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26 Cards in this Set
- Front
- Back
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In respect to the organization as a system, customer surveys would be a(n)
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Feedback
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Types of foodservice operations best suited to a commissary system include those
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with a large number of separate serving units
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Advantages of utilizing a ready-prepared foodservice system include all of the following except:
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cost of equipment is generally low
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Which type of foodservice system achieves high standards of food quality while minimizing potential food safety issues?
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conventional
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All of the following would be considered a major CCP except:
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customer satisfaction
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As part of a HACCP plan a dieatary manager identifies quantifiable time and temperature standards for each phase of a recipe. These standards are examples of
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control procedures
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Quality Circles
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brainstorming tool/works great with focus groups.
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Work simplification
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A way of thinking or a philosophy that there is always a better way
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Work Design
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A process to help. The overall objectives are to increase productivity and employee satisfaction.
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Steps to being more productive
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-Establish productivity goals
-Establish ratios to measure -relationship between inputs and outputs -Measure the activity -Calculate the ratios -Compare ratios with goals -Make changes as necessary |
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The process chart
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is a form on which to record and analyze the breakdown of a job.
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Program evaluation and review technique (PERT).
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A productivity oriented tool.
-Used to plan and control the functions of management |
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Work Sampling
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Random sampling of work to measure the activities and delays of people or machines to determine percentage of productive time. A tool for fact-finding. Suggest random samples reflect the same pattern of distribution as a large group.
-The primary use is to measure the activities and delays of people. |
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Quality of work life (QWL).
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-A term used to describe values that relate to the quality of human experiences.
-People are the key to performance improvement. -Takes into consideration the quality of human experiences in the work place and also work design principles. |
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Labor inefficiency may be the result of several factors:
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Poor products, poor work methods, management, workers, material waste, improper tools, inadequate maintenance, carelessness, absences without cause, poor production scheduling
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External Benchmarking
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The process of an organization comparing its performance and productivity with those of other comparable organizations to determine whether it is performing at, above, or below the industry standard.
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Internal Benchmarking
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-The process of comparing an organization’s current data on productivity with its own past records to determine how its current performance compares with past performance.
-Variations alert the manager to changes -Patterns and trends guide staffing/work processes |
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Benchmarking
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The practice of measuring an organization’s performance and productivity against standards, either internal or external
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Continuous Quality Improvement (CQI)
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The process of identifying areas in a department that can be strengthened and working to make those areas better
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Total Quality Management (TQM)
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-The application of quality management processes throughout the organization.
-This includes working on problems and strengthening areas that cross departmental lines. |
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Quality Control (QC)
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A method to determine if the products being made meet minimum standards of acceptability.
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Quality Assurance (QA)
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The process of identifying and solving problems within a department or area of an organization
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Orientation to the job
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-Outline of the day
-Introduction to staff -Tour of the workplace -Guidance in use of equipment -Explanation of duties |
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In-Services
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Educational activities that are designed to update and introduce employees to new issues or topics pertinent to their jobs and organization, or to review and refresh employees on material that is already known.
They usually occur at the workplace and during work hours |
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Training:
7 Step Method |
1.Define a goal
2.Develop a plan 3.Describe how the task helps 4.Show and tell 5.Establish 2-way feedback 6.Provide time to experiment 7.Get evaluation/feedback |
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Performance Appraisal
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A tool used by managers to evaluate personnel and to help employees identify their strengths as well as areas that need improvement
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