Domain 3 Flashcards
What temp range is recommended for dairy refrigerator
36-40
Which piece of food service equipment is the least energy efficient
deck oven
A Dietitian ordering canned goods can be assured of a reliable product if they
conduct a can cutting analysis
Which piece of food service equipment may be restricted by a local law
Garbage disposal
What gas is released from a fire
carbon monoxide
If you worked overtime and did not get paid, which labor law would help your claim
Fair Labor Standard act
If a female is hired and does not receive equal pay, she can get help from
The equal pay act
What is the labor turnover rate if 6 employees in a department of 55 were terminated and replaced
11%
What is the food cost percentage if the cost of foods is $325 and the income is $865
38%
If a union member repeatedly arrives late, you should
report him to management
What method of food service is used when one school delivers meals to another
commissary satellite
An outbreak of food borne illness and discover one of your employees has a cut on their finger, what do you do
send the employee home until the cut has healed
If an employee works 5 days each week, how many regular employees can be covered by one relief employee
2 1/2
How much hamburger will it take to make 300- 3oz patties w/ 20% shrinkage
70lbs
A foodservice operates w/ 35% food cost; if a menu item has a raw food cost of $1.25 and it takes an employee 45 mins at $6 an hour to prep; what is the traditional selling price
$3.58
An 8lb roast beef costs $2.79/lb; the edible portion is 65%; what is the AP price of the roast
$22.32
The FDA will (3)
inspect factories, enforces the food, drug, cosmetic act and monitors interstate shipping of shellfish
Find the cost per meal if you serve 120,000 meals, spend 46000 in food purchases and 1250 worth of food was removed from the inventory
$.39
How many meals were served per labor minute if 34 FTE produced 3800 meals in one 40 hour week
.05
Which management functions should require the greatest allotment of time by a production manager
directing and controlling
A cafeteria seats 80 customers, lunch runs from 11:15AM to 1PM. Turnover is 2.5 customers/hour. How many can be served during those hours.
350
You have been promoted to a top manager position. What adjustments in skills is needed
technical skills decrease, conceptual skills increase
beef stew has been unrefrigerated for 4 hours after preparation. what should you do
discard the stew
Which type of power is ineffective in motivating behavioral change and may create resistance
coercive
A business pays 4%of it’s income as rent (1200) and 70% towards labor and food costs, and 2500 towards other monthly expenses. How much profit does this business make per month
5300
When determining the labor turnover rate in one period, look at the number of
employees at the end of the period and the number of new employees
The nutritional label on food utilizes the DRI’s which replace the old:
USRDA’s
Using scientific approach to managment, what can happen
decreased labor minutes per usual
Where should a hand washing sink be located
near the food preparation area
What food service system is least likely to have microbial contamination
assembly serve
What can an employer do regarding an employee who wishes to join the union
tell him about union dues
Name of a paid employee who represents other union workers
shop steward
Which oven is the most energy efficient
convection oven
Manager sees ice cream machine is not working and decides to throw it away and replace the item; manager is demonstrating
autocratic leadership
Which food service systems has the lowest labor costs
convenience
Two supervisors to one employee is a sign of
poor management
How does a new supervisor gain respect
communicate regularly w/ them to keep them informed
What is considered a hazardous situation
An employee washing floors during rush hour
What type of leadership style is shown w/ a circular organizational chart
participative
When can a citizen have impact on a bill
when the bill is in public hearings
Store frozen fruits and vegetables at
0 to -10
In a hospital w/ 300 patients, it takes 14 minutes to prepare one meal, how many FTE’s are needed per week
37
If a food service reconstitutes frozen food that is made on site, what type of production system is it
cook-freeze
What is an example of line authority
an admin dietitian for an outpatient department
What term relates to scientific managment
physical
work simplification studies
decrease costs and increase productivity
Managment’s basic function is
planning
policies are
guides that define the scope of permissible activity
the organizational chart
shows the employee how he fits into the organization
What is not shown on an organizational chart
the degree of authority and informal relationship
a job description
can be used for employees appraisal
A job breakdown
lists what steps to do and how to do them
a work schedule
lists both tasks and time
in making decision, take the following steps
recognize and analyze the problem, gather data
Responsibility, recognition by management, and participation in decision making are all considered true motivators by
Herzberg
Being well treated by supervisors, being given special attention, and the importance of breaks in creasing productivity, are all considered motivators by
Mayo
Quality circle are useful in
increasing productivity
The Y Theory of management is
democratic
A scale drawing of an area showing the path of a worker during process is
a flow diagram
a graphic representation of the separate steps in a procedure using symbols is
a process chart
the number of work movements between pieces of equipment is indicated on
a cross chart
the best use of performance appraisals is
to improve performance
OSHA’s responsibilities do not include
developing a better safety program for the facility
What procedure is binding and can’t be changed
arbitration
What is a hearing between labor and management during an impasse to aid in settling disputes
arbitration
how many quarts of batter are needed to make 144 muffins using a #12 scoop
12
If you open sealed bids and place the order w/ the lowest bid you are using which buying method
formal, competitive bid
A written record of items ordered w/ quantities and specifications is a
purchase requisition
When goods are received, the delivery slip included is
an invoice
which food items require the highest humidity
fruits/vegetables
The main reason for keeping an inventory is
to determine when and how much to reorder
Large volume purchasing, centralized production, service areas in separate facilities are features of
the commissary system
a blast freezer and rethermalization are part of the
ready prepared system
gauge refers to
thickness
Functions of BHA and BHT
to prevent lipid oxidation
what function is served by glycerol monostearate
acts as a humectant
Why should a manager not allow employees to wear long jewelry in the kitchen
employee safety and sanitation
An example of self actualization is
asking for additional training
in the past 5-10 years, foodservice costs have risen d/t increase of
labor costs
a flexible monthly budget would be recommended for a hospital which
is planning to close some of its wings for renovation for three months
Department has 6.5 FTE dietitians at 20 an hour, how much salary is that per week
5200
what is the least time efficient way for a dietitian to evaluate a new piece of equipment for purchase
attend food service trade fairs
What is the first thing you should do if an employee frequently comes to work w/o uniform
find out why
What would you do if an employee does not wash pots as required
reeducate her as to proper procedures and provide follow up
what would add bulk to frozen yogurt
microcystalline cellulose
when meat is irradiated, the best flavor comes from
meat that has been frozen
a food service worker confides in you he’s HIV positive, what should you say
assure him that confidentiality will be respected
An non-directed interview provides
more information than a directed interview
To increase the number of patrons served in the cafeteria during the lunch meal
use the scramble system
An example of productivity managment
labor minutes per day
Why are open ended questions better during an interview
they provide more info
WHen preparing a budget, which management function is involved
controlling
Operation costs include (3)
utilities, cleaning, services (not labor!)
What item can appear in capital budget
food service equipment
what can you do if your company denies you the right to organize and form a labor union
file a claim w/ the NLRB
In work simpflication, what tool is helpful
flow chart
What additive improves crispness in vegetables
calcium
If implementing a program costs $3 for each pt and the return is $6 per pt; the cost/benefit ratio is
1:2
The proper portion size of a dessert item is 1/3 cup. which scoop is that
12
The human relations theory of management stresses
employees needs
what is the lowest acceptable temp while serving
140
WHat is used to analyze trayline accuracy
process control chart
Equipment purchases depend on
the menu
Quality standards for fruits assure you of
specifications of minimum quality characteristics
Productivity is measured by
the number of portions served per hour
What is a formal study to verify that documentation and processes have been followed
an auit
