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Nutrition 360: Exam 1
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Amalia Vogt
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What are the 2 major segments of foodservice?
commercial
and
on-site
commercial foodservice
retail businesses
like supermarkets, fine dining, food courts, QSR
On site foodservices
deisgned to feed customers who work or attend school in a facility like prisons, universities, military, business dining
What are
self-operated
food services?
Food services
that are
managed
and
operated
by the
organization
or
institution
themselves, rather than being
outsourced
to a
third-party company.
What are contract foodservices?
Foodservices provided by a
contracted company.
Trends in foodservice?
fresh
local
elderly
populations
plant-protein
delivery
services
4 types of food services in
On-Site
conventional
commissary
ready-prepared
assembly serve
Clinical nutrition management
CNM
,
Chief clinical dietitian
,
PSM
,
clinical dietitian
,
Clinical dietetic tech
Public health nutrition management
public health nutritionist
community dietitian
agency management
program management
Site management
Organization is made of?
people
structure
purpose
What are the 5 elements of organizational structure?
hierarchy
span of control
line
/
staff relationships
centralization
/
decentralization
departmentalization
Hierarchy
: a system in which members of an organization or society are ranked according to relative status or authority
Span of control: The number of
subordinates
a
manager
is responsible for.
Line/staff relationships
: The relationship between the lines of a drawing and the lines of the staff.
Centralization
: the concentration of control of an activity or organization under a single authority
Decentralization
is the ability for individuals at
lower
levels of an organization to make
decisions
appropriate to their own areas of
responsibility
Total quality management
(
TQM
) is a management philosophy that emphasizes the importance of quality in all aspects of business operations.
Matrix management
model: A model of management that focuses on the
matrix
of
functional
areas within an organization.
The organizational system is made up of 3 components
inputs
(resources brought into company to accomplish its purpose)
transformation
(process that changes inputs into outputs)
outputs
(results that occur when inputs are transformed)
Manager skills
human
skills
tech
skills
conceptual
skills
Who needs tech skills the most?
frontline managers
Who needs human skills the most?
all managers
Who needs conceptual skills the most?
top-level managers
What are the 4 functions of managers?
Planning
organizing
leading
controlling
Planning involves making
mission statements
and setting
goals
(
short-term
,
long-term
,
strategic
plans)
Policies and Procedures include?
policy statement
purpose
scope
procedure
Roles of Managers
interpersonal
informational
decisional
What’s the difference between a manager and a leader?
Manager: Focuses on
tasks
,
plans
, and
organizing.
Leader: Focuses on
inspiring
,
motivating
, and
guiding
others.
what are Formal leaders?
individuals
who hold a
position
and
title
in an
organization
that
reflect his
or
her status
(usually also
manager
)
What are informal leaders?
individuals who demonstrate many
leadership characteristics
but are not recognized as leaders by the organization and therefore don’t hold any
title
Leadership traits
intelligence
drive
motivation
integrity
self-confidence
experitise
Extra leadership characteristics
charisma
creativity
flexibility
The function of management that relies most on human skills is
leading
A
frontline
manager would be most likely to have the job skills needed to fill in for an absent worker
In a large healthcare facility, the person who manages the clinical dietitians and diet techs but may or may not do direct patient care is called the
clinical
nutrition
manager
What is an example of a decentralized organizational system?
cafeteria cashiers can immediately issue refunds up to $5
An organization for a food service dept that is managed by a contract management company may use a matrix model, which is char by
complex
,
multiple
reporting
relationships
What is an example of an output in a community nutrition system?
changes in
health status
of
target population
A disadvantage of working in a food service operated by a contract management company in a business dining facility is that
there
is
increased paperwork
involved
One way to measure the influence a manager has in an organization is
span of control
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