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herzberg's two-factor theory
hygiene factors (salary, conditions, policies, supervision, relationships) and motivational factors (achievement, interest, responsibility, advancement). these things will prevent job dissatisfaction.
hygiene factors
salary, conditions, policies, supervision, relationships.
motivational factors
achievement, interest, responsibility, advancement.
maslow's hierarchy of needs
self-actualization (top, most narrow), esteem needs, belongingness and love, safety, psychological.
McClelland's three-needs theory
need for achievement, need for affiliation, need for power.
need for achievement
the drive to set and meet challenging goals, to excel.
need for affiliation
the need to belong to a group and have friendly interpersonal relationships and camaraderie.
need for power
the need to influence others (for personal or organizational gain).
goal setting theory
moving toward a clear goal and getting feedback (SMART goals).
expectancy theory
expectancy, instrumentality, valence = motivation. efforts will be rewarded.
equity theory
inputs (loyalty, hard work, commitment) -> equity (fair balance) -> outputs (salary, benefits, recognition, achievement).
reinforcement theory
how people behave depends on the consequences. positive reinforcement (a bonus or a raise), negative reinforcement (if everyone cleans on time, no one will have to stay late).
how to increase employee motivation
rewards, recognition, feedback, praise, job design, performance management, organizational culture.
programmed decisions
concerned with relatively routine problems, typical decisions.
nonprogrammed decisions
unique, complex situations that could have big consequences.
risks when making a decision
what risks are we taking, can you predict what will happen, conditions of certainty (we have enough information to make a good decision) and uncertainty (a lack of information to make a sure decision, unpredictable).
two approaches to making decisions
maximizing (making optimal decisions, spending time to think about the alternatives) and satisficing (working fast to find an acceptable decision rather than the best decision).
techniques to find solutions
brainstorming (calling out ideas in a group, open discussion), synectics (brainstorming but with analogies, imagery, role-playing to be creative), nominal grouping (more structured brainstorming, all group members participate).
decision tree
will help evaluate which decisions will do what, which outcome is the most ideal.
planning
identifying and selecting appropriate goals and strategies.
organizing
structuring and coordinating the work of a business into specific tasks and roles.
strategic planning
overall mission, goals, and long-range objectives vision-oriented.
operational planning
short-range objectives, day-to-day, specifics.
mission statement
a broad statement describing what they do, why they exist, and the purpose.
vision statement
describes the future expectations.
core values
most important things, their beliefs, these guide planning and operations.
corporate level strategies
developed by large companies and revolve around growth, stability, and renewal.
business level strategies
focus on adapting to the external environment and using tactics to beat the competition.
operational level strategies
when each department develops strategies to achieve the mission and objectives.
fair labor standards act (FLSA)
child labor laws, 16 years old is the minimum age to work regular hours, 14-15 can work limited hrs, less than 14 can work very limitedly. under 18 cant work in hazardous jobs, also establishes minimum wage and overtime rates.
who is exempt from FLSA?
salary workers, managers, those who dont clock in and clock out.
Equal pay act
women and men get paid the same for equal work.
social security act of 1935
a way to provide older age, disability, etc an income since they cannot work. to be eligible, you generally must work at least 10 years after retirement and must be 67 years old, funded by taxes. also unemployment insurance is included (if injury or unable to work). also survivors insurance (if a spouse or dependant is lost).
workers compensation
provides funds for work related injury or illness, lost wages, or rehab.
consolidated omnibus budget rehabilitation act
employees who lose health benefits can continue coverage (at your expense) for 18-36 months, typically not worth it.
HIPAA
Health insurance portability and accountability act.
patient protection and affordable care act of 2010
made a push for preventive care getting more attention, like RDs. makes health coverage more fair and easy to understand.
family and medical leave act of 1993
allows an employee to take up to 12 weeks unpaid leave in 12 months for birth, foster care/adoptive care, care of a child with a medical condition, employee's serious health condition. job is held for this time with same pay and benefits.
title VII of civil rights act of 1964
prohibits discrimination of race, color, religion, sex, or origin in employment decisions as far as hiring, firing, promotion, and compensation.
equal employment opportunity commission (EEOC)
enforces equal employment laws, investigates discrimination charges from a complaint, also prevents with education/training.
affirmative action programs
recruitment and advancement of minorities, women, disabilities, and veterans.
OSHA
occupational safety and health administration, makes sure that the employees have a safe place to work, inspects organizations, records injury and illness on the job.
internal recruiting
someone from the current organization is hired into a new position (transfer, advancement).
external recruiting
listing opportunities on a website, posters.
selection process of hiring
screen applications/resumes, pre-employment tests, interview, background check, select finalist.
unconscious bias
bias that you don't know is occurring.
questions you cannot ask in an interview
age, sex, race, origin, religion, pregnancy, marital status, family status, disabilities, etc.
which questions are most useful in an interview
open, reflective, probing, behavioral, and situational.
contaminated air/ exhaust air
air that is removed
outside air/ makeup air
air that is brought inside
supply air
air from the HVAC going into the kitchen, this is in the floor vents
return air
air returning from the HVAC from the kitchen or dining room, this is the big vent by the supply closet
kitchen hoods collect…
grease, heat, moisture, odors, smoke
why does a fire suppression system use chemicals and not water
water can cause a grease fire to spread
lumen
the measure of light output from a lightbulb
foot candles
measure the light falling on a surface
benefit of LED lighting
very bright and cost efficient, uses less electricity
ways to aid noise control
walls around dishwasher, sound absorbing celing tiles and carpeting, well designed HVAC system, quality music speakers
areas where handwashing sinks are needed
food prep, food dispense, warewashing, restrooms
product flow
the flow of food from receiving to plated meals
work flow
the flow of employees as they work
how wide should main traffic aisles be
5 feet wide
how wide should low traffic areas be
4 feet wide
what should the production area be close to
the dining room
what should storage areas be close to
loading dock
how deep should shelving be
24-30 inches
how long is shelving typically
2-6 feet
how far off the ground should food items be stored
6 inches
cold production layout ideas
more sinks for rinsing produce, more fridges for more product
hot production layout ideas
floor drain near steam jacketted kettle, gas equipment under a hood, 1 foot behind things like ovens for cleaning
whats the most accurate way to measure ingredients
weight
1ml in grams
1
1 cup in fl oz
8
converting oz to lb
divide oz by 16
converting lb to oz
multiply pounds by 16
converting oz to cup
divide oz by 8 fl oz
converting cups to fl oz
multiply cups by 8 fl oz
what does EP mean
edible portions: the weight that non edible portions are trimmed off
what does AP mean
as purchased: weight that you purchased something at
yield percent
percent of food that is edible (green beans have an 88% yield)
how to calculate as purchased quantity
divide edible portion by yield percent. The recipe calls for 4 pounds of chopped celery. their yield is 73%, so you’d divide 4 by 0.73 to get 5.5 pounds
how to calculate ep quantity
Multiply AP quantity by yield percent. the recipe calls for 10 pounds of cantaloupe, the yield percent is 50% (10x.50=5 lbs)
benefits of standardized recipes
consistent flavor and appearance, consistent yield, accurate nutrition information, food cost control, labor cost control, easier purchasing and inventory
conversion factor
desired yield/current yield
is a fast casual resturaunt an onsite food service
no
true or false: Self-operated foodservices have a great advantage when it comes to flexibility, but an in-house foodservice will only be as effective as the leadership of the organization it serves.
true
Which of the following is an advantage of using a foodservice contracting company?
The foodservice managers feel conflicted in their loyalties to the facility and to the contractor.
The purchasing manager will have to change some of the vendors he/she has dealt with in the past.
The foodservice director gets help staying on top of the financial situation.
Foodservice employees who don't work for the contractor are unhappy about the changes since the contractor came on board.
The foodservice director gets help staying on top of the financial situation.
what is an output in the foodservice system (example)
meals
pros and cons of a contracting company
pros: decreased costs, buisness tools, expertise, they know the requirements well
cons: mission and goals may be different, lower commitment of employees, less freedom
pro and con of convenntional operations
pro: fresh food, lower food cost, variety menus
con: labor intensive, workload peaks around mealtime
pro and con of ready-prepared foodservice
pro: saves on labor cost, scheduling flexibility, high quality & consistency maintained
con: attention to details necessary, special equipment needed
pro and con of assembly/serve
pro: low labor costs, highly skilled chefs not needed, not much space needed
con: high food costs (already prepared), menu is limited, not desireable, quality low
pro and con of commissary
pro: efficient, cheap, consistent, control over production
con: transporting is costly, cant recieive feedback, equipment failure could effect many places
examples of tcs foods
cut leafy greens, milk, meats, fish, eggs
whats the temperature danger zone
41-135 degrees
what microbe can be obtained from poultry and eggs being imporoperly cooked or cross contamination
salmonella
what environment do bacteria need to grow in? (4)
moisture, appropriate temp, time, and food
What should a manager of a quick-service operation do if a foodhandler calls and asks if she can come to work today after reporting that she has diarrhea and a fever?
Tell her not to come to work until she feels 100% better.
Any ready-to-eat TCS food must be used within ____ days.
7
how far off the ground should things be stored at
6 inches
