C12 Management of Human Resources Flashcards Preview

MD 4200 > C12 Management of Human Resources > Flashcards

Flashcards in C12 Management of Human Resources Deck (14)
Loading flashcards...
1
Q

Meal equivalent

A

Calculation of numbers of snacks, nourishment, paid meals, into a common number of meals.

2
Q

Prototype meal

A

may consist of salad, entree, bread, dessert, & beverage. Used to determine meal equivalents.

3
Q

By converting food sales to meal equivalents, the foodservice director can determine:

A

Meal cost, labor productivity ratios, & the average revenue earned per meal/ meal equivalent.

4
Q

Meal Equivalents: acute care

A

patient days x 2

5
Q

Meal equivalents: skilled nursing

A

patient days x 3.0

6
Q

Meal equivalents: psych/rehab/chemical dependency

A

patient days x 3.35

7
Q

School meal equivalent conversion formulas

A

Current equivalents used by the USDA. 1 lunch = 1 lunch. 3 breakfasts = 2 lunches (2/3 = .67). 3 snacks = 1 lunch (1/3 = .33). Other food sales.

8
Q

Equivalent meal price:

A

combined selling price

9
Q

Equivalent meal cost:

A

Combined raw food cost. What the meal cost the organization.

10
Q

Four types of meals that must be added to total number of meals

A

Inpatient trays, outpatient trays, late trays (after hours), patient guest/companion trays.

11
Q

Patient - related meals

A

Nourishments, supplements. Tube feeding. Floor stock, ward supplies. Raw food cost/equivalent meal cost.

12
Q

Staffing

A

Determining the appropriate number of employees and the skill level needed for various tasks. What is the need.

13
Q

Scheduling

A

Assigning the employees to specific work hours and days. Filling the need.

14
Q

Split-shift scheduling

A

Employees work during peak hours only. They may be off between lunch and dinner, for example.