Clinical Nutrition- Domain 3
The items on a menu, the cafeteria service, and a pleasant atmosphere are all examples of which element in the marketing mix? A Marketing concept B Branded concept C Product D Place
product ! product is the combination of goods and or services that satisfies the customers wants and needs ! products include items on a menu, service options: cafeteria, catering, vending machines, etc .. and includes desirable attributes such as atmosphere
How many relief employees do you need if you have 40 full-time employees? A 22 B 72 C 62 D 42
22!! About 0.55 employees are needed for the everyday coverage of a full-time employee, or full-time equivalent (FTE). A relief worker covers days off for the FTE. FTEs typically work 236 days per year due to days off and benefits days, which add up to 129 days. To determine the actual number of relief workers needed, multiply the number of FTEs by 0.55 (129/236) to get the number of relief workers needed to cover 365 days per year. To solve: 40 FTEs x 0.55 = 22 relief workers
a management function that assigns duties, delegates authority, creates responsibility - leads to well defined jobs, clear lines of authority, coordination of roles, specialization of jobs
organization
PDCA is an acronym for ________________
plan, do, act, and check results.
- a management function that uses problem solving and decision making to ensure proper utilization of all resources -primary function of management that all other functions are within the framework of the plans laid out
planning
An American restaurant has 8 full-time employees, 6 part-time employees, and 4 twelve-hour employees. How many FTEs does the restaurant have? A 11.3 B 12.2 C 8 D 18
A full-time equivalent (FTE) is the hours worked by one employee on a full-time basis. (8 full time employees * 40 hrs) + (6 part time * 20) + (4 twelve hr * 12) = 488 488/40 = 12.2 FTE !!!
The director of the hospital has assigned you the responsibility of the creation of a complex work task. According to the PDCA model, what is the first step you should take? A Establish methods to implement improvement B Analyze the processes C Take action to standardize the process D Train and develop employees and management on how to use TQM
Analyze the processes!! The PDCA (Plan Do Check Act) model is a plan for improvement. The first step is Plan, which includes the following parts: Analyze the processes Be open-minded and flexible Brainstorm Be selective Be persistent Listen to employees' problems regarding their jobs Learn from others, particularly from the best Establish the objectives and processes necessary to deliver results Train and develop employees and management on how to use TQM is part of Do. Establish methods to implement improvement is part of Check. Take action to standardize the process is part of Act.
Which of the following functions of management would delegation fall under? A Organizing B Directing C Planning D Controlling
B Directing Directing includes initiating action in the unit via leadership. Organizing includes the overall configuration of the unit the manager is in charge of. This includes what positions are needed, assignments, and how authority and responsibility are delineated in the unit. Planning involves an overall picture of what is to be accomplished; this includes setting goals and performance targets. Controlling involves monitoring of staff performance and implementing corrective action to improve performance.
ReDefined is a coffee shop that sells specialty lattes, local pastries, and coffee beans. Based on the following information, how much money does ReDefined need to bring in to break even? Fixed costs: $1,075 Variable costs: $3,300 Sales: $5,999 2389 6600 8224 2150
Correct answer: $2,389 break even is when sales revenue (income) and expenses (fixed costs and variable costs) and equal. BE ($ needed to break even) = FC/1-(VC/sales) BE= 1075/ 1 - (3300/5999) BE = 2, 389
ABC Breads wants to enter the gluten-free-bread market. The fixed cost of manufacturing this product is $20,000, and the variable cost per unit is $0.60. ABC expects to sell 8,000 bread loaves. What is the break-even price of the gluten-free bread loaf? A $3.60 B $0.42 C $0.60 D $3.10
BE point is the place where expenses (fixed costs and variable costs) and revenue/income are equal ... (fixed costs/ units to sell) + variable costs ($20,000 fixed costs / 8,000 units) + $.60 variable cost = $3.10 break-even price so 3.10 is the price at which they will break even if they sold 8000 units. if they wanted a profit, they should sell more units
What does an "adjusted FTE" account for that an "absolute FTE" does not? A Minimum number of employees B Benefit days and days off C Productive hours D Hours actually worked
Benefit days and days off!! Full-time equivalent (FTE) is the hours worked by one employee on a full-time basis (40-hour week) and is counted as either an absolute or adjusted FTE. An adjusted FTE accounts for benefit days and days off, while an absolute FTE accounts for the minimum number of employees needed to staff the business and counts productive hours only (hours actually worked).
Tom is the manager at Brewer's Bagels. The raw-food cost of an onion bagel is $0.9874 and he has a markup factor of 2.5. Accounting for hidden losses in preparation, cooking, and serving, what should his realistic selling price be? 2.76 1.38 2.72 2.47
Correct answer: $2.72 To compensate for hidden losses in preparation, cooking, and serving, many foodservice managers add 10% to the recipe cost prior to markup. The suggested selling price of $2.47 with markup would be: Raw-food cost of $0.9874 x .10 = 0.09874 $0.09874 + $0.9874 = $1.08614 $1.08614 x 2.5 = $2.71535, rounded to $2.72
18 FTEs produced 1,990 meals during a 40-hour week. How many meals were produced per labor hour? A 2.76 meals per labor hour B 14.47 meals per labor hour C 49.75 meals per labor hour D 0.36 meals per labor hour
Correct answer: 2.76 meals per labor hour Meals per labor hour = # meals produced / # hours worked To solve: 18 FTEs x 40 hours = 720 hours 1,900 meals / 720 hours = 2.76 meals per labor hour
Maria is the food service director of a small rural hospital. Her supervisor asks her to begin preparing the operating budget for her department. Which of the following would not be included in her operating budget? A Capital budget B Expense budget C Revenue budget D Statistics budget
Capital budget!! An operating budget minimally includes revenue and expenses. The statistics budget (estimate of sales/services) is included in the operating budget. A capital budget is a different type of budget.
You are planning out how many FTEs (full-time employees) you need for the kitchen staff of your new cafe. You are assessing how much time employees need for each task that must be completed as part of that process. To make the level of work appropriate, which of the following would be best to use as an indicator of how much more work the average employee should be able to complete, without undue fatigue, within the allowed time for the tasks? A 10% B 35% C 5% D 25%
Correct answer: 25% The standard time arrived at for a task should allow for an employee to be able to do 20-30% more work within that time, without undue fatigue. Since 25% falls within that range, it is the most appropriate number.
Based on the numbers below, determine the percentage of income spent on food. Cost of food used today: $850 Income for today: $2,180 Number of employees: 23 Hourly salary per employee: $11.20 Average check: $10.09 Number of meals served: 216 A 39% B 35% C 66% D 51%
Correct answer: 39% To determine the food-cost percentage, or the percentage of income spent on food, divide the cost of food used today by the income for today. $850 / income: $2,180 = 0.3899 x 100 = 38.99% = rounded up to 39%.
Which of the following is an example of a pricing strategy in a marketing program? A An elementary school offers free dessert with each meal during National School Lunch Week to increase participation. B A cafeteria manager offers soda at a reduced price during slow times in hope that customers will make an additional purchase, such as fries, candy, or popcorn. C A large community hospital sets up kiosks on inpatient units during busy lunch periods as a convenience for medical staff with limited break times. D A restaurant manager puts candles on tables, dims the lights, and sprays incense before dinner service to add desirable attributes for customers.
Correct answer: A cafeteria manager offers soda at a reduced price during slow times in hope that customers will make an additional purchase, such as fries, candy, or popcorn in the marketing mix, price is the money charged for a product/service or the perceived value of a product/service ... when a cafeteria manager offers a reduced price, this is using a strategic pricing strategy. if A restaurant manager adding candles on tables, dimming the lights... etc ... this is an example of contributing to the product in the marketing mix A large community hospital setting up kiosks on inpatient units during busy lunch periods as a convenience for medical staff is contributing to the place in the marketing mix. An elementary school offering free dessert with each meal to increase participation is an example of promotion in the marketing mix.
Which of the following is not an advantage provided by budget planning? A Documents plans for anticipated economic changes, such as inflation B Serves as a communication tool for management C Acts as a communication device because it quantifies goals and objectives D Forces management to consider the future direction and development of their department
Correct answer: Acts as a communication device because it quantifies goals and objectives!! Advantages of budget planning: Forces management to consider the future direction and development of their department Acts as a control device because it quantifies goals and objectives Serves as a communication tool for management Documents plans for anticipated economic changes, such as inflation
Which of the following is not one of the seven widely accepted functions of management? A Budgeting B Analyzing C Staffing D Reporting
Correct answer: Analyzing The seven major functions of management are: Planning Organizing Staffing Directing Coordinating Reporting Budgeting
Which of the following is the terminology for when an operation has $0 net income? operating expenses break even pt contribution margin gross profit
Correct answer: Break-even point The break-even point (BEP) is the point in business activity when total revenue equals expenses, or when an operation has $0 net income.
What type of budget is focused on the process of selecting long-term assets? A Statistics budget B Expense budget C Capital budget D Operating budget
Correct answer: Capital budget A capital budget includes assets that will be used for longer than one year. Items included in a capital budget include land acquisition, facility construction, capital equipment, IT infrastructure, and physician recruitment. The statistics budget deals with expected revenue and expenses for the next year. The operating budget is an annual budget. An expense budget predicts expenses for the organization over the next year.
What type of budget is developed to project the receipt of revenue and the expenditure of funds? A Volume indicator B Cash budget C Revenue budget D Operating budget
Correct answer: Cash budget A cash budget is developed to project the receipt of revenue and the expenditure of funds. The purpose of this budget is to determine if funds will be available when needed in order to meet the demands of the operation. The operating budget is a forecast of revenue, expenses, and profit for a specified period of time
An outpatient diabetes clinic wants to determine if their nutrition education program is worthwhile in terms of its costs. The cost to run the program includes RD staffing, educational materials, and overhead costs, while the measured outcomes include HgA1C%, diabetes complications, and dietary changes. Which quality improvement study should be used and why? Cost-benefit analysis Cost-effectiveness analysis
Correct answer: Cost-benefit analysis because it examines program outcomes in terms of money saved a cost benefit analysis should be used bc goal is to determine if the nutrition program is worthwhile in terms of its overall costs ... cost benefit analysis examines program outcomes in terms of money saved, and determines if the intervention is worth it Cost-effectiveness analysis compares alternatives and provides comparisons of alternative courses of action in terms of their costs, financial gains, savings, and effectiveness in obtaining objectives. This analysis would be useful if the goal was to determine which nutrition education program or class was most useful.
Which of the following is an example of strategic management? A Showing the command relationship from top to bottom levels B Establishing one gallon of water per person per day for a minimum of 3 days C Coordinating subsystems to achieve objectives D Creating and implementing strategies to move toward goals
Correct answer: Creating and implementing strategies to move toward goals Strategic management is organizational and environmental analysis to achieve goals. This principle is exemplified by a company creating and implementing strategies to move toward goals and evaluating progress.
Jessica has worked at a home health company as a full-time RD for 90 days. Her manager, Michelle, provides feedback using the behaviorally anchored rating scale. Which of the following has Michelle been tracking to provide this feedback? A Subjective ratings B Jessica's self-assessments C Critical incidents D Merit ratings
Correct answer: Critical incidents The behaviorally anchored rating scale (BARS) is a method of evaluation that has 4 steps: List all important performance dimensions Collect critical incidents of both effective and ineffective behavior Classify behaviors into performance dimensions Assign numerical values to each behavior ...Therefore, critical incidents must be tracked.
What occurs in market segmentation? A The need that is not being filled is identified B Objectives are achieved to satisfy the target market C The group of people with similar needs is identified D Customers are categorized based on characteristics
Correct answer: Customers are categorized based on characteristics Market segmentation categorizes customers based on demographic, geographic, psychographic, and behavioristic variables. During this process, the market is divided into groups of people with similar product needs.
If an organization's project you are working on requires making decisions and communicating the decisions to subordinates, which function of management is most employed in that aspect of the project? A Coordinating B Reporting C Directing D Planning
Correct answer: Directing Functions of management: Directing: decision making and communication of those decisions to subordinates Coordinating: interrelating the parts of work to create a smooth workflow Planning: develops an overall plan of the organization's objectives Reporting: keeping organization members informed of their responsibilities through surveys/inspections or other methods
Which of the following is defined by a job description? A Employment qualifications B Salary range C Performance appraisal D Employee incentives
Correct answer: Employment qualifications A job description defines the knowledge, skills, responsibilities, training, experience, qualifications, and line of reporting for each job in the organization.
Mel's Meals and Munchies is a start-up meal prep company, and they want to determine how to price their menu items. If they want to price the items based on raw food costs using a markup factor and hidden costs, which pricing method should they use? A Cost plus pricing method B Factor pricing method C Competitive pricing method D Prime cost method
Correct answer: Factor pricing method Mel's Meals and Munchies wants to determine menu pricing based on raw food costs, a markup factor, and hidden costs; therefore, they should use the factor pricing method. The factor pricing method, also known as the traditional or markup method, uses the raw cost of food and food cost percentage to determine the selling price (markup). Hidden costs of 10% can be added to the food cost to account for unproductive costs, such as unavoidable waste in cooking, serving, and/or preparation.
A manager acting as the spokesperson for the organization is indicative of which of the following managerial roles? A Interpersonal B Figurehead C Informational D Decisional
Correct answer: Informational The three types of informational roles in management are monitor, disseminator, and spokesperson.
The following is an example of what? Registered Dietitian Collaborates with providers to identify and connect with patients Establishes treatment plans and communicates with patients Education: At least a Master's degree in nutrition and RD/RDN credential within 3 months A Job breakdown B Job specification C Job description D Job analysis
Correct answer: Job specification A job specification is a more detailed job description that includes the duties, conditions, personal qualifications (education; experience), and skills required to perform that job. a job description matches applicants to jobs by describing the responsibilities of a specific position
A hospital provides one meal per day for each employee who works in the kitchen. What type of cost should the value of the food used for the employee meals be reported as in the budget? A Food B Net loss C Waste D Labor
Correct answer: Labor The cost of food for employee meals should be reported as a labor cost, not a food cost.
Danny's Donuts is advertising this week, "Buy 4, Get 8 Free Donut Holes!" They are discounting the donut holes ($0.50 each) in hopes of getting more people to come in and buy other donuts at full price, such as the kolaches ($1.29 each) or apple fritters ($3.00 each). What type of pricing technique is this? A Positioning statement B Promotions pricing C Loss leader D Focus strategy
Correct answer: Loss leader A loss leader is a product that is sold at a loss to attract customers. In this case, the donut shop is losing money on donut hole sales with the goal of attracting more customers.
Which function of management develops the formal structure through which work is defined, divided, and coordinated? A Planning B Coordinating C Organizing D Directing
Correct answer: Organizing Organizing is the function of management that develops the formal structure through which work is defined, divided, and coordinated.
Jasmine is attempting to improve how the clinical RDs rotate floors in the hospital, and she has organized weekly meetings with the clinical RD team to discuss the process. Now she is talking with the RD team leaders and managers (people who are most involved with the process) to collect information and data about the floor's patient loads and responsibilities. Which step in the PDCA Cycle is Jasmine at? A A - Act B P - Plan C D - Do D C - Check
Correct answer: P - Plan The PDCA Cycle is a continuous quality improvement model with four steps: P - Plan (prepare for implementation) D - Do (execute the plan, taking small steps in controlled circumstances) C - Check (check and study the results) A - Act (take action to standardize or improve the process
Which function of management develops policies and procedures? A Staffing B Planning C Organizing D Reporting
Correct answer: Planning The planning function of management includes the development of policies and procedures.
Making sure your cafe is open at hours that are convenient for your customers addresses which part of the marketing mix? A Promotion B Place C Price D Product
Correct answer: Product The hours the cafe is open is part of the product (service) the cafe provides. The marketing mix includes the product, place, price, and promotion of the product. the place is where the product is sold and how it is sold price is the cost of the product promotion includes all the ways the product is communicated to the customer
The behaviorally anchored rating scale (BARS) was developed by a combination of which of the following? A Rating scale and critical-incident appraisal B Customer satisfaction ratings and management ratings C Psychological testing and performance indicators D Rating scale and excellent performance indicators
Correct answer: Rating scale and critical-incident appraisal BARS is a combination of the rating scale and critical-incident appraisal methods. The critical-incident appraisal method identifies behaviors that indicate both excellent performance and poor performance. BARS uses these and adds a rating scale to the behaviors.
According to the Tannenbaum-Schmidt continuum of manager-non-manager behavior, which of the following is true? A The manager can never be completely free from all decision responsibility. B The manager is in charge of where on the continuum a particular situation falls. C A non-manager can be completely free from all decision responsibility. D The side of the continuum that has the most freedom for subordinates is inherently less effective.
Correct answer: The manager can never be completely free from all decision responsibility.
Sonia was hired as a diet technician at a local community hospital. During her orientation, she was given material that outlined the work she was expected to perform, the procedures to use, and a time schedule. What type of material was she given? organizational chart job description job specification work schedule
Correct answer: Work schedule A work schedule is an outline of the work to be performed, the procedures to be used, and a time schedule for a particular position. This material is helpful in training new employees and is usually given to them right after they have been hired. A job specification is a statement of minimum standards that must be met in order to apply for a particular job. A job description is an organized list of required duties, skills, and responsibilities for a particular position. An organizational chart is a graphic representation of the relationships and groupings between positions and their functions.
What type of budget requires justification of all requests for funds? A Fixed B Zero-based C Flexible D Cash
Correct answer: Zero-based A zero-based budget starts from "zero" and each request for addition to the budget must be justified.
Which of the following statements are false about a zero-based budget? a) It excludes previous budgets b) All expenses must be justified c) It adjusts a predetermined amount each year d) Only new budget items must be justified
Correct answer: c, d Zero-based budgets must justify all expenses, both in previous and new expenses. The previous budget is not included in the calculations because each item must be justified without inclusion of previous budgets. Traditional budgets often adjust a predetermined amount each year, such as the amount of inflation.
What does "assets" refer to? A Accounts receivable B Accounts payable C Accrued expenses D Mortgage payables
Correct answers: Accounts receivable A balance sheet lists assets and liabilities at a given time. Assets are goods and products owed to you, including accounts receivable, cash, and inventory. Liabilities are amounts owed to others, including accounts payable, accrued expenses, and mortgages payable.
Which function of management requires the greatest allotment of time? A Evaluating B Planning C Organizing D Directing
Directing!! Directing and controlling require the greatest allotment of time in management. This function includes the distribution of work to qualified and appropriate people, where managers must provide instruction, training, and establish appropriate control.
____________ is the umbrella term that encompasses all laws and regulations that prohibit discrimination and/or require affirmative action. The Equal Employment Opportunity Commission (EEOC) regulates and interprets guidelines in order to provide guidance to management for compliance with EEO statutes.
Equal employment opportunity (EEO)
__________(indirect) costs are business costs, such as rent, taxes, insurance, and depreciation, that are constant despite the quantity of goods or services produced.
Fixed
Based on Katz's three skills of managers, which of the following positions would predominantly use conceptual skills to perform their primary job functions? A Dietitian B Food service coordinator C Food and environmental services director D Dietary aide
Food and environmental services director!!
What is the food cost percentage if the cost of food is $825 and the income is $3,200? A 39% B 74% C 26% D 48%
Food cost per percentage = cost of food divided by sales: $825 / $3,200 Food cost percentage = $825 / $3,200 = 25.7% (rounded up to 26%)
Based on the numbers below, determine the cost of food used. Beginning inventory: $1,567 Ending inventory: $2,985 Purchases: $10,327 Sales: $24,674 Sales tax: $1,401 Operating expenses: $3,861 A $14,872 B $11,894 C $8,909 D $13,305
In a profit and loss statement, the cost of food used is determined by adjusting the cost of food purchased at the beginning and ending inventories for the month. To solve: 1- Purchases + beginning inventory = cost of goods available to be used 2- Cost of good available to to be used - ending inventory = cost of goods used 1: $10,327 + $1,567 = $11,894 2: $11,894 - $2,985 = $8,909 C $8,909
Which of the following contains information about the line of reporting for positions in the organization? A Job analysis B Job description C Employee retention D Performance appraisal
Job description!! A job description provides definitions for required knowledge and skills, responsibilities, training, certification/licensure, and line of reporting for each position in the organization.
- the goal of this is waste reduction, and eliminate activities that do not add value to a process, and uses the 3M model of Muda (8 types of waste), Mura, and Muri. - 5 principles are: 1- identify customers and what they value 2- map the value stream 3- create flow to the customer 4- establish pull based on customer demand 5- seek continuous improvement
LEAN
Which manager reflects a systems approach to management? Maggie, who considers the external and internal factors before making a decision ted who formally organizes and administers his employees work in a scalar principle jeff who inspired employees to become leaders and motivate each other towards group mission nadia who tells her employees everyone will be involved in decisions
Maggie, who considers the external and internal factors before making a decision Maggie uses a systems approach by considering both the external and internal environments that can impact her company before making a decision or allocating resources. Ted uses a traditional or classical approach by administering work in a scalar principle, in which authority and responsibility flow in a one-way direction from high to low. Nadia uses a human relations or Theory Z approach by preaching to her employees that everyone is involved in the decision-making process and that employee involvement is the key to productivity Jeff uses a transformational management style where he uses activities to transform inputs to outputs to link, manage, and build functional systems by inspiring agents of change.
What is a potential change once unionization occurs in a foodservice management operation? A Management can set wages and fringe benefits B Management can discipline workers without being subject to appeal by the union C Management loses the right to hire D Management gains the ability to use volunteer workers in the kitchen
Management loses the right to hire When unionization takes place, certain rights of management may be lost. Some of the potential freedoms that are lost include: The right to hire or fire Changing work assignments and schedules Setting wages and fringe benefits Changing policies without appeal Disciplining workers without being subject to appeal by the union The right to utilize volunteer workers
You are asked to write a job specification for the lead cook on the kitchen staff. Which of the following would be included in the job specification? A Responsibilities of the lead cook B Minimum standards that must be met by a lead cook C Duties that the lead cook completes each day D How to complete each task required of the lead cook
Minimum standards that must be met by a lead cook Job analysis: A breakdown of the tasks of the position and how to complete each one. - How to complete each task required of the lead cook Job description: A list of the skills, responsibilities, and duties of a specific position. - Duties that the lead cook completes each day - Responsibilities of the lead cook Job specifications: A description of the minimum standards that must be met by someone to hold a specific position. - Minimum standards that must be met by a lead cook
Which of the following is not an example of an item that would be included in a capital budget? A Nurse salaries B New office space C Lab supplies D Computer upgrades
Nurse salaries! Nurse salaries would fall under the expense budget of the operating budget.*** The capital budget involves the financial plan for acquiring long-term assets. - Items typically included in a capital budget are land, buildings (new office space), routine capital equipment (lab supplies), IT infrastructure or upgrades (computer upgrades), and recruitment of physicians.
Which of the following food laws has requirements that can be voluntary? A Nutritional Labeling and Education Act B Nutrition Labeling Regulations Hide Explanation C Fair Packaging and Labeling Act D Food, Drug, and Cosmetic Act
Nutrition Labeling Regulations! The Nutrition Labeling Regulations is voluntary, except in cases of fortified foods or foods with a nutritional claim.
in the marketing mix, _______ is how the products are sold and the distribution method.
Place
A doctor's office decides to run a marketing campaign for their new metabolic testing equipment by advertising at a medical conference, offering 40% off for any referred patients who purchase a metabolic testing package. In this example, which part of the marketing mix is the doctor's office? A Promotion B Product C Price D Place
Place!! The place in the marketing mix is the route for delivering the offer. The product is the actual good/service/idea that is being offered, in this case, the metabolic testing package. The price is the value of the offered product, in this case, 40% off. The promotion is the activity that communicates the offer, in this case, the ad at the medical conference.
4 P's of Marketing
Product, Price, Place, Promotion
__________ is a management technique used for planning and controlling operations. A Single-use plan B Standing plan C Program evaluation and review technique (PERT) D Strategic plan
Program evaluation and review technique (PERT)
__________ in the "marketing mix" increases consumer awareness about the product/service, and includes publicity (article), mail packages, paid advertisements, personal promotional visits, public visibility, networking, and contest promotions.
Promotion
Stacy is hired as a PRN dietitian at her local hospital. What type of position does she have? A Absolute FTE B Adjusted FTE C Full-time D Relief worker
Relief worker Relief workers are typically temporary, PRN (pro re nata), part-time, agency, temporary hires, and seasonal hires; they are not permanent hires. These workers don't typically have a set schedule or receive benefits.
- goal is to create effective processes - a problem solving methodology using the DMAIC framework - define, measure, analyze, improve, control define-define a problem and objectives measure- can you measure what you need to improve- measure baseline metrics to compare to final outcomes analyze- analyze the process - use statistical analysis improve- identify and implement improvements- use simulation studies or pilot interventions control- ensure improvements can be sustained, monitor performance - also combines with "Lean" which has waste reduction goals, so using lean in first steps will make a workplace efficient and effective, followed by this strategy to make changes.
Six sigma
"Designed to Move is a call to action supported by a community of public, private, and civil sector organizations dedicated to ending the growing epidemic of physical inactivity. The Designed to Move Report, which provides a framework for getting kids active and re-integrating physical activity into everyday life, may be downloaded here." What type of marketing is this? A Social B Business C Strategic D Media promotion
Social!! Social marketing is an approach used to develop activities aimed at changing or maintaining people's behavior for the benefit of individuals and society as a whole. An example of social marketing is Designed to Move by SNAP-Ed.
- an organization of workers joined to protect their common interests and improve working conditions, serves as intermediary between employer and employees -run by paid staff by member dues - primary purpose is to give workers the power to negotiate for favorable hours, wages, and working conditions through collective bargaining
labor union
_________ plans are policies and procedures that do not change over time. A Single-use plan B Standing plan C Program evaluation and review technique (PERT) D Strategic plan
Standing
You have a client who is a 35-year-old female with a 3-year-old child. She is not currently pregnant and has a household income at 150% of the poverty level. Which of the following programs is your client eligible for? A School Breakfast Program B TEFAP C SFMNP D SNAP
TEAFAP the emergency food assistance program is availale to households w incomes at or less than 150% of the poverty level SFMNP (Senior Farmers' Market Nutrition Program): This is for low-income senior citizens SNAP (Supplemental Nutrition Assistance Program): Your client is not at or below 130% poverty level School Breakfast Program: Your client is not a child
A bakery wants to maintain a 30% food cost. It costs $2.589 to make a cupcake. What price should they give that cupcake? 5.18 8.54 3.37 4.40
markup factor = 100/30 = 3.3 price = markup factor * portion cost 3.3 * 2.589 = $8.54
Cody's Prime Seafood & Steakhouse introduced a special "surf & turf" menu item this month. What should the selling price be for the new menu item using the food cost percentage method? Raw food cost = $14.457 Food cost percentage = 40% Labor cost = 12 minutes at $13 / hour Labor cost percentage = 48% A $34.04 B $36.14 C $27.46 D $44.27
The food cost percentage method for determining the selling price uses this equation: Selling Price = Item Food Cost x Pricing Factor The food cost is $14.457 Next, the Pricing Factor is calculated with the following: Pricing factor = 100 / percent food cost Pricing factor = 100 / 40 = 2.5 Selling Price = $14.457 x 2.5 = $36.14
Kaitlin is opening a neighborhood craft coffee shop, and she wants to maintain a food-cost percentage of 40%. The portion cost of her ham and cheese croissant is $0.4819. What should her selling price be? A $1.20 B $1.68 C $0.67 D $1.97
The markup is determined by dividing the desired food cost percentage into 100, which represents total sales or 100%. The resulting figure is known as the markup factor and is multiplied by raw-food costs to determine the selling price. Step 1: Solve for markup factor. 100 (total sales) / 40 (percentage of income for food) = 2.5 (markup factor) Step 2: Determine the suggested selling price. $0.4819 (cost of portion) x 2.5 (markup factor) = $1.20
Food and labor costs make up the: operating budget fixed costs cash budget capital budget
The operating budget is the forecast of revenues, expenses, and profit for a specific period of time. The revenue (income) is first predicted, then it is budgeted for expenses (food, labor, operating expenses).
the four E's of management ____________= getting the most output from the least input ____________= doing things well, producing intended results (quality work) ____________= having good value with respect to the money/time/effort spent - aka total inputs for the budget ; a "thrifty" approach ____________= suitable for a purpose, given the circumstance
efficient effective economical expedient
In the planning function of management, which of the following is true about standing plans? A Their policies and procedures do not change. B Their polices and procedures both change. C Their polices do not change, but their procedures may change. D They are used only once.
Their policies and procedures do not change.!! Standing plans have policies and procedures that do not change over time.
Which of the following is legal for a union? A To require the employer to hire only union members B To require the company to release any employee who loses union membership C To require an employee to become a union member in order to obtain employment D To require engagement in collective bargaining
To require engagement in collective bargaining
Determine the break-even point for Christy's Cafeteria based on the following information: Total fixed costs = $22,250 Variable costs per average-priced meal = $2.60 Selling price per average-priced meal = $4.75
To solve for BE, use one of the following methods: BE in number of units sold (use to determine the number of units that need to sell to break even) = FC / Sales - VC BE in sales volume (use to determine the number of dollars that need to be earned to break even) = FC / 1- (VC/Sales) This question asks for the number of units (meals) that need to be sold to break even, so method #1 should be used: BE = FC/ sales - VC = 22,250/ 4.75 - 2.60 BE = 10,348 average-priced meals To break even, Christy's Cafeteria needs to sell 10,348 averaged-priced meals. If they sell less than this, they will lose money; if they sell more than this, they will make a profit.
From 2016 to 2017, a meal prep company fired and replaced 6 employees out of their total of 45 employees. What is the employee turnover rate? A 0.133% B 15% C 7.5% D 13.3%
employee turnover rate is the number of employees terminated and replaced during an annual period, expressed as % (# of employees fired and replaced/total # positions in company) * 100 6/45 = .133 * 100 = 13.3 %
FOCUS is an acronym for the words _______
find, organize, clarify, understand, and select.
A _________ budget is prepared at one level of sales with no expected major changes during the year.
fixed
Jacob is hired as a dishwasher at ABC Food Nations. The employer tells him he needs to join the United Food & Commercial Workers International Union within six months to retain his job. What type of union membership is this? A Closed shop B Union shop C Agency shop D Open shop
Union shop!! A union shop is a place of work where employers may hire non-union workers who must join a labor union within an agreed-upon time.
A _________ budget is a budget that adjusts based on changes in the volume of activity throughout the year.
flexible
A ____________ is a formal verbal or written statement of dissatisfaction of care or service provided. It is a more formal procedure than a complaint and is generally considered more serious than a complaint.
grievance
The skills that a manager uses when counseling an employee who has not met performance expectations are what type of skills? technical conceptual human staffing
human Human skills allow a manager to effectively communicate and work with other individuals. Technical skills are those needed to perform a specific task. Conceptual skills involve analyzing and solving problems or challenges. Staffing is a function of management, not a skill.
a job __________ includes job title, tasks, duties, roles, and responsibilities for a job... and what the candidate can expect to do for the job. a __________ includes the desired qualifications, skills, and abilities needed to complete the job .... this characterizes the ideal candidate.
job description, job specification
How many FTEs can a restaurant hire at $11.50/hour with a weekly budget of $1,489? A 6.47 B 3.2 C 129.48 D 0.30
a FTE is the hours worked by one full time employee. An FTE is an 8 hour workday, a 40 hr work week, or 2080hrs per year. 1: weekly budget/ price per hr 2: divide by 40 hrs per week 1,489/ 11.50 = 129.478 129.478 / 40 = 3.2 answer B 3.2
What is the PDCA cycle?
a plan-do-check-act four stage cycle to problem solve in order to carry out a process or a change. plan - determine how changes will be implemented, decide what you will measure do- implement the possible intervention check - study/determine the impact of your intervention, examining what you measured act- reflect on the plan and outcomes, and next steps
The ____________ budget is the budget allocating money for the acquisition or maintenance of fixed assets such as land, buildings, and equipment. This budget includes expenditures whose returns are expected to last beyond one year.
capital
The _________ budget projects revenues and expenses to determine if funds will be available when necessary.
cash
According to McClelland's human motivation theory, which career is a person with an achievement motivation most likely to gravitate toward? clinical nutrition manager dietary clerk human resources personnel registered dietitian
clinical nutrition manager McClelland's human motivation theory states that every person has one of three main driving motivators: achievement, affiliation, or power. The achievement motivator is the motivation to do something better, more effectively, and/or more efficiently. These people tend to gravitate toward management and sales positions
A ____________ is only verbal. A written _____________ becomes a grievance, and an unresolved _____________ becomes a grievance.
complaint
a management function that establishes standards for performance, evaluates performance, implements corrective action
controlling
Based on the information below, how many FTEs does the foodservice department employ? 6 full-time employees (full-time = 40 hours per week) 18 part-time employees (part-time = 20 hours per week) 3 short hour employees (short hour = 8 hours per week) A 9 B 72.9 C 15.6 D 6
correct answer: 15.6 To solve: 6 x 40 hours = 240 hours 18 x 20 hours = 360 hours 3 x 8 hours = 24 hours 240 + 360 + 24 = 624 total hours 624 / 40 = 15.6 FTEs
a management function that uses leadership and management styles, uses motivation and communication - measuring performance and taking corrective action to ensure goals are reached
directing
Which of the following does strategic pricing impact? A How the product satisfies a customer's wants or needs B Customer awareness of the product C Where the product is sold D Product image
product image from the 4 p's of marketing, product, price, place, and promotion... Price is the amount of money charged for a product. Strategic pricing encourages the customer to make a purchase, contributes to a product's image and can make a product competitive in the market. Promotion increases customer awareness of a product. Place involves distribution and how a product is sold. Products are the goods and services that satisfy a customer's wants or needs.
The Nutrition Labeling and Education Act (NLEA), which amended the FD&C Act, requires most foods to have nutrition labeling and requires food labels that have nutrient content claims and certain health messages to comply with specific requirements. What is NLEA an example of? A Federal Register B Regulation C Congressional Record D Bill
regulation! regulations are guidelines that detail how a law will be implemented and any penalties that can be imposed if the law is violated
A __________ plan is a plan that is used only once or infrequently. A Single-use plan B Standing plan C Program evaluation and review technique (PERT) D Strategic plan
single-use
a management function that recruits and screens potential employees, hiring, orienting, training them... and supervising and evaluating the new employees - where the work actually starts to get done - involves the human/interpersonal skills of management
staffing
A company consults you after they have analyzed their closest competitor to determine how they can take more of the market share of sales. They ask you to help them with a plan based on that analysis. What type of plan are you being consulted for? A Single-use plan B Standing plan C Program evaluation and review technique (PERT) D Strategic plan
strategic plan! strategic plan involves analysis of a competitor, environmental conditions, forecasts, and resources
the 3 skills needed to be a successful manager are ___________, where knowledge and capabilities are needed to perform specific tasks. ______________, which is soft skills such as communication and attention to relationships (soft skills need to be nurtured opposed to hard skills that can be learned). ___________ is the ability to integrate activities and interests of an organization and the most important skill to have at higher management levels.
technical, human/interpersonal, conceptual
Alicia's cafe added a new menu item (banana parfait) this month. The raw food cost is $1.02 per serving and their overall food costs are 45%. What is the selling price for the banana parfait using the factor pricing method? A $1.45 B $1.48 C $2.22 D $2.26
the factor pricing method, or the traditional/markup method uses the raw cost of food and food cost percentage to find the selling price (markup price) 1. find markup factor: 100/food cost percent 2. find selling price: raw cost of food * markup factor 1: 100/45 = 2.22 2: 1.02 * 2.22 = 2.26 The banana parfait should be sold for $2.26
which management function ensures all employees know who they are accountable to and also improves worker safety
the organization management function - it identifies activities that need to be delegated, and assigning responsibility- meaning everyone knows who they are accountable to and what authority they have.
According to the Tannenbaum-Schmidt continuum of manager-non-manager behavior, which of the below are TRUE? Interactions between managers and non-managers and forces in the environment both affect the total area of freedom shared by managers and non-managers. Neither end of the continuum is inherently more effective than the other. The appropriate balance between managers and non-managers is determined by the particular situation and forces within the manager and non-manager. Neither managers nor non-managers have complete control. The manager can never completely be free from all responsibility for the actions and decisions of the organization.
these are all true.
Which of the following does Lean Six Sigma focus on reducing? A Unsafe working conditions B Length of hospital stay C Management D Waste
waste ! Lean Six Sigma is a performance improvement program that focuses on reducing waste. Possible sources of waste include overproduction, idle time, transport time, overprocessing, excess inventory, motion, correction of defects, and people skills.
Colin owns a nutrition consulting firm and is establishing the company's budget for next year. To do this, he evaluates the needs and activities for each of the organization's budget categories and then justifies the amount provided for each activity in the budget. What method of budgeting is this? A Zero-based budget B Fixed budget C Operating budget D Flexible budget
zero based budget this budget starts with an evaluation of each aspect (category) of the budget, and each expense must be justified, with a starting base for each item