RDN Exam Materials (Domain III - Management of Food and Nutrition Programs and Services) Questions and Answers(A+ Solution guide)

5 functions of management - Answer-1. Planning 2. Organizing 3. Staffing 4. Directing 5. Controlling Functions of Management: C) Directing: communication - Answer-Transmitting and receiving information to bring about a desired action - feedback (response) tells you whether or not the correct message has been received - barriers: words not mutually understood, poor voice quality, illegible handwriting - listening skills are essential Functions of Management: A) Planning - Answer-1) objectives - predetermined; toward which management directs its efforts (serve as motivators, provide direction) 2) policies - general decision-making guides, boundaries within which you must operate 3) procedures - chronological sequence of activities, specific guide for daily operations 4) time span a. short-term planning: up to 1 yr; usually the operating budget; projected in days, weeks, months b. long-term planning - up to 5 yrs; focus on goals and objectives - requires mission statement of long-range vision - sets direction for organization - SWOT analysis - assess environment outside and inside organization 5) emergency preparedness a. personnel should be screenedb. procurement, receiving, storage schedule and procedures c. security; cameras, locks used d. production and service; safe practices, authorized personnel prepare and serve food Functions of Management: B) Organizing and Staffing - functions and organizational structure - Answer-1) functions - id tasks and activities, divide into positions, establish relationships among other functions of management 2) organizational structure - shows how employees fit into org; relationship of positions and functions, lines of authority (solid lines), advisory staff (dotted lines) NOT shown = degree of authority of each level, informal relationships chain of command - top to lowest, starts with one person and extends downward Advisory staff - advise and support the line, but are not involved in day to day operations Functional - serves as both line and staff; has limited authority over a segment of activity because of specialized knowledge Span of control - # of individuals or departments under the direction of one individual - narrow span = more levels, need more managers, needed w/ newly hired personnel - wide span = fewer levels, fewer managers needed, used with highly trained, highly-motivated workers Functions of Management: B) Organizing and Staffing - determining staffing needs; staffing patterns - Answer-Acute care conventional = 17 min/meal or 3.5 meals per labor hour Extended care facilities = 5 meals/lh Cafeteria = 5.5 meals/lhSchool foodservice = 13-15 meals/lh - these reflect averages and are only used as guides - meal equivalent = measure of productivity defined as the amount of all food sales divided by the average cost of a typical (prototype) meal Functions of Management: B) Organizing and Staffing - work schedules - Answer-Typically include 8 hr work day, 30 min lunch break, and one or two 15- minute work breaks 1) master - serves as overall plan; days on and off, vacations; basis for developing weekly schedules 2) shift - staffing patterns for a particular operation; positions and hours worked, # of days worked per week, relief assignments 3) production schedule - time sequencing of events required to produce a meal; employee assignments and menu items; quantity to prepare and the timing (what to do when) Functions of Management: B) Organizing and Staffing - FTEs (III 3 for calculation examples) - Answer-1) absolute FTE = min number of employees needed to staff the facility; counts PRODUCTIVE HOURS (hours actually worked) 2) adjusted FTE = takes into account benefit days and days off FTE/day = labor hours worked in day / 8 hrs FTE/week = labor hours worked in week / 40hr FTE / yr = labor hours worked in yr / 2080 labor hours worked includes full time and part time workers