Questions and Answers of Range Management Principles

Describe what HACCP is and its unique contribution to an integrated food safety program.
Explain why control of allergens is becoming more challenging for on-site foodservice operations.
What is an Allergen Risk Reduction Program? How can it be a distinct, yet important, component of an integrated food safety program?
How can disaster planning be integrated into food safety programming?
In your role as purchasing administrator, you are responsible for overseeing the competitive bid processes for food, beverages, supplies, and equipment. The Pepsi distributor owns a box in the
The receiving coordinator at the commissary checks in beverage orders every week.On one occasion, the Coke delivery included two cases of a new product, little Coke chugs, for which there was no
During the holiday season, many vendors bring calendars advertising their products and displaying their company name. Can you accept these? Why or why not?
You are at a FNCE conference. Ross Labs provides free tickets to a concert held annually at FNCE and sponsored by Ross. Do you go? Why or why not?
You are at a food show, and it is the last afternoon of the last day of the show. One of the coffee company reps offers you several cases of coffee left over from the show. Do you accept it? Why or
At the holiday season, vendors shower you with gifts. These include cases of wine, boxes of steaks, small appliances, etc. Do you accept them? Why or why not?
Raffle tickets are given to each attendee at a food show. If you win the drawing, should you accept the prize? Why or why not?
Food show vendors often have samples of products for you to take home. Is it OK to take these? Why or why not?
Your prime vendor invites you to a “Customer Appreciation” party at a restaurant after a food show. Do you go? Why or why not?
A salesperson asks you to provide him with price quotes you have received from your other vendors. Do you give them to him? Why or why not?
What are the most recent trends and changes in the food market? How have these changes influenced the purchasing function of the foodservice organization?
Follow the local and national news for several consecutive days. What events (economic, political, environmental, social) might have an impact on purchasing decisions made in a foodservice
How does the marketing channel have an impact on the price paid for a food product by the consumer?
Identify the major federal agencies that oversee the food supply.
What are the advantages and disadvantages of department, group, and centralized purchasing?
What are the advantages and disadvantages of the two principal methods of buying?What are some alternative methods of purchasing?
Explain the following recommendation: “Level of quality purchased should match intended use.”
Ethical behavior is important in any professional position. What is unique about the application of ethics to purchasing and the buyer?
What should a buyer look for when selecting a full-line vendor?
Why is it important to write clear specifications when entering into a competitive bid process?
Why would forecasting in this case be such a challenge?
Since food is only cooked when ordered, why would forecasting be necessary?
What aspects of historical data could be used to do the initial forecasting?
Which forecasting model would you choose to use in this case? Why?
The POS cash registers provide information on the number of each item sold. What other information would be useful to track from the register printouts?
If each station has a cycle menu, how might the choices on any given day impact the forecasting data?
Explain how par levels might be used effectively in each station.
How might the weather have an impact on the number of a particular food option ordered?
What are the advantages and disadvantages of MTO food production?
Could centralized ingredient assembly be effectively used by any of the stations listed?If so, which stations and what items could be preweighed and portioned?
List the objectives of cooking. How might these be prioritized in a school? Patient dining unit? For-profit cafeteria?
What is the value of a standardized recipe? What are its limitations?
Why is it important to define recipe yield in total volume as well as expected portions?
What quality standards would you establish for muffins? How would you instruct the production staff to use quality standards in recipe testing?
What data would you collect for predicting production demand for an à la carte program in a high school? How would you collect the data?
What is the purpose and value of production scheduling?
What are the advantages and disadvantages of centralized ingredient assembly?
Describe how portion control can contribute to cost containment.
Why is portion control particularly important in health care settings?
How is technology changing the function of production in high-volume foodservice?
From a speed of service perspective, what food items, other than chicken nuggets, would take too long to serve?
Other than “blind serving,” what else can you suggest to ensure that fair and even portions are served?
What are the negative ramifications of “blind serving?”
Given that only sporks are allowed for maximum security inmates, what menu items should be avoided?
What restrictions do you have when writing the menu for all levels of security given the use of only plasticware?
Centralized production and decentralized service offer some challenges to the foodservice.What are these challenges and how are they best addressed?
Suggest ways that you could handle serving the special diets, including those required by the increasing numbers of older inmates and those who are obese.
Fast service on the cafeteria line is essential, given the 20 minute time allowance. What are some ways that cafeteria line service could be expedited to allow inmates more time to eat?
How might bag lunches be incorporated into the service mix for your facility?
Suggest some creative ways that food service might be conducted in a corrections facility.
Define the terms delivery and service as they relate to foodservice in institutions.
Discuss the advantages and disadvantages of centralized and decentralized delivery-service systems.
Describe the impact of the skill level of available personnel on the choice of delivery-service systems.
What is the difference between energy usage of “passive” and “active” temperature retention equipment?
Describe the various equipment options that can be employed for heat retention in a centralized hospital delivery system.
How does the design of a foodservice influence the choice of trayline configuration?
What factors would need to be taken into consideration when purchasing tray delivery carts for a hospital?
Why is it important to know the maximum temperature holding capacity of delivery systems when selecting them for a specific foodservice?
Why is the establishment of a guest relations program important?
How would you determine what your guests value when it comes to service?
At Best Buy, communication with stakeholders is a pivotal element in the firm's success. Best Buy ranks number 72 on the Fortune 500 and is the largest consumer electronics retailer in the world.
Why is control important? What do you think would happen without it?
Why must control be closely integrated with organizational planning?
List and define the four types of control. How do organizational, operations, and strategic types of control differ from one another? How do they relate?
Differentiate between bureaucratic and clan organizational control. Which is the better form of control?
How does operating budgeting differ from capital budgeting?
How is a financial audit used for purposes of control?
What are some common reasons for resistance to control?
How can managers combat resistance to control? What is the most important factor in this process?
How can managers recognize inadequate control systems?
When Bernie Marcus and Arthur Blank opened the first Home Depot store in Atlanta in 1979, they forever changed the hardware and home-improvement retailing industry. Marcus and Blank envisioned huge
What is the purpose of operations management?
Distinguish between the terms operations, production, and manufacturing.
Explain why organizations using the just-in-time inventory concept must have zero defects in their inventory.
Explain why productivity is important to the organization or a nation. Include some steps that can be taken to improve productivity.
Henry Ford established Ford Motor Company in 1903 in Dearborn, Michigan. At this time, only the rich could afford to purchase vehicles, and Ford wanted to make a vehicle that the common person could
Explain Maslow's hierarchy of needs. Why is it important?
Differentiate between the content and process theories of motivation. Which do you think are most useful to managers looking for ways to motivate their employees?
Compare and contrast equity theory and expectancy theory. How can managers apply these theories to pro- mote higher levels of motivation?
Explain the significance of behavior modification in motivating employees.
Describe the four types of reinforcement. Which of the four schedules of reinforcement do you think would be most effective at motivating employees to work harder?
Discuss some of the job-design strategies mentioned in the chapter. How can managers use these to in- crease the motivation of shop-floor employees?
Name and describe some flexible-scheduling strate- gies. Why would a business use a flexible-scheduling strategy?
Wyndham Worldwide is a leading global provider of travel- related services, including lodging, timeshare exchange, and rentals. The company consists of more than 8,100 franchised hotels that include
What are some of the assets of teams?
What are the two outcomes in the group effectiveness model? What factors affect these outcomes?
How are norms formed and taught or altered in an organization or group?
How are team cohesiveness, norms, and performance related?
What major roles do group members perform?
Discuss the way teams develop over time.
What are some problems that may crop up in groups and teams?
What are the symptoms of groupthink and how can team leaders prevent it from happening?
Define communications and explain its importance to management.
Give examples of how perceptions might influence the communication process.
How do groups/teams communicate differently than individuals?
Discuss the characteristics of effective feedback.

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