Questions and Answers of Range Management Principles

Trace the history of leadership theories, and describe the contributions that each theory has made to the current approaches.
What is situational leadership?
Describe how the Tannenbaum-Schmidt continuum of manager behavior fits into a contingency theory of leadership.
Define the five types of leader power and give an example of the judicious use of each.
Define communication.
List the various modes of communication that are used in an organization and give an example of each.
List and briefly describe some of the barriers to good communication.
Describe some ways in which communication can be made a two-way process.
Identify some other techniques that may be used to improve communication.
Describe how social responsibility has been legally mandated.
Discuss a foodservice manager’s professional responsibilities.
Use the Web site USDA.gov to research this act. What are the specific provisions of the act?
Which provisions might potentially cause a decrease in participation rates?
Which provisions might increase food costs? Which might lower food costs?
Since participation rate is a key performance indicator (KPI) for a school foodservice, what are some ways you could improve your district’s participation rate?
Looking at the definitions of participation rate and food cost, describe how they are related?
How might Lean Six Sigma help to control food costs?
Draw a cause-and-effect fish diagram with the head of the fish being “Healthy/Appetizing School Lunch.”
What baseline data should you collect as you implement the act?
How might the TQM tool, benchmarking, be used in this situation?
If the upper quartile of schools in your district reports participation rates of 73 percent to over 85 percent and the lowest quartile reports 54 percent down to 11 percent, outline a Six Sigma model
Why are issues such as performance improvement, productivity, and TQM so important in today’s work environment?
What are the goals of any performance improvement program?
How is performance improvement related to TQM?
Give some foodservice management examples of Quality Assurance measures, other than those given in the chapter.
What is one way of reducing variation in transformational activities within a foodservice operation that might result in performance improvement?
How does Six Sigma differ from the PDCA Cycle model of performance improvement?
What are primary goals of lean manufacturing?
Define productivity as it relates specifically to foodservice management.
Describe the quality of work life (QWL) concept. What are some key words that embody the QWL approach?
What are the overall objectives of work design?
List and briefly discuss some environmental factors that can minimize worker fatigue.
List and briefly explain the principles of motion economy.
What research could you do prior to spending money on a marketing program?
What are some other ways to market your foodservice, other than social media?
Think about your own campus foodservice operations. Do they do any marketing? And, if so, what are they using?
How effective is your campus marketing program? Evaluate what seems to have an impact on you personally.
What are the market segments for a college or university foodservice?
Is branding used in your university’s foodservice? If not, do you think it would be an effective way to increase revenue? If branding is used, do you think it is effective? Why or why not?
Suggest a marketing mix for the foodservice operation described in the case study.
Design a table tent that could be used to promote a special offering in this foodservice.
Suggest a way to evaluate the effectiveness of this table tent. Was it worth the cost incurred?
In what ways could your marketing program help to avoid the customer boredom that seems to occur in college or university foodservices?
What is marketing, and why is it referred to as a cyclical management function?
What is a target market? How can it be identified and segmented?
What are the elements of a marketing mix? What factors influence this mix in a given foodservice operation?
Differentiate between tangible and intangible components of a foodservice product.
What is a promotion, and how does it link to marketing?
Why is it important to establish clear goals and objectives for promotions?
What is the difference between a share-of-mind and a share-of-market promotion?
Define branding and the branded concept.
Why is branding so popular today, particularly in noncommercial foodservices?
Define and give examples of the major types of branding.
First consider menu changes: What would you recommend as additions to the menu?
What are the ramifications of adding items to the menu?
How would you handle the situation with employees who feel underpaid?
What are the ramifications of paying employees a living wage?
Can you make any suggestions for cost-cutting measures for this operation?
What further information do you need about this operation in order to make reasonable recommendations?
What research might you conduct before making any changes?
What lessons can you take from the Delmonico story that might help in this situation?
What suggestions do you have for increasing sales volume?
Would your answer to question 9 necessarily increase profit? Why or why not?
Based on what you have read in this chapter, why can it be said that all change is inevitable and cyclical?
Where did quantity foodservice get its start?
How have present-day lifestyles made an impact on commercial and on-site foodservices?
What unique concepts has the fast-food industry introduced to foodservice?
What major legislation established the National School Lunch program? How has the program changed over the years?
Where did foodservice cost accounting get its start?
What sciences led to the improvements in methods used in on-site foodservice, and what were these changes?
Taking a look at the Web sites of the restaurant chains that opened in the late 1990s, what do you see as a trend?
What is different about today’s fine-dining restaurants when compared to Delmonico’s?
What are the socioeconomic and political conditions and demographic changes that have influenced the foodservice industry in the past, and what is the impact they currently have today?
Name three or four major socioeconomic trends that are impacting the foodservice industry today.
Write a mission statement for a hypothetical foodservice operation.
What challenges face the foodservice industry today? How would you creatively overcome one of these challenges?
Compare and contrast commercial and on-site foodservice operations. Give examples of each.
Diagram the functional subsystems of a typical foodservice.
What is systems theory, and why is it an important concept for a foodservice manager to understand?
Compare and contrast the systems theory with the scientific management theory.
Diagram a foodservice organization as a system.
Compare and contrast the four major types of foodservice systems described.
Which foodservice system(s) should be considered in each of the following situations?a. High labor cost in the areab. Very low equipment budgetc. Close quality control desiredd. High food cost in the
Should all peanuts and peanut products be banned?
Should there be a peanut-free zone? Should this include the entire school? Or just the cafeteria? What about the playgrounds?
Should there be an area designated for peanut consumption?
Should peanut butter be the only peanut product allowed at the school?
Should children be allowed to bring peanuts/peanut butter in their own lunches? If not, how will this be enforced and by whom?
PB&J is often the default lunch for children whose accounts are running a negative balance. What should the default lunch be if peanut butter is banned?
Should foodservice workers be allowed to administer EpiPens?
How should field trips be handled? What about special occasions (Halloween for example)?
What are the legal implications of all of this?
Using your answers to the questions above, write a policy that you plan to forward to legal services and the school board.
How would you go about implementing this policy in order to obtain “buy in” from all interested parties?
What is the definition of a foodborne illness?
Identify the federal agencies that oversee food safety in the United States.
What is the role of the food manager in food safety?
Identify the three “at-risk” populations as defined by the CDC.
Describe how knowledge of food microbiology can and should be applied to food safety programming.
Describe what is meant by a prerequisite program and how HACCP plans are integrated with prerequisite programs.

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