Questions and Answers of Range Management Principles

Discuss when and how disciplinary action should be taken.
What are the five steps recommended for good decision making?
Identify legislation that has had an impact on foodservice management operations.
Discuss the impact of unionization on a foodservice management operation.
Define the term policy.
A new larger dishmachine is one option for the inadequate capacity of the dishmachine in the central warewashing area. What are some other possible options?
If the decision is to purchase a new larger capacity dishmachine for central warewashing, what are the options for energy efficiency when choosing this piece of equipment?
With the expansion of the concessions, more small foodservice operations are likely to be included. What are the ramifications of this increase in number of small foodservices for you as the Director
List at least five sanitation rules you would require all food concessionaires to follow.
With the introduction of “table side” service, you are considering changing from the china/glassware/silverware to single-use disposables. List all the variables that must be considered and
What are the positive ramifications of the use of single-use, disposable dishware/flatware?
What are the negative ramifications of the use of single-use, disposable dishware/flatware?
Which organizations establish and enforce sanitation and safety standards?
What is OSHA? What is its influence on foodservice operation?
Compare and contrast the terms clean and sanitized.
What are the advantages of developing and implementing a cleaning program?
What are the most frequent causes of accidents in foodservice operations? How can they be prevented?
What is meant by the term preventive maintenance? Why is it important in a foodservice operation?
What factors should be considered when deciding between a high-temperature or chemical dishwashing machine system?
What is a material safety data sheet?
What is meant by the term food contact surface, and why is it important to determine this relative to a cleaning and sanitation program?
List some of the practices that keep pests from entering foodservices and harboring in work areas.
In anticipation of their questions, write a prospectus for your foodservice operation.
List the members of your planning team.
What do you anticipate that each member of the team will contribute to the whole project?
Make decisions as to the type of menu, foodservice system, and style of service you want to use in your operation.
Based on the decisions you made in question 4, draw a flowchart showing the most desirable location of the work areas in the production kitchen, from receiving to service.
Determine the square footage needed in each of the work areas.
Determine the total square footage needed in the cafeteria and production kitchen.
Because of your interest in sustainability, you have decided to use local produce. How will this decision affect the planned kitchen design?
What other recommendations regarding sustainability will you make?
Cite one current trend, other than sustainability, that might impact this design project.
What does facilities planning and design encompass?
What preliminary studies and data collection are essential to prepare for a facilities planning project, and why?
How can a foodservice manager keep abreast of new developments in foodservice design equipment?
What are some of the sources of information on the ADA regulatory considerations that must be observed in planning a new foodservice facility?
Generally, who are the members of the team who cooperatively plan a foodservice facility? What contributions does each make? What information must the foodservice manager be prepared to provide for
Why is a prospectus an important document in a planning project? What are the three parts of a prospectus?
Point out some ways that sustainability, sanitation, safety, and noise control can be built in to a facility plan.
For greatest efficiency, what is the recommended flow of work and people, and the space relationships for a foodservice facility?
What determines the number and kind of work units that are to be included in any given floor plan design?
What are the mechanics of drawing a floor plan and arranging the equipment layout by hand? By computer-aided design/computer-aided manufacturing (CAD/CAM), or by Revit?
What contract agreements and specifications must be prepared and included in the documents sent out for bid for the facility construction?
After construction is complete, what inspections and performance tests should be made before the sponsoring organization formally and finally accepts the facility?
What would the benefits of composting be to the foodservice operation?
What are the benefits of composting to the environment?
Who else would need to be consulted when making a decision on a college campus to do composting?
Are there food products that should not be composted?
What items, other than food waste, can be composted?
What signs need to be posted at the tray return area to inform customers of expectations for composting? What additional equipment would need to be purchased?
What is the difference between “front-of-the-house” composting and “back-of-thehouse composting? Should both be implemented? Why? Why not?
Would an outside contractor need to be employed to do the composting or could it be done on campus?
How can the odor generated by food waste be controlled?
To be effective, an educational program would need to be implemented. How would you suggest this be done?
Identify some of the most common energy “wasters” in a foodservice operation.
Describe how preventive maintenance and routine cleaning can reduce energy usage.
Compare and contrast energy use on an open-burner range versus a hot-top range.
In what ways do utility companies help foodservices to reduce energy use?
List and describe several ways in which air-conditioning costs can be controlled.
Why is solid waste management such a concern for today’s foodservice manager?
Give several specific examples of source reduction to control foodservice waste.
List and describe several solid waste management “tools” employed in the foodservice industry.
Describe the steps in the recycling of polystyrene.
What is it necessary to recycle No. 10 food cans? Why is it particularly important that foodservices recycle this product?
In addition to division of labor, what other tenets of the classical theory are evident in the organization design for the UW–Madison Dining and Culinary Services department?
Is this a line organization, staff organization, or a line and staff organization? Justify your answer.
To whom does the Dining and Culinary Services Director report?
If a foodservice worker has a complaint about his or her position, to whom should the employee go first to explain and resolve the issue?
Recalling Katz’s three skills of managers, describe which positions on the organization chart (Figure 13.5) will use each skill, predominantly, in performing the functions of the job specified by
If advisory responsibility and lines of communication are shown with dotted lines, where on this organization chart would dotted lines be used?
What is not shown on this organization chart?
To whom do the assistant directors of Purchasing/Systems and catering managers report?
Who on the organization chart would be most affected by a change in procurement policy to buy more local products?
Describe how this organization chart depicts an interdependent, open system.
Where does organizational design fit on the systems model?
Discuss how concepts from the classical, human relations, and management science theories have been incorporated into the modern management theories today.
Give several examples of the application of human relations theory used today.
Describe the systems approach as it pertains to the management of a foodservice organization.Why is interdependency considered such a key concept in systems theory?
Discuss the statement: “A foodservice operation is an interdependent, open system.”
Explain how contingency theory is really a combination of many other theories.
How do strategic management and systems management differ? How are they alike?
Explain the difference between a line and a line and staff organization. What are the advantages and disadvantages of each?
What are the seven widely accepted functions of management? Compare and contrast the division of managerial work into functions versus roles.
List and briefly explain (or diagram) the relationship among Katz’s three managerial skills and the manager’s level in the organizational hierarchy.
List the steps required to establish an organizational structure.
Outline the sequence of steps required in an effective planning process. Where do you find some concepts from historical management theory applied to planning?
How do job descriptions, job specifications, and work schedules differ? For what purpose is each used?
As a new manager, how would you first go about earning the trust of your employees?
Make a daily checklist for yourself in order to make sure you effectively complete the routine supervision needed in your operation.
What changes or practices might you implement in terms of the menu in your new position?
Who would be impacted by these menu changes?
How would you go about implementing these changes?
In the area of service, suggest some ways that you might reduce the amount of employee turnover.
If the corporate mission statement is “We satisfy customers by serving high-quality food at reasonable prices while achieving a desired profit for the organization,” write a mission statement for
As you transition into your new position, what style of leadership do you see yourself using?
If the key characteristics of a successful leader are a sense of responsibility, technical and professional competence, enthusiasm, communication skills, high ethical standards, flexibility, and
What communication tools will you employ in effecting the changes you propose and to become a successful manager in this operation?
Explain the need hierarchy, achievement motivation, motivation-hygiene, operant conditioning, and expectancy theories of motivation. Describe one management strategy using each of these theories.
Compare and contrast the concepts of management and leadership.
Describe the difference between McGregor’s Theory X and Theory Y approaches to leadership.

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