RD Exam Domain 3: Food Service Management

Which type of management form the leadership grid is most concerned with people and least with production?

Country-club

Which of the following is a hearing between labor and management during an impasse to aid in settling disputes? a. arbitration b. mediation c. Injunction d. collective bargaining

a.

All of the following are operational costs except: a. utilities b. cleaning c. labor costs d. laundry service

c

To increase the number of patrons served in the cafeteria during the lunch meal: a. increase the number of cafeteria employees b. add a second tray line c. use the scramble system d. add another cashier

c

Describe conduction heat transfer -how does heat move, good/bad conductors

heat moves from one particle to another by contact good-copper, black cast iron, aluminum bad-glass, stainless steel

Describe convection heat transfer

heated air moved with fan, results in change in density, pushes the dense, cooler material to the bottom to heat up and less dense, hotter material to the top.

What is an organizational chart? What do the dotted and solid lines mean?

shows how employees fit into the organization

The school breakfast program and school lunch program together provide approximately how much of the RDA's daily requirement?

1/2

Explain McClelland's achievement- power-affiliation motivation theory

3 needs: achieve, power, and affiliation Achievement- desire to do something better, more efficiently affiliation-to be liked by others power-enjoy competition, seek

Explain MacGregor's motivation theory

Attitude of manager has impact on job performance Negative theory X- manager believe workers need to be monitored and pushed to work, inherently dislike work, authoritarian, directed by pressure/motivation through fear Positive Theory Y- manager believes people inherently want to work, participative, management should arrange conditions so workers can achieve their goals

Which type of management from the leadership grid is least concerned with people, and most with production?

Authority, obedience, autocratic

List and describe the types of leadership styles

Autocratic-obedience, most control, must do in times of crisis Consultative-asks for input, makes final decision Bureaucratic-by the book, follows procedures to the letter Participative-encourage workers to participate in decision-making, quality circles-identify and solve problems, democratic falls under-guides and encourages group to make decisions Free rein (laissez-faire)-least control, group makes decisions

What gas is released from a grease fire? Helium Hydrogen Carbon dioxide Carbon monoxide

Carbon monoxide

Types of heat transfer

Conduction, convection, induction, radiation

List the types of production systems

Conventional, commissary, ready-prepared, and assembly-serve

The interstate shipping of shellfish is monitored by the: USDA HHS FDA FTC

FDA

What are the three different types of costs for resource allocation and examples of each?

Food costs-most readily controlled item, greatest fluctuation, mostly depends on menu labor costs-less controllable than food operating costs-utilities, laundry, cleaning, 12-18% of budget

What are the functions of the organization/staffing function of management

Identify tasks/activities, divide into positions Establish relationships among all other functions of management

Which type of management from the leadership grid is least concerned with both people and production?

Impoverished management

Describe radiation heat transfer- types

Infrared waves coming from glowing heat (gas flame, charcoal, toasting, broiling, electrical element) e.g. microwave-kinetic action, only affects water molecules, 2 inches of food disadvantage-uneven cooking

Explain howthorne studies-Western electric-Elton Mayo

Involving people in the process increases productivity, work breaks increased productivity

Explain Maslow's hierarchy of needs (list in order) and examples of each pertaining to jobs

Motivated by the desire to satisfy specific needs (survival and higher) Physiological-food, clothing, shelter, security/safety-insurance, retirement plans, job security, social-belonging, acceptance, self-esteem-job title, praise, rewards, promotions, recognition, self-actualization-job enrichment, advanced training

What is most helpful to know when determining staffing needs?

Number of meals sold per labor hour

What are the 5 subjects under the planning function

Objectives, policies, procedures, time span, and emergency preparedness

Functions of Management

Plan, organize, staff, direct, control/evaluate

Difference between policies and procedures

Policy-general decision-making guidelines, boundaries you must operate between (complaints will be handled within 24 hours, consults must be seen within 24-48 hours) Procedures-chronological sequence of activities/specific guide for daily operations (how to run dish machine)

Explain expectancy thoery-beer, vroom

Rewards are motivators only under certain circumstances and if they are important to the workers Path-Goal theory-Leader sets an expectation for behavior

What method is useful in strategic planning, describe

SWOT method- strengths, weakness, opportunities, threats

Discuss the different time span planning subjects

Short range/operational- 1 year or less, operating budget, projected in days, weeks months long range- up to 5 years, focuses on goals/objectives, needs mission statement Strategic-for future outcomes, how success is measured/evaluated, continuous/systematic

Which type of management from the leadership grid is most desired and is highly concerned with both people and production?

Team management

Describe the breakeven point (BE), what is the equation to find number of meals? Dollar amount?

The point at which sales will cover fixed and variable costs fixed costs/ selling price - variable cost, will give you the number of meals needed to reach BE point Dollar amount: Fixed costs/ 1-(Variable costs/sales)

Describe herzberg's two factor theory

There is a motivation and maintenance approach Maintenance has satisfiers-perceived as good and dissatisfiers-perceived as bad and will inhibit motivation. examples that could be either include pay, job security, conditions, relationships, benefits, supervision The second part is motivators-these bring forth enthusiasm and job enrichment, examples: decision-making, opportunities for growth

A scale drawing of an area showing the path of a worker during a process is: a. a flow diagram b. a process chart c. an operations chart d. a cross chart

a

A written record of items ordered, with quantities and specifications is: a. a purchase requisition b. a standing order c. an invoice d. a receiving record

a

Find the cost per meal if you serve 120,000 meals, spend 46,000$ in food purchases and 1250$ worth of food was removed from the inventory. a. .39 b. .42 c. .37 d. .43

a

When goods are received, the delivery slip included is: a. an invoice b. a standing order c. the receiving record d. a purchase requisition

a

When meat is irradiated, the best flavor comes from: a. meat that has been frozen b. fresh meat c. aged meat d. young meat

a

Describe Conventional production system, also list advantages and disadvantages

all preparation done on premises, food served same day. advantages- adaptable to individual preferences, menu flexibility, low distribution costs, less freezer storage needed disadvantages-uneven/stressful work periods, productivity lower, high labor costs, need all prep, cooking/serving equipment, skilled/unskilled workers

Describe ready-prepared production system, other names, advantages, disadvantages

also known as cook-chill, cook-freeze, it is not prepared for immediate service and will be placed in inventory. Prepared on site, requires adequate storage. Rethermalization is and example advantages- production schedule is more liberal, decreased job stress, lower labor costs and employee turnover. disadvantages-lots of large cold storage, freezers, and space. Need all prep, cooking/serving equipment.

Describe commissary production system, advantages and disadvantages

also known as satellited, centralizes procurement and production with preparation and serving in separate facilities, menu items are in bulk, then frozen, chilled, hot-held. Advantages-uniform quality of products, large-volume purchasing (lowers costs), no duplicate equipment, steady work day with no peak or idle times disadvantages- delivery and safety issues, most critical control points

A graphic representation of the separate steps in a procedure using symbols is: a. a flow chart b. a process chart c. an operations chart d. a cross chart

b

The most important critical control point to monitor in the preparation and service of canned cream soup is the temperature: a. at delivery b. during steam table holding c. of storage d. during end-point cooking

b

A component of the DIR's is the EAR which is used: a. to assess the nutrient adequacy of an individual b. to assess the nutrient adequacy of a population c. when evidence is not available to calculate an RDA d. to reduce the risk of adverse health effects from overconsumption

b.

Which management functions should require the greatest allotment of time by a production manager a. planning and organizing b. organizing and directing c. directing and controlling d. organizing and controlling

c

A job breakdown: a. can be used for employee appraisal b. studies and analyzes all aspects of the job c. lists what steps to do and how to do them d. lists time limits on all aspects of the job

c.

If you were an employee and member of the union, and were involved in initial labor dispute talks, you would be called: a. an arbitrator b. a mediator c. a shop steward d. a union agent

c.

Which is an example of line authority? a. a part time consultant for WIC b. a consulting Dietitian for an outpatient department c. an administrative Dietitian in a 600 bed hospital d. a consulting Dietitian for a nursing home

c.

Difference between cost benefit analysis and cost effectiveness?

cost benefit-is it worthwhile to complete the project? the benefits from the intervention must outweigh the costs, objectives are quantifiable Cost effectiveness- is the goal of the project worthwhile, costs of alternatives strategies.

A food service operates with a 35% food cost. If a menu item has a raw food cost of 1.25$, and it takes an employee 45 minutes at 6.00$ an hour to prepare, what is the traditional selling price? a. 2.75 b. 3.25 c. 2.50 d. 3.58

d

Induction heating is: a. fast, even, with an open flame b. fast, uneven, without an open flame c. slow, even, without an open flame d. fast, even, without an open flame

d

Which is the least time efficient way for a Dietitian to evaluate a new piece of equipment for purchase? a. read specifications provided by the manufacturer b. discuss it with other Dietitians c. meet with the company representatives d. Attend food service trade fairs

d

After an outbreak of food-borne illness in the cafeteria, you discover one of your employees has an infected cut on his finger, you should: a. call the state public health office to investigate b. have the lab culture the kitchen c. fire the employee d. send the employee home until the cut has healed

d.

How much hamburger will it take to make 300 3oz patties with a 20% shrinkage a. 52 lbs b. 68 lbs c. 90 lbs d. 70 lbs

d.

Two of the listed ingredients on a frozen food label are BHA and BHT. What is their function? a. flavor enhancers b. emulsifiers c. to prevent enzymatic oxidation d. to prevent lipid oxidation

d.

Where should a hand-washing sink be located a. near the door entering the kitchen b. near the dishroom c. near the cafeteria counter d. near the food preparation area

d.

Describe work simplification procedures and examples

eliminate unnecessary parts of the job, look at the smallest parts of the job (hand movement, steps) increases productivity and decreases costs. examples: motion economy-reduce motions-finds quickest routes. movement should be simultaneous, natural, rhythmic, symmetrical, habitual Occurrence sampling- observe random samples to determine percentage of time working/idle pathway chart/flow diagram- shows path of worker during a process process charts- steps involved in process using symbols cross charts-efficiency of equipment placement, work motions, number of movements between pieces of equipment

What are the 5 types of determining selling price

factor pricing method- traditional/markup, prime cost method, promotions pricing, loss leaders, cost of profit pricing

What is not shown in an organizational chart?

the degree of authority and informal relationships

Define Objectives

they are predetermined, where management directs efforts, provide direction

Describe assembly-serve production style, advantages, disadvantages

total convenience, purchase completely prepared individual portions, finish by thawing and heating on premises. NO on-site food production. advantages- no skilled cooks or prep needed, minimal labor costs, minimal equipment/storage needed, lowest critical control points. disadvantage- limited menu items, quality, acceptability

Describe induction heat transfer - open flame?, burner surface hot? what is the original generator?

use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces NO open flam, burner surface is NOT hot, pan is the original generator