FSM Exam 3
Why is important for food service professionals to be knowledgeable and practice environmental management in the food service operation?
1. RDs often manage institutional FS 2. Budget Impact-financial management Promotion of Sustainability-progress with discipline and environment, importance of fs operations to contribute to sustainability
What is the position of the ADA as related to environmental management and practices by food service operations?
"It is the position of the American Dietetic Association to encourage environmentally responsible practices that conserve natural resources, minimize the quantity of waste generated, and support the ecological sustainability of the food system—the process of food production, transformation, distribution, access, and consumption."
What are the requirements of the American Disabilities Act including "reasonable accommodations"? How does that impact the facility layout?
"reasonale accomdations to dining areas and workplace to make it accessible for disabled persons. Accomodations include, ramps, widen doors, lower shelves and counters, aisles min 3' wide (prefer 3.5'). Consider expenses and impact on facility, maybe re-strucuture job description or inexpesive techniques to meets needes.
Identify the quantity level measures associated with dipper/scoop #6, 8, 12, 16, 60
# 6 (Dishers/scoop #)- 2/3 cup # 8- 1/2 cup # 12- 1/3 cup # 16- 1/4 cup # 60- 1 T
Describe layout configurations used in foodservice operations. What are the benefits and disadvantages of each of these?
***Simple Straight line Simplest in design Limitations: limited # of pieces of equipment or workplaces. All equipment is in a straight line. ***L Shaped More accommodating Use when linear space is limited Effective separation of equipment ***U Shaped Ideal for small areas 1-2 employees No straight line flow through area. Parallel back to back ***2 parallel lines: backs of equipment adjacent to each other Utility lines are centralized. Single canopy hood. Separates major groups of equipment. Short wall between backs of equipment. Parallel face to face *****2 straight lines of equipment, fronts face each other. Aisle space. Need two utility lines.
Identify the following pieces of cooking equipment and explain the method of heat transfer: range, conventional and convection ovens, fryer, tilting fry pan or braising pan, steam-jacketed kettle, steamer, skittle, and combi-oven.
*Conventional Oven -heated air circulates outside chamber and radiates through oven lining. ***Convention oven heats thermally through bottom: • Heated air circulates around outside chamber and radiates through oven lining *Convection Oven -heated air forced over and around food racks. Reduces cooking time by 1/3 to 3/4. Cooks more in smaller spaces. Heated air forced around food racks, bottom rack of cookies wont burn. • FAN IN back circulates hot air in oven, number of racks in the oven, allows control the number of racks to be put in an establishment at a given time • Impendent door operation in solid state control panel, info important and writing specification • Deck Convection OVEN- two separate ovens stacked to save space, doors have glass to look into product, there are wooden handles and wont heat up, Are portable, have locks on two wheels, consider inside light and dial temp control or digital temp control, must give such specification *Cabinet Steamer Steam injected into cabinet • STEAM in contact with Food • Automated knob control • Tabletop steamer or cabinet to • Have it placed • Pressure or nonpressurer • Steamer injected into cooking chamber • STEAM GENERATED AT POINT OF USE, NEEDS WATER CONNECTION, some steamers have central heating port to provide steam itself. • Steam automatically shuts off unti, steam shuts off, safety features for piece of equp *Combi Oven use hot air to control humidity, then it will convert to cooking mode, more textural component rather than from what steaming would do, requires cabinet or stand to be on advanced piece of equipment **Fryers **Tilt skillet or braising pan - base down is heating element, line for portion up to contoured spout is 6" walls, useful for flat griddle surface with 6" walls, make pancakes or scramble eggs, useful for soups or making broths, or by frying, making chicken fried steak (tilt skillet and braising pan). Contoured spout: Allows for one step prep, consider drainage and H2O facet. Use h20 hose to use to clean up area, tilt it forward to go into drain. Does tilt, why we should consider drain placement that has equipment that needs drainage availabity and water faucet. *Steam Jacketed kettles -steam circulates in air space and is never in contact with food. Heats by bottom, through conduction. **Skittle 1. Grill, steam, roast, braise 2. Used to holding cabinet and kettle 3. Reduces capital equipment and maintenance costs Easy cleaning. More multifunctional than a tilt skillet, use for steaming mechanism or roasting or braising or for a holding cabinet. Racks are removable and can be taken out, use base similar to griddle to cook pancakes eggs, when you want to steam, puts racks back in and place pots in b/w racks
What are the most common materials used in the manufacture of foodservice equipment? Give examples of equipment manufactured with these types of equipment.
*Fiberglass -Lightweight and scratch resistant. -delivery carts -light wt. strong *Porcelain and Vinyl Covered metals -less costly -outside refrigerator -outside freezer -materials easily maintained -less reflective glare *Polycarbonate -light weight -carts, racks -resistant to stains, dents, and scratches
What is the most important resource in any organization? (human resources)
*Human Resource Planning: process of anticipating and making provision for the movement of people into, within, and out of the organization. Most important; human resources (Hiring employees, termination)
Identify barriers to successful negotiation.
*Personal positions and interests:someone has different interest than you, hindrance on negotiation, timid to negotiate someone with higher authority *Psychological and emotional aspects, *Communication Barriers: different words used, nonverbal or verbal can act as barrier. Someone not wanted to negotiate if body language is mean angry aggressive.
What are the requirements and unique characteristics of the various functional work areas in a foodservice operation (refer to our in-class discussion and the functional work area handout in lecture notes)?
1. Receiving, (based on delivery type and frequency, number of trucks and size of recieving area, proximity to office, customer's view, self closing doors, moving platforms to adjust heights) 2.Dry Storage *Humidity and Temp Control *No exposed pipes to collect dust *6" above floor for racks *mositure proof and washable floors *closer to production area and close to receiving 3. Refrigerated Storage *walk in desriable for serving more than 300 meals a day *path through reach in decrease movement *solid shelving preferable reach ins have more usable space 50-60% vs walk-ins (35-45%) *trend is for more desirable foodservice more than 300 meals trend is far more reach ins and fewer walk-ins to decrease transportation; reach-ins have more usable space (50-60% vs walk in 35-40%) 4. Frozen Storage zero deg F less is generally needed walk in or reach in walk in located through refrigeration for energy conservation plastic curtains or strips may hang in doorway to prevent cooling loss when door opens 5. Non-food storage -utensils, pans, plates cleaning supplies remote from other areas depends on facility for size of nonfood storage 6. Preparation -equipment in order of use -(vegetable-near fridge, cooking and salad areas, equipement needed; slicers, choppers, peelers, cutters. - 6. Baking pan racks or cooling racks, small walk-ins, reach ins, dough mixer, proof box 7. Cook's area -hot food area center of kitchen near vegi prep, pot and pan washing, storage and behind or very near service area. -ranges ovens, broilers, cooks table, pressure coolers, tilited skillet, braising pan, grill. -arrangement: if along wall must be sealed or allow for easy and thorough cleaning -straight line is most efficent; parallel, L-shaped, U -shaped, E-shape pot and pan washing close to baking area, but out of the main traffic flow. racks for dirty dishes and storage of clean 8. Dishwashing *plan for sorting, scraping, stacking into dishmachine, need smooth flow through sorting, scrapping, washing, rinsing, drying, storage *location: close to dining room may have conveyor system *shapes: straight line, U shaped, open square or closed circle good ventilation a must dirty and clean must remain seperate 9. Serving *table service vs cafeteria service *wait stations for drinks, deserts, condiments, etc. *b/w kitchen and dining areas 10. Dining close to parking best view low noise wekl ventilated proper lighting restrooms one way entranves and exits from kitvhen to servie areas 11. Employee facility 12. Food waste and trash storage compactors decreases bulk recycling allow for washing of carts and trash cans.
Identify the functions of management (planning, organizing, directing, coordinating, staffing, reporting, budgeting) and explain the significance of each to the success of the operation.
*Planning :activities to accomplish organizational goals, policies, and procedures. Establishing course of action. Development of a vision. 1. Organization's philosophy 2. Core values of organization 3. Mission statement *Organizing *Directing *Coordinating, *Staffing *Reporting *Budgeting
Describe the hiring process that should occur when hiring from within the organization (interview, checking references, etc.)
*Recruitment from outside *Selection: comparison of applicant skills, knowledge and education with job requirements. *Tools used in selection process -Job specifications -job description -application (Gaps in employment, note order of material given on resume, conflicting details, reasons leaving past jobs.) -Background/reference checks -interview process
What items can be considered for recycling?
1. Paper waste/cardboard 2. Aluminum cans 3. Plastic 4. Glass Pulper-recycles water
Identify the following pieces of equipment and their uses in foodservice: mixer, refrigerator, freezer, and dishwashing systems (rack and conveyor systems).
*Mixer *Fridge/refrigeration *Dishwashing systems -Undercounter -Rack Conveyor Dishwasher: Requires rack to hold dishes in such diagram, push through, assembly line, release on other side once completed. Push something in dish-washer close lid and activates Power ON. There is never a door you shut, just moves through the process. Assembly, dishes coming out of opposite side. Supplemental mats, for slip resistance, comfort. 125-200 racks in an hour -Flight Type Dishwasher -Not a rack that is required. Circular conveyor or straight line, Cleans 8000 to 24,000 dishes in an hour. As most at larger facility, don't need rack being presented.
What is the role of the National Sanitation Foundation International regarding equipment? What is the significance of the NSF seal on a piece of equipment?
*National Sanitation Foundation International-organization that establishes sanitation standards for equipment materials, design, construction , installation, and maintenance. NSF seal of approval if meets requirements. **Minima standards by NSFI: Withstand normal wear, vermin,corrosion. No toxic substances, odor, color or taste. Smooth and easily clean.
Analyze the work flow, equipment placement, and layout configurations of an identified facility layout.
*Simple straight line: --Simplest in design --Limited in # of pieces of equipment or equipment. --fryer, oven, tilt skittlet, ventilation system over everythting, type 1. Aspect of storage, we want to mim movement, having pot and pan racks near or hanging above equipment. *L-shaped --Modification of straight line --Accomadate more equipment and work places --used when linear space is limited --effectively seperates two major groups of equipment. Based on safety, also what tasks being done in that area *U-shaped --small facility, 1-2 employees in area --no striaght line thorugh the area. you have to walk out and walk back around. *Parallel, back to back --backs of equipment adjacent to each other --equipment on both sides, face outward, centralize ulitity line (steam) --single canopy equipment hood (aromas, grease), does not include microwave..The hood is cost effective overall. --seperates major groups of equipment --there may or may not be short walls between backs of equipment *Parallel, front to front. *Parallel, face to face --2 straight lines of equipment , fronts face each other, seperated by aisle space. --Require 2 ulitity lines and 2 ventiliation hoods.
What is the difference between a work aisle and a traffic aisle?
*Traffic aisle: general movement through the kitchen Work aisle: location areas where work is being performed.
The ADA position paper calls for dietitians to promote ecological sustainability of the food system. What is sustainability? What can dietitians do to promote ecological sustainability?- "Sustainability means capable of being maintained over the long term (2), and meeting the needs of the present without compromising the ability of future generations to meet their needs (3). To maintain the food system, the raw materials (inputs) for foods and natural resources used for food transformation and distribution must be conserved, not depleted or degraded (4)."
- "Sustainability means capable of being maintained over the long term (2), and meeting the needs of the present without compromising the ability of future generations to meet their needs (3). To maintain the food system, the raw materials (inputs) for foods and natural resources used for food transformation and distribution must be conserved, not depleted or degraded (4)."
What are the tools used in the selection process of employees? Explain the significance of each
-background checks - • Ask applicants to sign reference release form • Contact previous employers listed • Ask open-ended questions -Document responses. -obtaining references
Identify behavioral traits shared by all leaders of engaged teams
1)Provide direction and meaning 2)Generate and sustain trust 3)Display a bias toward action, risk taking and curiosity 4)Serve as purveyors of hope
Identify and explain methods to promote water conservation within the food service operation
1-Water Audit-evaluates current water usage. Evaluates current water usage through water utility company. Establish benchmark data and documents outcomes. Practices *defrost meats in fridges rather than running water *keeps lids on boiling water during slow times *keep pasta cookers at a simmer rather than a rolling boiling *Use dry cleaning techniques (broom and mop) *Implement proper disposal of products. Employee Training *enhance non-technical requests from employees -gain buy in -post test to measure assesmment -expected outcomes explained -explain overall benefits Efficient plumbing fixtures and equipment *add aerators on fixtures to reduce water flow *use sink pre-rinse spray valves *high efficency toilets Equipment *water efficient equipment -purchase energy star equipment-water efficiency -90%l less water than standard machine (10,000 savings of water) -Steamers -Energy star dishwashers -Ice machines-air cooled machines 10% less water than standard unit. -Pulper
Identify the desired architectural features that provide the most efficient, safest, and comfortable work environment for employees.
1. Building style and materials *Type of fs operation, menu, and location influence type of architecture and materials used. Equipment and space needs 2. Flooring: * Impacts employee production and clean up. (impervious to moistuer, grease, food stains, and nonslip and resistant to scratched acids, organic solvents. Withstand wear and tear *most common=Quary tile-abrasive, nonslip, antimicrobial properties. Coved 6 in off the walls and equipment bases. *Cleanable-impervious, no gaps or crevices (coved 6" up at walls). Safe-Slip resistant, use supplemental flooring mats) Durable, resilient and nonabsorbent Controls Noise level. Color-light colors increase light efficency [Quarry tile or Concrete flooring]-most durable, poor underfoot, noise concerns and breakage. [Vinyl Flooring]- Fair clean ability and maintenance. Poor durabilty-cuts easily 3. Walls, Ceilings, and noise: acostically treated ceiling Durable and Clenable surfaces for wall. 4. Lighting **Light color-light green, soft yellow or peach (providrs lighting. lighting adequacy, efficency, and suitability are far more important concerns than its installation costs. Type for wall:cermaic tile (formportion of wall but not used for entirety (fiberglass reinforced panels (durable, less espensive) Stainless steel (durable, high cost, limited use except in cooking areas 5. HVAC 6. Built in refrigeration 7.plumbing 8. Electricty
Explain the Environmental Protection Agency's (EPA's) hierarchy of solid waste.
1. Source Reduction (reusing containers, reduced packaging, purchased recycled items, double sided copies) 2. Recycling (dependent on availability of recycling outlets. 1. Paper waste/cardboard 2. Aluminum cans 3. Plastic 4. Glass Pulper-recycles water) 3. Waste Combustion (Composting: biological decomposition of organic material (food scraps) Animal feed: saved scraps to have farmer to pick up and feed to animals. Conversion of restaurant oil to biodiesel fuel) 4. Landfill (Landfills are last choice of disposal of municipal waste)
Compare leadership and personal power. Identify the 7 classifications of power. Which two powers resulted in high subordinate satisfaction and performance? Which resulted in subordinate dissatisfaction and negative job performance? Which two powers resulted in subordinate compliance?
7 classifications of power *Legitimate: position of power *Reward: ability to reward *Coercive: authority to punish *Expert; competence,knowledge *Referent: charisma, well liked *Information: access to information Connection: leader's connections Position power vs. personal power: Position power is power that is attained by your position in the organization, and personal power is power that is attained at any level in the org (you can have this power at any position). *****Two powers in high subordinate satisfaction and performance: expert and referent. Negative in subordinate satisfaction and performance *coercive powers; powers that are most negative in subordinate satisfaction and performance. Compliance: powers that enhances subordinate compliance -Expert and Legitimate
Describe the following motivational theories and explain how they can be applied to foodservice management: Achievement-Power-Affiliation; Need Hierarchy Theory; Two-Factor Theory of Work Motivation; Expectancy Theory; and the Reinforcement Theory.
Achievement-Power-Affiliation Theory *identify strongest needs and focus on individual needs. (1) all people have three needs 1-need for achievement: like challenges, positive fedback 2- need for power, acceptance of new responsibilities 3-Affiliation, being involved for activities, social activities, aspect of being well liked within an organization. Need Hierarchy Theory *identify unsatisifed needs-implement motivators. Arranged in herarchical order, each need dominates other needs. To motivate employees and identify unsatisifed needs so employee can feel motivated Two Factor Theory of Work Motivation *maintenance factors do not motivate; generate motivators Expectancy Theory *Employee behavior is influenced by valued rewards. "What rewards would you like to see?" Reinforcement Theory *emphasize positive reinforcers
What are the advantages/disadvantages of employers recruiting from within the organization?
Advantages * Recruitment within Organization: adv: employee improved moral and opportunity for advancements • Cost Savings (hire from within department, and within organization, best person in that position, they know job aspects and are aware of surroundings, reduce cost of trainings Familiar with Organization Disadvantage • Possible limited skills and knowledge No new ideas
Who are potential members of the planning team? Why did you select these professionals?
All team member should have a clear understanding of the project plan, check one another. Individuals who complement one another. you should lead the team for FS. sUGGESTIIONS: check references and do good job for job you are asking them to do. Financially responsible, FS mgmt, Fs design consultant, builder/architect, equipment representative.
Explain the principle of motivation and the importance of motivating employees in the workplace. From where does motivation come?
An inner feeling that causes movement in a particular direction. Needs>Motives>Achieve Goals Needs: physical vs psychological: acquired needs, food water and shelter, in response to our culture. Motives: something within that prompts behavior; if a promotion is an opportunity, you may want to work hard to aim towards it. For pay/satisfaction. Goal Achievement: satisifies need, decrease motive. Satisfaction of needs which reduce motive and restores balance.
Define the management subsystem and explain its relationship within the systems model.
Systems Management: integration and coordination of resources to meet goals and values. Applying systems approach to management. -inter-dependency of parts -interface of subsystems -permeability of boundaries -dynamic equilibriuma state of balance between continuing processes. -Equifinality
What equipment characteristics must be included in an equipment specification? What is the purpose of specifications when purchasing equipment?
Be specific, add all options desired, never assume, and verify information. Specifications provides scientific information of desired item, verify specifications. Spec sheets, model number, certifications, NSF information about quality construction, standard features, standard accessory. Verify what you are getting is what you specified: performance, quality, durability, life cost, maintenance, warranty, service, and price. ********Considerations: brand, size, weight, materials, ultitities, portability-casters w/locks, warranty, delivery and installation, and certifications.
Explain the significance of performing accurate background reference checks in the selection process. Why are former employers often hesitant to provide reference information? What are "good faith references?" What can employers do to protect themselves when giving reference information? What are the consequences of inadequate background checks?
Challenges in obtaining references *employer fear of litigation: minimized by signal release form, some protection with " good faith references" *Negligent references, inaccurate or untrue statements. Establish and follow a policy to protect yourself from litigation. Obtain employees written consent. Use standard form of letters of recommendation for all terminated by layoff or staff reduction. When contacted, obtain contact information and call back for legitimacy. Review personnel file before giving references. Answer only questions asked. After giving references, document questions and responses. Results of Inadequate background checks *increased employee turnover, costly *employee theft *employee morale issues
Identify the closeness in proximity of functional work areas. Draw an efficient work flow diagram when given a list of functional work areas. Identify areas to improve efficiency when given a facility layout.
Closely near is highly desirable.
What is the purpose of a feasibility study (identify and explain its components)? Why is this important in planning the facility design and layout
Collection of data to determine justification of a proposed project. (how feasible is the project on a larger scale), justifies the proposed project, helping to ensure that the project is worth pursuing. 1. Market, site analysis, 2. financial market -data, demographics, spending: 3. Site analysis, zoning, area analysis, competition, labor, visibility traffic, land cost, Mkt generators. 4. Financial (initial costs, operating costs, projected income)
Give examples of waste combustion with energy recovery
Composting• Composting: biological decomposition of organic material (food scraps) Animal Fed• Animal feed: saved scraps to have farmer to pick up and feed to animals Fuel• Conversion of restaurant oil to biodiesel fuel
Explain the systems approach to management including the components of the systems management model, characteristics of the systems management model and benefits of the systems approach to management.
Controls as guides for the system: MGMT is own subsystem • Contribute to meeting goals • Facilitating the systems model, integration and coordination of subsystem to achieve organizational goals. Aspects of MGMT includes Communication System: collection of parts unified to accomplish common goals. Changes in one part of the system affect all parts of the system. Interdependency of parts, interface of subsystems, permeability of boundaries, dynamic equilibrium, equifinality. Benefits: effective problem solving, communication, planning, organizational development, enhanced understanding of overall system
Describe the characteristics of an organization. What is the difference between a formal and informal organization?
Coordinating and providing authority to ensure objectives and activities are attained. Structure for the plan. Stronger outcomes, formal structure of organization, how individuals work, who they respond to. Formal -depicted by organizational chart -defined organizational boundaries -Ex, tamu senior lecturer Informal -way people group themselves naturally -who they look at as the authoirty figure *Synergistic Effect
What is the HVAC? What is its significance to the foodservice operation? Compare the uses of type I & type II ventilation systems.
Heating, Ventiliation and air conditioning (HVAC), systems which provides comfortable temperatures. Includes air circulation, humidity control, cleaning and cooling air, heating and ventilation. A ventilation system: hooded system over equipment with air filtaration. TYPE 1 (fryer, ovens, ranges): Collects smoke and grease from cooking equipment. TYPE 2 (dishwasher or large steam producing equipment): designed to remove steam, heat, and odors, but not grease.
What is the importance of space allowances pertaining to aisle space and the overall size of the kitchen?
Kitchen: 1/3-1/4 size of dining area-estimated kitchen size. *Capacity increases with number seated at one time. *Divide floor space among functional work areas. Traffic aisle: general movement through the kitchen ***(space for 2 people-2.5' min. Work aisle (location where work is being performed. 1 person working 3'. 1 person with ovens and tilting equipment or 2 people-3.5'. GOALS: make work aisle just right distance. Avoid bottlenecks and excess movement. Separate work and traffic aisles as much as possible. Avoid aisles around the perimeter of kitchen.
How would one achieve the goals of work flow (be sure to consider functional work areas.) What is backtracking and bypassing? How do these affect work flow?
Motion Economy: using the least amount if energy to achieve goals. Use shortest route. To achieve goal: 1) Flow along straight line path. 2)Minimize cross flow or cross traffic. 3)Minimize backtracking : person moves from one piece of equipment back to where movement started. 4) Minimze bypassing, passing one or more pieces of equipment to get to the next piece of equipment.
Distinguish between non-technical and capital investment methods of energy conservation. .
Non-technical: operations changes that can be implemented immediately with little or no cost (planning menu to include energy conservation, think about dishwasher, not preheating oven when needed, freezer defrost can occur after hours or refrigeration). Capital Investments; major energy improvements requiring a capital budget plan in existing operation. This amount varies on organization. (energy efficient equipment, reduce walk in refrigeration, air curtains, air activated when doors open.)
What is strategic planning? What factors should be considered when developing a strategic plan?
Decisions based on Environmental condition, forecasts, and resources available. Requires teamwork for implementation. Add collaboration for implementation. Strategic Plan -written document -assesses current state of organization -determines what should be done to accomplish its missions, goals, and objective.
Describe the difference between an efficient and an effective manager
Effective Manager *doing the right things to achieve organizational goals *Meeting customer expectations Efficient Manager *doing things right *using resources right
What factors must be considered when planning design and layout for a food service operation?
Efficiency in the work place, employee safety, customer (employee satisfaction), cost savings. Planning procedures. 1. Prepare Prospectous 2. Organize planning team 3. Conduct Feasibility Study. 4. Menu Analysis 5. Specify Architectural features and atmosphere. 5. Examine Costs
What is the difference between a structured interview and an unstructured interview? When might each of these be used? What are two major benefits of using a structured interview?
Structure *same questions asked -may include testing; minimizes biases and prejudices-equivalent comparisons -lower level jobs usually Unstructure -asked whatever questions desired -difficult to compare candidates -upper level positions
Discuss components of an Environmental Management Program. What are some of the components of an Environmental Management Program discussed in class and addressed in the ADA position paper and the practice application paper, Sustainability in Foodservice Operations: An Update?
Energy audits, smart kitchens and energy conservation, Water conservation
What is the key to sustainability in the food service operation?
Energy conservation, water conservation, and waste management. Sustain the environment. Work to sustain the environment through local purchasing, conserving natural resources, purchasing products that requires less processing. Educate consumers: teaching others that reduction of natural resources is a promotion, safe food practices, buying local, higher consumption of plant based foods.
Define Equal Employment Opportunity (EEO) and the Equal Employment Opportunity Commission (EEOC). What is the relationship of the EEOC to employers?
Equal Employment Opportunity Commission-organization that provides guidance to employers Equal Employment Opportunity-all laws prohibiting discrimination or requiring affirmative action Equal Employment Opportunity Commission-organization that provides guidance to employers Civil Rights Act 1964-prohibits discrimination based on race, color, national origin
Why is the finish an important consideration in the selection of equipment? What is the scale used to measure finish and what is the commonly used finish for foodservice equipment?
Finish (DULL/SHINYNESS) - #1 number 1-dull, rough finish. #7 finer finish, increases risk of scratches. #4 used in table tops, sinks , and counters.
Describe the relationship between a flow diagram and workflow in a food service operation.
Flow diagram: arrangement of functional work areas Work Flow: logical sequening of work, food, and supplies from one activity to the next.
What is the role of a dietitian in the planning, design, and layout of a foodservice operation and what is the significance or importance of properly planning the foodservice layout (Why study this)?
Foodservice managers must be involved with the development of all aspects of the design plan to ensure that the facility is properly coordinated and functional, a foodservice manager must provide input on the specific needs of the fs facility, The finished plan results in either successes or failures of the organization involved.
Why is it important to have knowledge about the walk-in refrigerator and freezer, plumbing, and electricity when planning facility design and layout?
Fridge and Freezer: think about size when building establishment, factors which includes size: size of fs est. and kind of foodservice system, form of food purchase, what system are we using, frequency of deliveries. 1. The size of est 2. The kind of FS system used (cook/chill needs large amount of fridge.freezer space) Assembly serve needs lots of freezer space 3. The frequency of deliveries (daily deliveries needs less storage vs remote areas fs est.) 4. The form in which food is purchased. if only buy frozen, then needs lots of freezer space than from dry storage areas. Plumbing: must be aware of location for plumbing, plumbing considerations-drains, hand-washing sinks, restrooms, sewer lines. 1. the desired location for water and steam inlets and for hand-washing sinks in working areas and rest rooms. the water and steam pressure needs for equipment to be installed. Adequate drains to sewer lines for waste disposal equipment. Ultility Sources: gas or electric. IF GAS? would it be LP (Liquified petroleum-propane) or natural gas. If ELECTRIC _outlet voltage (110 or 220 for most fs systems) STEAM Considerations _psi, pressure) is the steam a potable source, a steamer should not have a neg influence on foods. **electricity 1. Electrical outlets and voltage requirements for equipment to be used in the facility.
What are the goals and basic recommendations for the layout of the foodservice operation?
Goals: meet current needs and allow future changes, allow for growth. Basic recommenddations: square or rectangular kitchen. Dining room entrance or longer side of rectangle. Servers and patrons routed counterclockwise.
What is the LEEDS Certification? What is its purpose? What type of establishments can get LEED Certified? New construction, remodeled facilities, or both?
Green building certification with four levels 1. Four levels of certification for new construction based on point values 2. Certified silver, gold, plantinum. Also available for existing operations
Explain the relationship between job performance and job satisfaction. Why should management routinely assess the level of job satisfaction among employees? What are the benefits of satisfied employees?
Impact of Job Satisfaction: if employees are satisfied, the employee turnover, absenteeism, tardiness, accidents and grievances decrease. Pleasant workplace, organizational commitment and loyalty. As Job satisfaction increases, performance increases, effort increases, motivated employees increase.
What is the difference between motivation and job satisfaction?
Job satisfaction: general attitude about job. *Motivation: drive to perform, internal in nature, affected by needs and goals. *Satisfaction: Reflective attitude of a given situation.
What is the difference between a job specification and job description?
Job specification • Credentials and skills required for position Job description *Duties and working conditions of job
What is reflectance value and what is its relevance to employee productivity?
Lighting ( can increase employee productivity 4-35%). ****Reflectances of other surfaces, type of fixtures and their placement. Type and intesity of light for adequate lighting.) Benefits of good light, enhance production, fewer accidents, reduces costs, enhances employee morale. Reflectance Value indicates reflection of light. The desired low enough refelectance value to avoid glares. Ceilings-80-90%; walls- 40-40%: floor-21-39%; furniture and equipment-26-44%. Light Intensity measured in footcandles. (FC-A foot-candle is a non-SI unit of illuminance or light intensity) # recommended based on work to be done. Amount of lighting (highest range, accounting office 100-150 fc vs lower range 5-10, intermdiate dining. Florescent lighting (energy saving, temperature sensitive, lower quality of lighting)
What is the difference between line and staff personnel in the organization? Give examples of each.
Line personnel *one in direct chain of command directly responsible for the achievement of work related to organizational goals (ex: food service director) Staff personnel *personnel who provides expertise, support and advise to those in line personnel positions (ex: director of Human Resources, chief financial officer)
What are common management mistakes based on the article Management Missteps: Common Mistakes that Can Trip Up New Managers. How can these be avoided?
MGMT MISSTEPS • Inadequate communication • Failure to delegate • Takes work related issues personally • No established parameters • Does not show appreciation to employees • Failure to motivate employees • Treating all employees the same Worst mistake-LACK OF PLANNING
Identify the characteristics of a leader and the differences between a leader and a manager (without good leadership skills).
Management: Ø Belonging to organization Ø Concerned with process Ø Tolerate mundane practical work Ø Role focused Ø Focused on organizational goals Ø Administrators Ø Derive power from position Ø Desire community Leader Ø Seeks change in existing order Ø Questions established procedures and creates new concepts Ø Seeks risks; dislikes mundane Ø Relate with empathy and intuition Ø Focused on personal goals Ø At any level in organization Ø Derive power through personal relationships Enjoy innovating
Identify ways that individuals can excel in management, leadership and negotiation.
Maximize personal and creative potential Make most of your time Manage things that interfere w/ customers Multiply yourself through delegation Create an organizational shared vision Establish a positive organizational climate Empower others Walk the talk.
What is the purpose of personnel policies in the organization? Why must they be written and not just stated? Where are policies and procedures located in the systems theory model?
PERSONNEL POLICIES -located in COTROLS in systems model bc it guides the system 1. Procurement-recruiting or hiring (how we market these positions) 2. Personnel development-training employees 3. Compensation-wages, benefits 4. Integration-recognition of labor unions 5. Maintenance-services provided for employees (retirement programs, women compensation, employee assistance program, EAP.
What are two potential interferences with interviewing? Give an example of each.
Personal Bias** Personal opinion interferes with interviewers judgement of the candidate (more negative). Halo Effect*** Manager allows a single trait to dominate judgement or hiring decision (very professional appearance in interview, answer a question correctly that favors interviewer, attractive, certain ethnicity, certain gender.
What are organizational policies and procedures? What is the difference between these? What is the role of policies within the organization? What sub-system are these located in the systems model?
Policies: decision making guides. Ensures organizational consistency. Procedures: Detailed guidelines for planned activities that occur readily. What sub-system are these located in the systems model?
Define delegation. What are the advantages of using it? Why do managers often not use delegation?l
Process of assigning task to specific individuals and giving authority to complete task. Does not remove your responsibility or accountability. Often not used by delegation. Advantages: Develops subordinate potential Empower employees Frees mgmt to plan and do other tasks Disadvantages:/why not used 1. Manager feels that can get it done faster by themselves 2. Mgmt not trained to delegate 3. Maintain idea-Do it myself if I want it done right 4. Feel like you are "dumping" on others 5. Fear loss of Control, give someone else my job and may take over and take my position. (how can we support and enrichment evnironment for employees) **Delegation is the assignment of any responsibility or authority to another person to carry out specific activities, such as starting on proper tires during a wet race. Its is one of the core concepts of management leadership.
What is a prospectus (identify and explain its components)? Why is this important in planning the facility design and layout?
Prospectus: written description which details all aspects of the situation under consideration and helps other professionals on the planning team understand the exact needs of the fs est. Contains elements that will affect and guide the proposed design and also present clear pictureof physical and operational aspects of the proposed facility or project. *Contains Rationale, Physical and Op. Characteristics, and regulatory information. Rationale deals with Title, needs, goals and objectives and procedures. Physical and Op. Characteristics (design, FS system, menu, customer and volume, employees, Hrs. of service). Regulatory Information: safety and sanitation, waste zoning parking codes. These aspects must be considered even before at the begining stages of the facility.
Compare a pulper to a disposal including benefits and disadvantages of each.
Pulper vs Garbage Pulper: reduce waste, it will reduce 10 bags of trash to one, recycles waters, water efficient equipment, minimal water loss to be reused Standard garbage disposal: water to grind veggies and goes down sewage line
Explain the budget-cost relationship when considering design and layout of the facility.
Quality vs Quantity,(top of triangle), Bottom tip (cost) 1. With fixed budget, may have to restrict quality or quantity. 2. if top quality is desired, may have to be more flexible with cost. *********-with fixed budget, you may have to restrict to either quality or quantity -if top quality is desired in FS operation, you may need to be more flexible with the budget (be willing to spend more) **All initial expenditures must take into considerations the project budget and also such factors as operating costs, life expectancy, conformance to sanitary standards, and provision of comfort for employees and customers.
Define and compare a barter and real negotiation. What is the difference between these?
Real negotiation= "win win" both the parties have benefit of negotiation process Barter =only 1 party to win
Define negotiation. Explain the role of negotiation in foodservice management.
Required part of management and leadership Process of working out an agreement that is satisfactory for all parties involved.
What is source reduction? Give examples of source reduction that can be applied in foodservice operations.
SOURCE REDUCTION #1 preference to waste reduction • REUSE CONTAINERS • REDUCED PACKAGING- 1 CASE OF VEGGIES THAT ARE IN A BULK CONTAINER, EXAMPLE, ASSEBLY SERVE, WE CAN GET NO.10 CANS OF PUDDING, AS OPPOSE TO INDIVUDAL CUPS ALREADY PORTIONED OUT, SOURCE REDUCTION 3. PUCHASED RECYLED ITEMS 4. RELYING ON DIGITAL OR DOUBLE SIDED COPIES, RELY ON DOUBLE SIDED COPIES, THINKING ABOUT DIGITAL MENUS INSTEAD OF PAPER
What is the importance of the architectural features and atmosphere to the food service organization?
Selling point for operations. Significantly impacts sanitation, maintenance, work environment and cost of operation.
What is the difference between standing vs. single use plans and short range vs. long range plans? Provide examples of when each would be used.
Short Range *Covers time span of 1 year or less; in operating budget Long Range Plan *strategic planning to gain competitive edge in industry 3-5 years, strategic plan Single Use Plan *Plan not repeated, but continues as parts of records (annual budget, annual program use annual budget for one year or used as template for budgetary guidelines for next year, will not use same format exact for next year.) Standing Plan *Plans for repetitive action *Plan for repetitive action. Organization's policies and procedures. Little change occurs Single Use plan *plan not repeated, but continues as part of records.
Describe a successful leader based on the overview of the following situational management theories: Situational Management, Ohio State Leadership Studies, Path Goal Leadership Model, and Contingency Leadership
Situational MGMT * leadership effectiveness based on various factors, sociecomeonmic interest, and situational variable. There are factors that is dependent on given situation OHIO state leadership Studies *Consideration, like Y theory. Vs one that has strong initiation structure and boundaries. Consideration, interpersonal, higher employee satisfaction, but didn't know what was expected of them. Dependent on situation. Outcome, leaders who had interpersonal relationship, leaders displayed task+boundaries+higher satisfied employees Path Goal Leadership Model *Leaders should make path that are easier to follow, making easier opportunities so employees are satisfied. Rewards easier to follow. Contingency Leadership *Task structure and position power, no best style leadership fits for every situation. Leadership varies on given structure and style. Leaderships should be flexible, no best style exist OVERVIEW *NO best style of leadership *leadership style is variable and based on existing situations *Successful leader: Concern for both tasks and people Flexible and adaptable to changing conditions and situations
What is span of management? Explain the difference between the wide and the narrow span of management.
Span of Mgmt: how many employees can a superviosr effectively manage *narrow span of mgmt -increase levels needed in the organization -increase manager needed Wider Span of Mgmt -(decrease)fewer levels -(decrease)fewer managers
What are the basic management skills needed by all managers? Describe the characteristics of each and identify the importance of each in consideration of the management level.
Technical skills, techincal skills, human skills, conceptual skills. TECHNICAL Proficiency in a specific type of activity -Essential for operation evaluation, training of employees -Most important at lower levels of mgmt Bc people who face front line of employees on a daily basis HUMAN SKILL -works effectively as a group member -builds cooperative efforts within the group memebers characterisitics *works well with people *communicates well *leadership ability *understands human behavior Essential at every level of mgmt CONCEPTUAL SKILL *recognizes the organization as a whole *recognizes interdependency of the units within the organization. Importance increases in top mgmt. level.
Who are the "players" involved in the purchasing of equipment? What are their roles?
The manufacturer, The Manufactuer's sales agent, The dealer/distributor, and You. *Manufactuer: produces a reliable product at a resonable price. Advertises and attends trade shows to get product to market. *The sales agent: Markets product and gets comission, seek to market a particular market, but do not sell. Work for manufactuer in a specific territory. takes product to market. *Dealer/distributor: Sells product to end user, Stocks product for end user to examine and compare, delivers products to end user, collects money due from end user. *You How do you get what you want
Explain the significance of the relationship between the menu and foodservice design and layout.
The menu drives the layout. This is key to equipment needs, which in turn determines the amount of space requirement for the equipment. Menu analysis describes and analyzes, sales appeal-for target market. Profitability, food supply (available food vendors), production-labor and equipment.
What does the gauge of metals indicate? What is the common gauge of non-corrosive metals used in food service equipment?
The sheet metal gauge (sometimes spelled "gage") indicates the standard thickness of sheet metal for a specific materials. Weight of the METAL **standard Gauge 10-14: gauge-galvanized steel 12-16: noncorrosive metals (resistant to oxidation, rust, or corrosion)
Describe McGregor's Theory X and Theory Y and Servant Leadership
Theory X -motivated through fear, coercion, punishment -micro-management -inherent dislike of work; no ambition -Autocratic; dictator leadership Theory Y -Self-directed -People seek responsibility -Employees involved in decision making -supportive and encouraging leadeship -job performance did not always yield desired quality.
What factors enhance the real negotiation process (tips for negotiation)?
Tips: Know yourself-how do you feel about negotiating Do your homework-who are you negotiating with and their reputation as a negotiator. Practice double and triple think-know what you want, what the other party wants, and anticipate what the other party thinks you want. Builds trust-required communication; tell the truth Develop external listening-nonverbal messages, facial expressions of voice inflections Own your power-personal power, self esteem confidence Know your Best alternative to a negotiated agreement-know your options, choice Know what a win is-identify your settlement range
What is a solid waste audit? What is its purpose?
To minimze solid waste, conduct a solid waste audit. Determines the amount and type of waste of the food service establishment.
What are traditional management levels and how does the traditional organization operate?
Top Mangement Policy making level, responsible for overall managment of operation. Middle: organizational level *Coordinates activities that implement policies. Facilitates communication b/w top and first line mgmt. First Line-technical care *responsible for day to day operational activities
What is the difference between vertical and horizontal management?
Vertical Division *est. lines of authority (top levels increased authority) Horizontal Division *responsibilities redistributed horizontally. Activities grouped naturally. Flatter organization. Have employees part of changes. More coaching by mgmt, mgmt talks to employees and have them be part of decisions.
identify and discuss "tools to control waste management."
WASTE ASSESSMENT *How much waste we putting out and what is going to be resued, feed carboard for pulper. ASz*(aui CARDBOARD CRUSHERS GARBAGE DISPOSALS PULPER EXTRACT SYSTEMS TRASH COMPACTORS POLYSTYRENE MELTORS
Explain the significance of the interview process to the hiring procedure. How should the interviewer prepare and conduct the interview? What general considerations should they consider in planning the interview?
What image do you as employer display? Employer's Image *Impacts recruitment, retention Employment Regulations Avoid Discrimination Interview questions: avoid discrimination, comply with legislation/regulations Focus=skills, knowledge and expertise, not personality interview preparation *prepare in advance for interview -review job requirements -prioritize criteria -write measurable, job related, open-ended questions -review each application and make notes -interview environment.
Design an Environmental Management Program for your organization. How is energy conservation, water conservation and waste management incorporated into a successful environmental management program?
Will have a goal and purpose, will discuss energy, water, and waste management.
Define workflow. How would one achieve goals of work flow? Define productivity and motion economy and explain how these factors impact work flow.
Work Flow: processes through which a piece of work passes from initiation to completion. *logical sequence of work, food and supplies from one activity to the next Achieve Goals of Work flow **enhance productivity and efficiency **Yield the greatest output for the smallest effort. Productivity- is the measure of outputs of goods or services in relation to input of resources. Motion Economy Using the least amount if energy to achieve goals. Use shortest route. To achieve goal
What factors influence the size of the refrigerator and freezer units in the design of a foodservice operation?
answered previously
What are functional work areas? What factors influence the number and type of functional work areas in a foodservice operation?
areas where a group of clsely related tasks are being done. Number and type of work areas dependent on operating system, assembly serve needes production unit, others like conventional may require more. Volume of buisness (more func work areas). Types of menu items prepared (yeast rolls on menu, and everything made from scaratch) . Form in which food is purchased. Number and type of work areas dependent on 1. Operating system 2. Buisness (volume) 3. Menu items 4.Food form 1. recieving 2. storage and issusing 3. pre-preparation 4. preparation 5. serving 6. warewashing 7. support services
What is the primary objective of human resource planning?
use people effectively and efficently with minimal turnover. Strategic Planning: Long term planning, thinking about what other facilities we are competiting with, and think about internal factors Forecast: number of employees, which can be based on population feeding and amount of customers Supply analysis: how many employees are available in that area of the market.
