cost control final

management

accomplishing organizational objectives through the willing cooperation of others

classical management

one right way, theory x (employees are lazy and interchangable), fayol’s principles add fair wages and involvment

scientific management

motion economy - focuses on minimizing motion and energy expenidure to increase productivity

human relations

belives employee motivation has an impact on operations results. changes the focus from product to people

management science

introduces quanititave tools of qualitative factors. uses computer-based decision making based on cost/product factors

systems approach (TQM/TQS)

brings together efficiency, computer based decsion making, and human elements. focuses on interdependence of human organizations. theory y (managment supports employee efforts rather than directing)

staff

gives advcie not commands

line

ability to give commands

functional

staff person with line authority over a particular area

quality of work life (QWL)

improved quality of work life will improve motivation which will improve productivity which will improve service which will imporve sales

performance improvment program

select job > ananylze tasks > challenge steps > develop methos > implement > evaluate

HOTT

HIRING the right person, ORIENTING them properly, TRAINING them properly, TREATING them properly

hot stove rule

rules for effective disipline - immediate, consistent, applied fairly

maslows hieracry of needs

humans try to satsify needs in order (physiolgical, safety, social, esteem, self-actualization)

mcclelland’s needs

POWER, ACHIEVMENT, AFFILIATION (needs levels vary, try to satisfy all 3)

herzberg

two factor: motivators (interesting wrok, chnce for advancment, recognition responbility) hygiene/ satisfers (wroking conditons, policies, pay benefits)

operant conditioning

past outcomes impact behvaior, people act to gain rewars and avoid punihsment

koontz & odonnel leadership thoery

leadership is power involvging relationshipsd (organizational + personal needs/goals) actions to ahcieve one help achieve the ohter.

drucker

leadership is prefroamcne. (requires vision, resposbility, and trust.)

bennis & nanus

manangers can grow into leaders (4 essential traits: enagment, communication, trsutworthy, respect)

characteristics of leaders

respsobility, enthusiamism, flexibility, vision, comunication, high ethical standards, technical and professional competence

conventional food prodution

food preapred at the same time and same place it is served. (advantage: fresh, flexbile, reduce cold storage needs) (disadvantage: peaks and valleys of production, long schedules, increased skill needed, supervision issues)

ready preapred

food preapred before service then cooled and reheated at the same place. (advantages: few peaks and valleys, lower skill and cost for staff, better supervision) (disadvantges: large and expesive coolers, food safety, food quality and apperance concerns, nutrtional impacts)

commisarry

food preapred before service at a different location (advantages: bulk pruchases, save labor and energy, improved quality control and consistency) (disadvantges: food safey, expesnive production and delivery equipment, reduced ingredient flexilbity, quality degragation)

assembly/serve

food purchases pre preapared to heat and serve (advantages; lowr cost, can put anywhere, portion control) (disadvantages: product quality and avaliblity, high cost, low nutrtion, low trained staff)

must be reported to FDA

Norovirus, E-Coli, Shigella, Salmonallae, Hepatitis A

the green design

the use of sustainble principles that minimize the use of nonrenewable resources and prevent environmental degragation

hanover pricniples

1. accept respobility for the consqeunces and limitations of desing

2. create safe objects for long term vlaue and elimnat waste

3. seek constant improvement by sharing knoweldge