NUTR 386 Exam 2 SG

How to calculate Meals per labor hour (from Case Study)

# of meals/# of paid labor hours

Views of marketplace (perspectives)

5 perspectives: production product selling marketing social marketing

What is a SWOT analysis?

A simple but useful framework for analyzing your organization's strengths and weaknesses, and the opportunities and threats that you face. It helps you focus on your strengths, minimize threats, and take the greatest possible advantage of opportunities available to you. strengths and weaknesses = internal opportunities and threats = external

What are Green Foodservices and resources for foodservices interest in sustainability?

Green Restaurant Association - non-profit agency that certifies restaurants as being green- - sets standards related to energy, water, waste reduction and sustainable food Green Seal - evaluates products for environmental effect for new construction, the U.S. Green Building Council is in the process of developing and refining LEED* standards for foodservices

What is market segmentation?

Identification and measurement of those characteristics that are present in a population subgroup that is likely to purchase a specificproduct Looks at age, gender, race, ethnicity, social status, income, educational level, geography, etc. demographics - age, race, sex, income, education geographic - country, state, urban/rural, climate psychographics - attitudes, values, beliefs, personality traits behavioral - desired benefits, usage

Why is market research important?

The gathering of information about consumers' wants, needs, and demands to identify target markets and develop the marketing mix for those markets It is used to determine what the organization's marketing mix will be

Employee orientation

begins the moment newly hired employees enter the workplace two parts - orientation to the job/department (often occurs before being introduced to the larger organization) - orientation to the organization (often occurs after being introduced to job; philospohy and mission; typically conducted by HR)

Performance apprasial methods

check list, rating scale, critical incident, management by objectives tool used by managers to evaluate personnel and to help employees identify their strengths as well as areas that need improvement effective tool to evaluate performance and set goals for future development when handled properly, performance appraisals can be a strong motivational tool for manager to use with employees

Difference between in-services and continuing education

continuing education: - conducted by an external organization - may take place outside of the workplace - required to maintain RDN and NDTR credentials in-services: - sponsored by employer - occurs during regular work hours - introduce new issues or topics - review and refresh material that is already known - should be routine and regularly scheduled

Implementation of new software system and its implications on an organization

implementation of a new software program may be simple or complex, depending on the program - for foodservice systems data entry (food items, ingredients, recipes, menus) is time-consuming and labor intensive - implementation requires development of policies and procedures - staff must be trained - often a Gantt chart is used as a guide to implementation troubleshooting: - expect missed deadlines - increased errors - lack of in-house experts - some employees inability to adapt

What is information management and informatics?

information management: an area of management that includes the application of management techniques to collect information, communicate it within and outside the organization, and process it to enable managers to make quicker better decisions informatics: the science of information, which studies the representation, processing, and communication in natural and artficial systems

What is benchmarking? Difference between internal vs. external benchmarking?

internal benchmarking: the process of comparing an organiztions current data on productivity with its own past records to determine how its current performance compares with past performance; variations alert the manager to change, patterns and trends quide staffing/work processes external benchmarking: the process of an organization comparing its performance and productivity with those of other comparable organizations to determine whether it is performing at, above, or below the industry standard

What is productivity?

measurement of the relationship between outputs (products) and inputs (time ,money, labor, and raw material)

What is sustainability?

meeting the needs of thepresent without compromising the ability offuture generations to meet their own needs

What motivates employees?

money: - merit increases - cost of living adjustments - single rate systems - pay for performance (annual bonus, variable pay, cash award) nonfiniancial incentives: - may not be as effective - can be used to recognize good performance - can be used in conjunction with financial rewards (designated parking place, news release, plaques, trophies, framed certificate, employee of the month)

What are some trends related with information systems in food and nutrition services?

nutrition informatics: the effective retrieval, organization, storage and optimum use of information, data, and knowledge for food and nutrition related problem solving and decision making (the intersection of inforation, nutrition, and technology) information systems are important in nutrition and foodservice departments where management control systems are numerous and applications vary considerably Software programs continue to get more and more sophisticated in providing nutrition analysis and additional clinical applications requirements by regulatory agencies such as the Joint Commission (TJC) will necessitate the application of information systems for the purposes of data collection, data management, and data reporting computerized technology has brought about the Electronic Health Record (EHR), where clinical information systems have evolved

Difference between pre-consumer and post-consumer waste

pre-consumer: waste generated during fooe preparation - plant material - can be composted anywhere ex. square-foot gardening post-consumer: plate waste, the waste generated after a meal has been consumed - contains animal products high in protein - composting done commercially

Marketing mix

product - goods, tangible products (durable, non-durable, perishable) - services (intangibility, inseparability, variability, service perishability) - other products (places, activites, organizations, people) - combination products (tangible + intangible) place - getting the product to a location that is available to the customer (distribution channels: retial, wholesale, service) price - the cost of the product to the consumer - only p relating to revenue/profit - based on cost of producing the product (cost of raw materials, labor, anticiapted profit, overhead costs) promotion - methods of communicating information about the product to the consumer - advertising (carries message about the product to wide segments of the population) - personal selling (advantge: two-way communication, disadvantage: expensive because training) - sales promotion (use of tools to attract customers attention) - public relations (unpaid publicity) - merchandising (a tool that involved the physical display of the product to the customer) (people if a service)

What are Professional Accrediting Agencies and why are they important?

provide expert judgement regarding whether goods/services are appropriate when this cannot be determined by customers they assure the public that individuals who have graduated from accredited schools or programs have recieved a quality education (students meet the standards of the profession)

Quality management (QC, QA, CQI, TQM, PI)

quality control (QC): a method to determine if the products being made meet minimum standards of acceptability quality assurance (QA): the process of identifying and solving problems within a department or area of an organization (focus shifting toward this) continuous quality improvement (CQI): the process of identifying areas in a department that can be strengthened and working to make those areas better total quality management (TQM): the application of quality management processes throughout the organization; this includes working on problems and strengthening areas that cross departmental lines performance improvement (PI): process of identifiyng, analyzing, and enhancing the various aspects of healthcare delivery to improve patient outcomes, safety, and satisfaction

What are the differences between quantitative, qualitative and outcome measures? What are some examples of each?

quantitative: a type of productivity measure that focuses on the quantity of product produced ex. patient tray line qualitative: a type of productivity measure that is concerned with the accuracy and quality of what is produced ex. tray audit form outcome: a type of productivity measure that determines whether the product did what it was supposed to do ex. meal round survey

What are examples of ways to reduce, reuse and recycle in food and nutrition operations for waste management?

reduce: - use less single-use plastics - use reusable containers - use washable linens and napkins - use multi-use silverware and glassware - store food properly and FIFO reuse: - repurpose containers - use food scraps in other recipes - purchase dishwasher safe cutlery and glassware - offer reusable leftover containers recycle: - composting - have seperate bins for each type of material

What are examples of strengths, weaknesses, opportunities, and threats? (McDonalds)

strengths - the brand - detailed market research to create the right marketing mix weaknesses - McDonalds has been around for a long time; need to keep innovating opportunities - increasing numbers of cutomers looking for food that is served in a quick and friendly way threats - new competitors - changing customer lifestyles

What are some drivers of health care quality? What are TJC and CMS?

the joint commission (TJC): - key accreditation organizations for health care facilities - set of core performance measures used to evaluate the quality of health care delivery centers for medicare and medicaid services (CMS): - branch of US department of health and human services - federal agency which administers medicare, medicaid and the childrens insurance program - develops conditions of participation (CoP) and conditions of coverage (CoC) that health care orgnaizations must meet

What are some information system programs in nutrition and dietetics?

the nutrition care process terminology (eNCPT) is being used in dietetics to standardize the language used in clinical dietetics practice hardware: - handheld devices allow practiononers to spend more time at the patients bedside and less time at fixed computer terminals (enhances qualtiy of patient care) software: - detetics professionals use (generic office applications, organization-based systems, programs developed specifically for nutrition and ditetics) nutrient analysis programs: - consist of a database listing food items and nutrients patient service programs: process information related to patient meals and meal service in healthcare facilities (interface) integrated menu-planning applications menu modification foodservice programs: used to manage purchasing, inventory, production recipe generation (standaridzation, adjustements, costing) procurement and purchasing production (inventory tally sheets) monthly reports (menu sales report, purchase reports) continuous temperature monitoring systems electronic temperature acquisition systems

What is performance improvement (PI) or quality improvement process? Be familiar with the steps of this process.

the process by which a problem is identifed, analyzed, and resolved, can be used to track and evaluate processes and outcomes within a healthcare organization 1. identify the problem and process 2. identify and involve all stakeholders 3. measure and collect data 4. put the plan into action 5. analyze and evaluate Plan (identfiy purpose and aim), Do (pilot/carry out solution or process), Study (review, measure, aggregate, and analyze results), Act (integrate lessons learned)

Reasons for disciplining employees

to improve poor performance and enforce appropriate behavior ensure a productive and safe wrokplace should NOT be used to punish employees corrective action YOUR responsibility as a manager (tardiness, absenteeism, insubordination, negligene, fighting, stealing, falsification of documents, abusivness, harassment, use of obscene language, possession of controlled substance, reporting to work under influence, substance abuse, infraction of published work rules, low productivity, high error rate, repetition of specfic error)

What constituencies are organizations accountable to?

vendors - entilted to payment financial backers - should recieve a reasnoable return on investment - in the case of taxpayers, should recieve a level of quality in service employees - safe work environement - equitable treatment and 2-way communication customers - external customer (people who pay for goods and services), internal customer (people within the organization who recieve goods or services from another part of your business), captive clientele (customers who are reluctant to substitute one product or vendor with another because of high cost involved in switching) professional/accrediting agencies - provide expert judgement regarding whether goods/services are appropriate when this cannot be determined by customers

Disciplinary process

verbal warning written warning suspension termination