Food Management

Question 1

Accounting Document

Answer 1

Income Statement: income/profit for an organization in an acct. period. net income/loss is shown

Question 2

Statement of Financial Changes

Answer 2

Reflects cash fund or flow

Question 3

Balance Sheet/ Asset-Liability Statement

Answer 3

Shows assets, liabilities, and owners equity

Question 4

Just in Time Purchasing

Answer 4

Purchasing the minimum amount of goods to meet customer demand and acknowledging all other issues

Question 5

Cost plus pricing

Answer 5

cost-based method for setting prices

Question 6

Prime Vendor

Answer 6

the supplier that provides the materials or products

Question 7

Blanket Agreement

Answer 7

Simplified method of filing anticipated repetitive needs for supplies or services by establishing large accounts

Question 8

Purchasing specifications

Answer 8

size of container, brand, quality designation, market form

Question 9

Product labels

Answer 9

nutritional info, serving size, ingredient listing

Question 10

Inventory sheet

Answer 10

tracking device is used for monitoring and ordering food/supplies

Question 11

Percent weight change

Answer 11

the difference in weight over the normal weight x 100

Question 12

FDA

Answer 12

Laws and regulations pertaining to food

Question 13

Food and Drug cosmetic act

Answer 13

standards of identity

Question 14

Agricultural Marketing Act

Answer 14

grading system for agricultural products (Voluntary)

Question 15

Par Stock system

Answer 15

required minimum number for each product stock

Question 16

Receiving area

Answer 16

located close to delivery dock, near storage. Must be inspected before for accuracy and quality. Frozen goods should be inspected before being moved to make sure they have been frozen the whole time.

Question 17

Americans with disabilities act

Answer 17

prevents discrimination based on disability, equal opportunity employment. Renovations must follow the laws in providing reasonable accommodation.

Question 18

Dishwasher prewash temp

Answer 18

110-140 F

Question 19

Dishwasher wash temp

Answer 19

140-160 F

Question 20

Dishwasher rinse temp

Answer 20

170 F

Question 21

Capital Budget

Answer 21

money for purchasing/replacing equipment (long term financial planning)

Question 22

Operating budget

Answer 22

day to day operation costs

Question 23

Cash budget

Answer 23

incoming and outgoing cash

Question 24

master budget

Answer 24

capital, operating, and cash budgets

Question 25

What to do if labor costs are over budget

Answer 25

review schedules, work flow, production standard. avoid down time by assigning additional tasks. Be sure employees are properly trained. try self service counters. review customer usage of services

Question 26

Merchandising

Answer 26

Marketing, promotions, and selling. product placement to increase sales, making the product look better to the eye

Question 27

Institute of medicine 6 quality aims

Answer 27

patient safety, patient centered, effectiveness, efficiency, timeliness, and equity.

Question 28

Worker Investment act of 1998

Answer 28

seeks to meet the needs of employers and employees by setting guidelines for education and training

Question 29

Job breakdown

Answer 29

takes every listed duty in the description and details exactly how each task is done

Question 30

Job enlargement

Answer 30

adds variety to assigned tasks to prevent boredom

Question 31

Job enrichment

Answer 31

builds additional responsibility and independence into a a job to add employee satisfaction

Question 32

Cross-training

Answer 32

team members who have similar jobs are trained on each others duties and tasks.

Question 33

Full Time Equivalent

Answer 33

compares management of regular full time workers to management of part time workers

Question 34

Bona Fide occupational Qualifications (BFOQ)

Answer 34

qualifications which under different circumstances may be considered discriminatory but are absolutely necessary to perform a job.

Question 35

Indirect Costs

Answer 35

incurred by operations that are fixed and remain the same regardless of how much revenue is earned

Question 36

direct variable, flexible costs

Answer 36

vary according to sales and production

Question 37

semi-variable

Answer 37

have both fixed and variable components (electric: a set amount to keep the lights on but amplified by equipment usage)

Question 38

Sunk costs

Answer 38

purchases that have already been made and cannot be reversed or altered

Question 39

Differential cost

Answer 39

difference in cost between two comparable alternatives

Question 40

General ledger

Answer 40

history of food service operations financial dealings throughout the life cycle of the business

Question 41

Daily food cost report

Answer 41

percent of income was spent on food (daily food cost/daily income)

Question 42

Profit margin

Answer 42

net profit/revenue

Question 43

Factor pricing method

Answer 43

calculate mark up factor (100/food cost percentage) x raw food cost = price

Question 44

Prime cost pricing method

Answer 44

multiply prime cost (raw food plus labor cost) by mark-up factor

Question 45

Cost of profit pricing method

Answer 45

total food cost/desired cost percentage

Question 46

Laissez-faire management style

Answer 46

team members are not directed by management

Question 47

open-door policy

Answer 47

encourages employees too speak freely to management about any business or product

Question 48

authoritarian management style

Answer 48

manager tells team members what is expected of them with specific guidance, scheduling, and direction

Question 49

autocratic management style

Answer 49

manager makes all decision and keeps tight control over the team

Question 50

Blake and mouton managerial grid

Answer 50

2 axis of managers concern for people and concern for production

Question 51

traditional /classical approach

Answer 51

top-down authority, hierarchy approach

Question 52

systems approach

Answer 52

open and interactive, system will be affected by each part

Question 53

situational leadership

Answer 53

many methods are affective for different situations

Question 54

transactional leadership

Answer 54

bottom line focus. short term goals are important above long term satisfaction

Question 55

transformational leadership

Answer 55

meaning and purpose focused. long term organization view

Question 56

Maslow's hierarchy of needs

Answer 56

physiological needs at the bottom, then safety, belonging, esteem, self-actualization

Question 57

herzberg's theory and motivation

Answer 57

motivating elements are those that relate to a sense of achievement.