Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
39 Cards in this Set
- Front
- Back
|
There are 7 workers who need to assemble 350 trays. If 1 1/2 hours of assembly time is allowed, a feasible productivity goal for these workers is to assemble how many trays per minute? |
A: 4 trays per minute 350 trays DIVIDED BY 90 minutes = 3.8 trays/min |
|
|
Both a high turnover rate of 50% and numerous equipment malfunctions could be resolved in a foodservice facility through improved: a. Equipment quality b. Employee training c. Repair standards d. Ergonomics |
b. Employee training |
|
|
In order to implement a new initiative, such as the Baby-Friendly Hospital Initiative to enhance successful breastfeeding, a dietitian should first do what? |
Form a multidisciplinary task force to develop an implementation plan. |
|
|
What is the formula for meals per labor hour? |
Meals per Labor Hour = total # of meals DIVIDED BY total # of labor hours |
|
|
What is 1 FTE equivalent to? |
1 FTE is calculated based on 1 employee working full-time 8 hrs/d, 40 hrs/wk, 173.33 hrs/mo, 2080 hrs/yr. So, 1 FTE = 40 hrs, or 0.8 FTE = 32 hrs (40 x 0.8 = 32 or if given only hrs/wk worked 32/40 = 0.8 FTE) |
|
|
A foodservice has 18 FTEs that produce 7000 meals in a 40-hr workweek. How many meals per labor hour are being produced? |
18 FTEs x 40 (hrs/wk) = 720 hrs/wk 7000 meals DIVIDED BY 720 hrs/wk = 9.7 meals per labor hour |
|
|
Given 800 meals prepared by 10 FTEs, calculate the meals for labor/minute/day. |
Answer: 0.16 meals/min/day 10 FTE work 8 hrs each (10 x 8 = 80 hrs) 80 hrs x 60 min/hr = 4800 min 800 meals DIVIDED BY 4800 min = 0.16 |
|
|
What helps ensure that labor costs are controlled while implementing an efficient staffing plan & adhering to budget constraints?
|
Master schedules |
|
|
An organization of 4000 employees has a foodservice department with 90 positions. 23 of these foodservice employees have been terminated & replaced in the last 12 months. What is the turnover rate for this period? |
A: 26% 23 employees terminated/replaced DIVIDED BY 90 FS positions = 26% *Hint: weed out unnecessary information, such as the 4000 employees & look for what the question is really asking. |
|
|
Which managerial role is a manager demonstrating when he/she updates the director about activities occurring on the patient trayline? a. Interpersonal b. Technical c. Decisional d. Informational |
d. Informational |
|
|
Staff of a tray-assembly line produce 4 trays/min & 180 trays at each meal. 3 meals are served each day. The line has 6 employees. How many labor hours are needed to staff the trayline? |
A: 13.50 180 trays x 3 meals = 540 trays DIVIDED BY 4 trays/min = 135 min to complete DIVIDED BY 60 min/hr = 2.25 hrs to complete x 6 employees = 13.5 labor hours |
|
|
Before delegating work to a subordinate, a RD should first: a. Evaluate employee skills & task difficulty b. Give the employee the authority to make decisions c. Give the employee the info needed to complete the task d. Ensure the employee has the necessary funds & materials |
a. Evaluate employee skills & task difficulty |
|
|
Delegation of responsibilities to an employee allows the mgr. to share responsibility for a task. What is the best ex. of delegation? a. Tell the employee what to do. b. Allow the employee to change procedures to achieve the desired outcome c. Require the employee to proved daily progress reports d. Select an employee who is interested in mgmt. |
b. Allow the employee to change procedure to achieve the desired outcome. |
|
|
A disgruntled employee exhibits loud & disruptive behavior in the kitchen & appears to be out of control even after the RD counseled him. What should the RD do? a. Take him into the office & discuss the consequences of his behavior b. Send him off the premises immediately & alert security c. Return to the office to write a disciplinary sheet for misconduct d. Send him to the break room to calm down |
b. Send the employee off the premises immediately & alert security |
|
|
Employees are more likely to consider & be committed to an innovative decision if the decision is the result of: a. A majority vote b. Consultation with an expert c. Consensus d. Evaluation by an authority figure |
c. Consensus |
|
|
If your employees are consistently returning late from breaks you should: a. Have all employees clock in & out for breaks b. Analyze activities to identify the best break times c. Discipline tardy employees next time they return late d. Meet with all employees as a group & solicit recommendations for improvement |
a. Have all employees clock in & out for breaks |
|
|
The director of a community health center wants to hire a RD to proved nutrition services. What is the first thing she should do? |
Develop a job description & specifications for the position. |
|
|
When preparing the performance standards on a performance appraisal, the objectives should be what? |
Clear & measurable (also, objective, not subjective). |
|
|
A RD is given a poor performance evaluation by the clinical nutrition mgr. The RD is surprised & says the previous mgrs. never told her of the problems. What should the mgr have done to avoid this conflict? |
A: Conduct informal coaching in areas of poor performance. *Though it seems logical, the correct answer is not to consult with the previous mgr about the dietitian's performance. The previous mgr. had different opinions & you may not be able to find him/her anyway, plus he/she may have been lazy with appraisals. |
|
|
A clinical employee submits a request for an immediate 10 weeks of unpaid leave from work to care for a sick parent. Under which laws will the employee's job be protected? |
The Family & Medical Leave Act |
|
|
A talented catering employee is always requested by customers, but the employee is frequently absent. What should the mgr. do? |
Initiate progressive disciplinary procedures. |
|
|
What actions can be taken by a RD who is informed by mgmt. of efforts to organize a union w/in the facility prior to the vote to unionize? a. Record individuals' activities during the organizational campaign. b. Separate pro- & anti-union employees to avoid conflicts c. Discourage union organizers from contacting employees at the work site d. Explain the current employee benefit policy if asked |
d. Explain the current employee benefits policy if asked. |
|
|
A cook who was injured in a MVA is still not able to perform the majority of his job duties after a period of recuperation. To comply with the ADA, the mgr. should: a. Create a new position the cook can perform b. Ask the cook to provide written recommendations from his/her physician c. Transfer the cook to another dept. d. Hire another employee to assist the cook |
b. Ask the cook to provide written recommendations from his or her physician |
|
|
A cash-flow budget represents what? |
An estimate of income & expenditures over time. |
|
|
What is the formula for cost per meal & labor cost per meal? |
Cost per meal = total cost DIVIDED BY total # of meals prepared Labor cost per meal = total labor DIVIDED BY total # of meals prepared *Can be more complex to find the total # of meals prepared though. |
|
|
Given the following info, what are the total number of meals prepared? Total Cafe Sales $23,231 Meal Equivalent Factor $2.15 Total patient meals served 1923 |
A: 12,728.12 $23,231 (cafe sales) DIVIDED BY $2.15 (meal equiv. factor) = $10805.12 + 1923 (total pt. meals served) = 12,728.12 |
|
|
Given the total number of meals prepared from the previous card (12,728.12) and total labor expenses of $25,790, what is the labor cost per meal? |
A: $2.03 $25,790 DIVIDED BY 12,728.12 = $2.03 Remember, labor cost per meal = total labor DIVIDED BY total # of meals prepared. |
|
|
What is cost-effectiveness analysis used for? |
To compare 2 or more alternatives to achieve the same objective. |
|
|
A dining hall mgr hires a new cook in anticipation of an increase in volume due to the opening of a new residence hall. The additional labor cost is best described as which of the following types of costs? a. Direct b. Semivariable c. Fixed d. Variable |
b. Semivariable |
|
|
Which action would reduce direct expenses in a foodservice facility? a. Increase selling prices b. Reduce rent c. Increase part-time labor d. Reduce food costs |
d. Reduce food costs |
|
|
A consulting RD hired by a local health club to develop a wt-control program knows of 2 similar programs in the community. The RD can best determine the potential success of the new program by 1st: a. Developing promo materials b. Conducting a market analysis c. Analyzing the success of existing programs d. Discussing the idea w/ other RDs |
b. Conducting a market analysis |
|
|
What type of branding is represented by a healthcare foodservice dept. that has developed several high-quality, sugar-free desserts that are identified as unique to the dept.? |
Signature branding |
|
|
The RD is most likely to be successful in marketing products & services for an employee weight loss program by first doing what? |
Surveying the employees about their motivation & interest in weight loss. |
|
|
Which of the following Website components is a form of promotion? a. Online order form b. Email address of the business c. Price & availability of products d. Graphics & text of products |
d. Graphics & text of products |
|
|
Recent reports of inappropriate food temps have been associated w/ delayed meal service on pt.-care units. A solution to the problem would likely be developed by a team including: a. Nursing & foodservice representatives b. Trayline & food production reps c. Customers & trayline reps d. Administrative staff & foodservice director |
a. Nursing & foodservice reps |
|
|
A clinical RD has successfully met the indicator that has been established for monitoring how long pts. remain NPO before receiving nutrition intervention for 6 months. The next step in the quality mgmt. process would be to? |
Evaluate the need to continue monitoring the indicator. |
|
|
What are the basics to the quality management process? |
1. Collect & organize information (establish indicators) 2. Evaluate & assess info gathered (monitor indicators) 3. Take action to improve service (meet indicators or improve your performance) |
|
|
On of the most important strategies a RD may use to evaluate quality patient care is to? |
Periodically assess the outcomes of nutrition therapy |
|
|
An interdisciplinary healthcare team has been formed to improve care for inpatients with DM. An appropriate outcome indicator would be: a. Readmission rates for pts. w/ DM b. Initiation of pt. education w/in the 1st 48 hrs. of addmission c. Documentation of BG monitoring d. The # of admissions of pts. w/ DM |
a. Readmission rates for patients with diabetes. |
