Leaders Manage Daily Operations Flashcards

Flashcards covering priority setting, operating tools (policies/procedures), problem-solving steps, legal reporting, and emergency management for restaurant leaders.

How should restaurant and foodservice managers set priorities among their tasks?

By classifying tasks based on their importance and urgency.

According to the classification of tasks, what is an example of a task that is 'Very Important but Not Urgent'?

Long-range and business planning.

What is the manager's priority level for tasks that are neither important nor urgent, such as reading outdated trade magazines?

These tasks should probably not be done at all, or only when tasks in the other three categories are completed.

How is a 'policy' defined in a restaurant management context?

A rule that guides employees and helps managers make consistent decisions about issues that occur frequently.

What is a Standard Operating Procedure (SOP)?

A written description or list of steps that tell how to correctly perform a task.

What is 'task analysis'?

A process for identifying each task in a position and determining how the procedures in a task should be done.

What are the four common activities used to develop a task list?

Asking supervisors/employees about their work, reviewing existing position descriptions, using questionnaires, and observing employees as they work.

What does a 'task breakdown' indicate?

The SOPs that are required to perform each task.

What is the 'FIFO' principle?

'First in, first out,' which means properly rotating products so the oldest items are issued first.

What are the first two steps in the problem-solving process?

Step 1: Define the Problem; Step 2: Determine the Cause.

In problem-solving, what is an 'action plan'?

A series of steps that will be taken to resolve the problem.

What is a 'subpoena' in the context of restaurant management?

A legal notice that requires certain documents, such as a manager's daily log, be provided to a court of law.

What are the four main categories of 'critical incidents'?

Accidents, Incidents (unacceptable behavior), Emergencies, and Reports of food problems.

How do tech solutions, like digital logs, enhance the reporting process?

They capture and share essential operational data in real time, reduce manual errors, and allow upper management to analyze info remotely.

What is the difference between a preventable and an unpreventable emergency?

A preventable emergency (like a fire or foodborne illness) can be stopped from happening, whereas an unpreventable emergency (like a natural disaster) cannot.

What is 'evacuation'?

A process of removing customers and employees from the building when an emergency occurs.

What is a 'media policy'?

A strategy developed to guide interactions with newspaper, television, and radio reporters about the establishment’s response to an emergency.

According to the emergency planning guidelines, who should speak to the news media?

Only a designated person identified in the operation’s media policy; employees should not talk to the media.

Which common restaurant emergency is listed as 'cannot be prevented, but can be deterred'?

Armed robbery.

What should be included in a manager's daily log regarding incident entries?

Only information that can be defended and explained by lawyers or a court, with no unsupported personal comments.