size statements are tools of | comparison and analysis of financial statements
🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Created by:
pellis01
Popular Miscellaneous sets