CDR Domain III Questions And Answers.
plan, organize, direct, control, evaluate -
\functions of management
strengths, weaknesses, opportunities, threats -
\SWOT analysis
# meals served/labor hour; these reflect avg's and are only used as guides -
\good way to help determine staffing needs
meal equivalent -
\this is a measure of productivity defined as the amount of all food sales divided by the
avg cost of a typical meal
absolute = minimum # of employees needed to staff the facility; counts PRODUCTIVE
hours (hours actually worked)
adjusted = accounting for benefit days and days off -
\absolute vs adjusted FTEs
looks to eliminate unnecessary parts of job; looks at SMALLEST parts of job -
\what are work simplification procedures?
observe random samples (intermittent observations) to determine percentage of time
working or idle
this is an example of a work simplification procedure -
\what is work sampling?
this is an example of __
reflects efficiency of equipment placement, studies work motions, shows number of
movements between pieces of equipment
this is an example of a work simplification procedure -
\what are cross charts?
this is an example of __
master schedule -
\serves as overall plan; days on and off, vacations; basis for developing weekly
schedules
shift schedule -
, \Staffing patterns for a particular operation; positions and hours worked, number of days
worked per week, relief assignments
production schedule -
\- Time sequencing of events required to produce a meal
- employee assignments and menu items
- quantity to prepare and timing (what to do when)
number of new employees / total employees x100 at the end of the period -
\labor turnover rate
"circular" model; functions are centered around individuals, not above or below them -
\what is the concentric model of organization?
downward: use procedure manuals, policy statements
upward: open-door policy, gives employees opportunity to have a say in what happens
in the organization
horizontal: between departments (i.e. nutrition & nursing)
diagonal: minimizes time/effort expended in organizations; i.e. ordering clerk in
foodservice requests directly to purchasing dept, not through foodservice channels
informal: grapevine -
\what is downward, upward, horizontal, diagonal, and informal communication?
basic needs (survival) -- physiological like food, clothing shelter, pay, benefits, working
conditions, security/safety like insurance, job security, retirement plans
higher human needs (motivators) -- organized social activities, self-esteem like job title,
praise, promotions; self actualization--realizing your potential growth using talents--job
enrichment -
\maslow's hierarchy of needs determines our behavior; give ex. of basic and higher
needs
autocratic - makes decisions and orders carried out with no questions allowed (good in
times of crisis)
consultative - asks for input but makes final decision alone
bureaucratic - by the book, follows procedures to the letter
participative - workers participate in decision making; results and morale are improved
free rein / laissez-faire - group makes decisions and operate with little direction/control -
\list leadership styles in decreasing order of control
standards of practice in nutrition care -- describes in general terms a competent level of
nutrition care practice as shown by the NCP -
plan, organize, direct, control, evaluate -
\functions of management
strengths, weaknesses, opportunities, threats -
\SWOT analysis
# meals served/labor hour; these reflect avg's and are only used as guides -
\good way to help determine staffing needs
meal equivalent -
\this is a measure of productivity defined as the amount of all food sales divided by the
avg cost of a typical meal
absolute = minimum # of employees needed to staff the facility; counts PRODUCTIVE
hours (hours actually worked)
adjusted = accounting for benefit days and days off -
\absolute vs adjusted FTEs
looks to eliminate unnecessary parts of job; looks at SMALLEST parts of job -
\what are work simplification procedures?
observe random samples (intermittent observations) to determine percentage of time
working or idle
this is an example of a work simplification procedure -
\what is work sampling?
this is an example of __
reflects efficiency of equipment placement, studies work motions, shows number of
movements between pieces of equipment
this is an example of a work simplification procedure -
\what are cross charts?
this is an example of __
master schedule -
\serves as overall plan; days on and off, vacations; basis for developing weekly
schedules
shift schedule -
, \Staffing patterns for a particular operation; positions and hours worked, number of days
worked per week, relief assignments
production schedule -
\- Time sequencing of events required to produce a meal
- employee assignments and menu items
- quantity to prepare and timing (what to do when)
number of new employees / total employees x100 at the end of the period -
\labor turnover rate
"circular" model; functions are centered around individuals, not above or below them -
\what is the concentric model of organization?
downward: use procedure manuals, policy statements
upward: open-door policy, gives employees opportunity to have a say in what happens
in the organization
horizontal: between departments (i.e. nutrition & nursing)
diagonal: minimizes time/effort expended in organizations; i.e. ordering clerk in
foodservice requests directly to purchasing dept, not through foodservice channels
informal: grapevine -
\what is downward, upward, horizontal, diagonal, and informal communication?
basic needs (survival) -- physiological like food, clothing shelter, pay, benefits, working
conditions, security/safety like insurance, job security, retirement plans
higher human needs (motivators) -- organized social activities, self-esteem like job title,
praise, promotions; self actualization--realizing your potential growth using talents--job
enrichment -
\maslow's hierarchy of needs determines our behavior; give ex. of basic and higher
needs
autocratic - makes decisions and orders carried out with no questions allowed (good in
times of crisis)
consultative - asks for input but makes final decision alone
bureaucratic - by the book, follows procedures to the letter
participative - workers participate in decision making; results and morale are improved
free rein / laissez-faire - group makes decisions and operate with little direction/control -
\list leadership styles in decreasing order of control
standards of practice in nutrition care -- describes in general terms a competent level of
nutrition care practice as shown by the NCP -
