Prelims Flashcards
(38 cards)
Who is the father of modern industrial
catering?
Robert Owen
A formal complaint by an employee about a
workplace, situation, policy, or decision that
is perceived to be unfair, discriminatory, or
contrary to organizational policies or values.
Employee Grievance
A written statement of the minimum
standards that must be met by an applicant
for a particular job.
Job description
An organized list of duties that reflects
required skills and responsibilities in a
specific position
Job specification
An outline of work to be performed by an
individual with stated procedures and time
requirements for his or her duties.
Work schedule
Under System’s Model, this term refers to
the resources such as money, material,
time, and information required by a system.
Input
Under System’s Model, this term refers to
the processes required to change inputs
into outputs.
Transformation
Information on how operations worked or
failed, or how they should be changed or
modified to restore equilibrium
Feedback
What type of foodservice system is used
when raw foods are purchased, prepared
on-site, and served soon after preparation?
Conventional
What foodservice system requires no
on-site food production and is also known
as “kitchenless”?
Assembly/serve
Which foodservice system requires a blast
or cryogenic freezer?
Ready prepared/Cook and freeze
Which foodservice system requires both
skilled and less skilled cooks?
Conventional
What is NOT a main cause of foodborne
illness?
Cooking at the right internal
temperature
Which of Fayol’s principles refers to pay and
compensation?
Remuneration
Which of Fayol’s principles refers to
appropriate places and proper time for
maximum efficiency?
Order
Which principle states that managers should
promote a team spirit?
Esprit de corps
What theory combines classical and human
relations ideas and emphasizes the use of
quantitative techniques for
decision-making?
Management Science/Operations
Research
What HR function is being performed when
a panel interview includes discussion of job
descriptions and company rules?
Staffing
A senior dietitian creates a 3-week
therapeutic menu after checking storage.
What managerial function is being
portrayed?
Planning
A food service supervisor submits sales
reports and feedback documents to the
manager. What managerial function is this?
Reporting
A restaurant manager coordinates with
purchasing, safety, and housekeeping
departments. What managerial function is
this?
Coordinating
A head dietitian with certifications and
credentials. What managerial skill is shown?
Technical Skills
A café manager ensures smooth business
operations and monitors daily production.
What skill is shown?
Conceptual Skills
