Download Management and Financial Planning in Food Service Operations and more Exams Medicine in PDF only on Docsity! CDR Domain III Questions And Answers. plan, organize, direct, control, evaluate - \functions of management strengths, weaknesses, opportunities, threats - \SWOT analysis # meals served/labor hour; these reflect avg's and are only used as guides - \good way to help determine staffing needs meal equivalent - \this is a measure of productivity defined as the amount of all food sales divided by the avg cost of a typical meal absolute = minimum # of employees needed to staff the facility; counts PRODUCTIVE hours (hours actually worked) adjusted = accounting for benefit days and days off - \absolute vs adjusted FTEs looks to eliminate unnecessary parts of job; looks at SMALLEST parts of job - \what are work simplification procedures? observe random samples (intermittent observations) to determine percentage of time working or idle this is an example of a work simplification procedure - \what is work sampling? this is an example of __ reflects efficiency of equipment placement, studies work motions, shows number of movements between pieces of equipment this is an example of a work simplification procedure - \what are cross charts? this is an example of __ master schedule - \serves as overall plan; days on and off, vacations; basis for developing weekly schedules shift schedule - \Staffing patterns for a particular operation; positions and hours worked, number of days worked per week, relief assignments production schedule - \- Time sequencing of events required to produce a meal - employee assignments and menu items - quantity to prepare and timing (what to do when) number of new employees / total employees x100 at the end of the period - \labor turnover rate "circular" model; functions are centered around individuals, not above or below them - \what is the concentric model of organization? downward: use procedure manuals, policy statements upward: open-door policy, gives employees opportunity to have a say in what happens in the organization horizontal: between departments (i.e. nutrition & nursing) diagonal: minimizes time/effort expended in organizations; i.e. ordering clerk in foodservice requests directly to purchasing dept, not through foodservice channels informal: grapevine - \what is downward, upward, horizontal, diagonal, and informal communication? basic needs (survival) -- physiological like food, clothing shelter, pay, benefits, working conditions, security/safety like insurance, job security, retirement plans higher human needs (motivators) -- organized social activities, self-esteem like job title, praise, promotions; self actualization--realizing your potential growth using talents--job enrichment - \maslow's hierarchy of needs determines our behavior; give ex. of basic and higher needs autocratic - makes decisions and orders carried out with no questions allowed (good in times of crisis) consultative - asks for input but makes final decision alone bureaucratic - by the book, follows procedures to the letter participative - workers participate in decision making; results and morale are improved free rein / laissez-faire - group makes decisions and operate with little direction/control - \list leadership styles in decreasing order of control standards of practice in nutrition care -- describes in general terms a competent level of nutrition care practice as shown by the NCP -
