A
Number of employees that can be effectively supervised by one manager.
Span of management
Brining together managers from different operations for joint purchasing.
Group purchasing
Number of total hours worked in a week divided by 40 (the number of hours worked by one full-time employee) to determine the number of ____ employees.
Full-time Equivalent (FTE)
Financial report that presents the net income or profit of an organization for the accounting period.
Income statement
Statement of assets, liabilities, or debts, and capital or owner's equity at a given time or at the end of the accounting period.
Balance sheet
Designing and layout a menu in such a way as to influence the sale of foods served on that menu.
Menu psychology
Inaccurate or misleading information distributed by an organization so as to present an environmentally responsible public image.
Greenwash
A number of changes take place in the personality of individuals as they develop over the years into mature adults.
Argyris' maturity theory
Time series model that uses a repetitive process for developing a trend line by averaging the number of serving for a specified number of times for the first point on the line and then dropping the oldest and adding the newest number of servings for subsequent points.
Moving average forecasting model
Casual models that are based on the assumption that the linear relationship between variables will continue for a reasonable time in the future.
Regression analysis forecasting models
Management information tool that focuses on comparing the popularity of the menu item with its profit.
Menu engineering
Food are purchased in various stages of preparation for an individual operation, and production, distribution, and service are completed on the same premises.
Conventional foodservice
Increase in opportunities for responsibilities, achievement, growth, and recognition in a job.
Job enrichment
Combination of product, price, place, and promotion to satisfy target market.
Marketing mix
Technique for assessing financial data to determine the point at which profit is not being made and losses are not being incurred.
Break-even analysis
Satellite service centers, producing large quantities, and use of automated equipment are all characteristics of what type of foodservice system?
Commissary
Using less human effort, less space, less capital, and less time to make products exactly as the customer wants with fewer defects than occur in mass production.
Lean
Quality of attribute projected under discrimination laws which employer may specify as a job qualification.
Bona Fide Occupational Qualification
Process of dividing a total market into groups of customers who have similar needs, wants, values, and buying behaviors.
Market segmentation
Procedure that defines and ensures maintenance of standards within prescribed tolerances for a product or service.
Quality assurance
Union: Hearing to dissolve a dispute during an impasse; decision is usually binding. FINAL step in bargaining.
Arbitration
An employee who represents fellow employees as the union representative
shop steward (union steward)
Employment law: Guaranteed right to organize and join labor unions
National Labor Relations Act (1935) or Wagner Act
Herzberg's theory of work motivation focusing on outcomes of performance that satisfy needs.
Two-factor theory
A disciplined, data-driven approach for improving quality by removing defects and their causes.
Six Sigma