NSD 275- Final Exam Review Worksheet PDF

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NSD 275 Final Exam Review 1. What are the basic motivating principles of leadership? - Align goals of organization with the goals of employees - Understand what really motivates each employee - Recognize that supporting employee motivation is an ongoing process - Support employee motivation with policies and procedures 2. What is the difference between leadership and management? -

Leadership: the activity of influencing other people’s behavior toward the achievement of desired objectives Management: the function of running and organization from a conceptual or policy standpoint

2. Discuss how good leadership empowers employees. - making them feel significant - focusing on developing confidence rather than failures - creating a shared sense of community - making work exciting and worthy of dedicated commitment 3. What are the types of power in leadership? - Coercive power - Reward power - legitimate power - expert power - referent charismatic power all types can be useful in the right situation 4. Discuss the main types of communication used in management. - Oral - Written - Visual aids - Body language/gestures - Facial expressions - Action 5. Discuss some common characteristics of companies often deemed the “best” to work for. - Encouraging open communication - Flowing up and down - Promoting from within - Stressing quality to promote employee pride in output - Allowing employees to share in profits - Reducing distinctions between ranks - Creating a pleasant workplace environment - Encouraging employees to be active in the community - Matching employee contributions to savings - Making people feel part of a team

** also, good pay and benefits 6. Besides pay, what are some other types of compensation employees can receive? - adequate pay and steady employment - provision of meaningful work - recognition of achievement - opportunity to do a good job - opportunity for growth and reasonable chance for promotion ** successful staffing should merge employer and employee needs and synthesize the two points of view 8. What is the difference between a job description and a job specification? Job description: an organized list of duties, skills, and responsibilities required in a specific position Job specifications: a written statement of the minimum standards that must be met by and applicant for particular job 9. Discuss the different types of recruitment for employees. Internal recruitment -

promotion of employees to high level positions transfer from a related department or unit rehire of a person formerly on the payroll indirectly- friends/family of current employees

external recruitment advertising -

media (newspaper, web)

employment agencies

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private agencies usually deal with specialized groups in the professional or technical fields can also be at the federal, state, or local level

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vocational/technical schools college student employment offices

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schools

10. What do effective on-the-job training programs accomplish? -

Reduce time spent perfecting skills avoid accidents and damage to property and equipment promote good working relationships among employees

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give employee trainers a sense of achievement and prepare them for advancement

11. What are the essential components of proper employee discipline? -

should be immediate, consistent, impersonal, based on known expectations, and legally defensible should be in accordance with personnel policies usually a progressive action process

Informal talk, verbal warning, written/official warning, suspension, demotion/transfer, termination -

supervisor should be able to answer 6 questions before taking disciplinary action after disciplinary action, employee should be treated same as prior to incident

12. What legislation in the past 60 years has affected security in employment? -

Equal employment opportunity (EEO) Equal employment opportunity commission (EEOC) Americans with disabilities act (ADA-1990) Civil rights act (1964) Age discrimination in employment act (1967)

13. What is the difference between a balance sheet and an income statement? Income statement -

a summary of financial information for a defined accounting period

Balance sheet -

Provides information about the value of a business and how well its assets have been used to meet the financial goals of the operation A listing of assets, liabilities, and capital of an operation on a specific date Accounting formula should be at the bottom line

14. List the common factors that affect menu pricing. -

Local competition Levels of service Type of customer Product quality Portion size Ambiance Meal period Location Sales mix – most important Food and labor costs Desired profit margin

15. Discuss the steps in planning a budget. -

Evaluation phase Preparation/planning phase Justification phase Implementation/execution phase Control phase

16. What are the 4 P’s of marketing? -

Product Place Price Promotion

17. What are the steps in a marketing cycle? -

Identification of customers Development of product, pricing and distribution Customer purchases Generation of profits Appropriate action based on profit and customer feedback

Influenced by internal and external forces 18. Discuss branding in the foodservice industry. -

Use of nationally or locally labeled products for sale in an existing foodservice operation Retail item branding The sale of nationally recognized items in existing foodservice operations Restaurant branding Inclusion of a national restaurant chain in an existing operation In house/signature branding Items prepared within a specific foodservice operation

19. What roles can dietitians have in the foodservice industry? Clinical -

Prescribed diet orders, supplements, consistency, modifications, feeding assistance and adaptive equipment, enteral/parenteral nutrition

Managers -

Directly/indirectly oversee kitchen staff, sign off on menu and food safety practices of the kitchen and foodservice staff, “chief” or “lead” dietician may oversee nutrition staff

Marketing -

Promote healthy food & menu options to patients, consumers, and staff Organic and natural products

Sustainable food purchases (ex: meatless Mondays) Foodservice directors -

Responsible for all facets of managing foodservice operations including: Purchasing, receiving, storage, preparation, service and sanitation Responsible for menu planning May have extra responsibility of signing off on nutritional content of menu Oversees the nutrition department in the clinical setting May supervise a clinical nutrition manager as well Ensuring staff is knowledgeable in food safety practices

20. What are some common goals in green design? -

Reduce/eliminate the negative impact of the building on local ecosystems Develop a sustainable plan Safeguard water supplies Determine optimum facility and equipment energy efficiency Make use of recycled materials in construction and operation Preserve indoor environmental quality after the facility opens

21. Discuss some benefits of a recycling plan. -

Conserves natural resources for future generations Reduces the quantity of waste materials sent to landfills Reduced energy costs in manufacturing Reduces waste that is dumped in oceans, streams, forests, and deserts Prevents contamination of groundwater sources caused by flushing hazardous materials down drain

22. Discuss some potential benefits of buying local/organic. -

Pesticide free More sustainable Decrease in food miles Fresher products

23. discuss trends in the foodservice industry today and ways the industry is dealing with these trends -

Correctional foodservice is growing rapidly Fine-dining business is down School and hospital foodservice are facing severe budget limitations College foodservice shifting towards more “grab and go” options Military foodservice decreasing related to base closings, while food quality expectations are increasing Quick service restaurants are displaying nutritional info on websites Increase in family value marketing, value pricing and multiple branding...