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business
production and operations management
Production And Operations Management 1st Edition McGraw-Hill Education India - Solutions
7. Why is it important for the purchasing agent to not maintain too large of an inventory?
8. How is a par value set?
9. As a purchasing agent, what are you looking for in your suppliers?
10. Which federal agencies are involved in making sure that foods are safe to eat and labeled accurately?
11. How do inspection and grading differ?
12. Distinguish between standards of identity, standards of fill, and standards of quality.
13. Compare and contrast informal and formal purchasing, including their advantages and disadvantages.
14. Explain how group purchasing and also prime vendor contracts work. What are their advantages and disadvantages?
15. What’s the difference between line-item purchasing and bottomline purchasing?
16. What events in the environment—such as anything related to the economy or climate—could have an effect on prices?
1. Describe three tools a receiving clerk uses frequently.
2. Outline the basic steps a receiving clerk goes through when a delivery is made.
3. Name three rules for putting received foods into storage areas.
4. What is a direct issue?
5. How does a receiving clerk know if the foods stored at ambient temperature or in the refrigerator or freezer are being stored correctly and safely?
6. Distinguish between physical and perpetual inventory. What are their advantages and disadvantages?
7. As a foodservice manager, how do you decrease inventory waste and theft as well as make sure you have the items when you need them while keeping a lean inventory?
8. Explain the ABC inventory method. What foods would be in the A category?
9. How do you calculate cost of goods sold?
10. How do you calculate average inventory?
11. What are the advantages and disadvantages of issuing foods?
12. What is an ingredient room? In which type of foodservice would it work best and why?
13. What knowledge, skills, and abilities would you want in a receiving clerk?
14. How does a well-planned and well-executed receiving and storage program contribute to a foodservice operation?
1. How would a chef describe mise en place and batch cooking, and why would they use these techniques?
2. Give an example of a cooking method that uses conduction, convection, or radiation.
3. List dry-heat and moist-heat cooking methods. Give an example of a food cooked using each method.
4. What is the difference between baking and roasting, broiling and grilling, sautéing and pan-frying, poaching and simmering, and browning and braising?
5. Describe three preparation techniques used to develop flavor.
6. For forecasting, what is the difference between using a simple average, moving average, or percentage method?
7. What does a production schedule communicate and why is it important?
8. Name one food that is best served with a scoop, a spoodle, a ladle, or a serving spoon.
9. What is portion control and why is it important?
10. Quality standards for served food include what aspects of menu items? How does a manager ensure that the food being served meets those standards?
11. To reduce wasted food, briefly describe how a foodservice manager can use each level of the food recovery hierarchy.
12. What does it mean when a piece of equipment is ENERGY STARcertified?
13. Describe four ways that a manager can be a good role model in terms of saving energy and water.
10.1 Compare and contrast different service styles.
10.2 Manage meal assembly, distribution, and service in healthcare.
1. How is table service different from counter or cafeteria service?Think in terms of how the order is given and how the food is served.
2. What is a ghost kitchen and why would a foodservice owner want to start one?
3. What are the pros and cons of a restaurant chain having its own delivery service or using a company such as Door Dash? As a consumer, which do you prefer and why?
4. Give three examples of settings where self-service is used and why self-service is appropriate.
5. What are the advantages and disadvantages of having a micromarket in a building that has business space for several large businesses?
6. Discuss considerations for serving quality meals to patients on five different floors in a hospital.
7. How is food kept hot once it leaves a hospital kitchen?
8. What are the advantages and disadvantages of a centralized and decentralized meal assembly? Can a healthcare facility use both?
9. How does a room service program work in a healthcare facility?What are its advantages and disadvantages compared with a traditional trayline with a cycle menu?
10. What is a pod and why would a foodservice manager choose to use pods instead of a trayline?
11. Why is the spoken menu system popular? How does it affect staffing?
12. Describe the variety of ways in which meals are served in skilled nursing facilities.
13. What does it mean to have a more person-directed culture in healthcare facilities and why it is important?
11.1 Describe management skills, functions, and roles.
11.2 Compare and contrast major approaches to management theory.
11.4 Discuss how to motivate employees.
11.5 Identify effective decision-making techniques.
1. How are managers different from hourly employees? Why are they important to hire?
2. Compare an effective manager with an efficient manager. What are a manager’s resources?
3. Describe the three categories of management skills and give an example from each category.
4. Give an example of how a manager plans, organizes, controls, and leads.
5. What are the three levels of management? How many levels of management would you find in a typical one-unit, small to medium restaurant? What would be the titles of managers at each level?
6. Why is it important to study management history?
7. What is a bureaucracy? Do they exist today?
8. How does the behavioral approach differ from the scientific management approach?
9. What has the quantitative approach contributed to management practices?
10. Have the two contemporary approaches, systems theory and the contingency approach, made managers better at what they do?Explain your answer.
11. List the four channels of communication and give an example of when each channel is used most effectively.
12. Contrast formal and informal communication.
13. What is the grapevine and how should managers deal with it?
14. What are some steps you can take to become a better listener and overall better communicator?
15. What is motivation? How is it different from job satisfaction?
16. How do you motivate an employee using goal-setting, expectancy, equity, and reinforcement theory?
17. Which types of decisions can be made using maximizing? Using satisficing?
18. Describe the steps in decision making.
19. When is a decision tree useful and how is it helpful?
20. Why do good managers sometimes make poor decisions? How can a manager improve their decision-making skills?
In cell manufacturing Is the symbol of _______(a) U-Cell (c) Sign cell (b) Corner cell (d) A-Cell
1. What might the designers of the control panel at Three Mile Island have done differently to improve feedback to the operators?America's worst nuclear power plant disaster occurred in the mid-1970s in TMI, when operators misread computer control panels. Prior to the mishap, Lockheed Space and
2. How was the responsibility for the control panel design at Three Mile Island be executed and how could it have been improved?America's worst nuclear power plant disaster occurred in the mid-1970s in TMI, when operators misread computer control panels. Prior to the mishap, Lockheed Space and
1. Time study, a well-known principle of work measurement, is also called: (a) Motion study (c) Stop watch study (b) Wrist watch study (d) Fatigue study
2. Which of the following is an objective of time study? (a) Design a job (c) Establish work standards (b) Enlarge a job (d) Punish employees
3. Which of the following are the benefits of setting work standards? (i) It acts as basis to evaluate worker's performance. (ii) It helps in planning and scheduling tasks. (iii) It helps a manager assign equal amount of work to all the employees. (a) (i) & (ii) (b) (i) & (iii) (c) (ii) & (iii) (d)
4. Which of the following work measurement methods does not use historical or stored data? (a) Standard data (b) Predetermined motion time study (c) Work sampling (d) Historical analysis
5. Which of the following is not included in the principles of motion economy? (a) Use of human body (c) Arrangement of the work place (b) Plant location and layout (d) Design of tolls and equipment
6. Which is not the technique used for work measurement? (a) Analytical estimating (c) Process-chart-combined analysis (b) Activity sampling (d) PMTS
7. Work sampling is also known as: (a) Ratio delay (c) Activity sampling (b) Observation ratios (d) All of the above
8. Work study is used for: (a) Work evaluation (b) Motion analysis (c) Movement analysis (d) All of the above
9. Finding the most economical way of doing the work is the part of: (a) Method study (c) Fatigue study (b) Time study (d) Training
10. A chart in which only two symbols, viz. operation and inspection are used is called: (a) Activity (c) Flow process chart (b) Operation process chart (d) Travel chart
11. The technique for the analysis of man-work method by using a motion picture camera with a timing device in the field of view is: (a) Time study (c) Motion study (b) Micro motion study (d) None of the above
12. An allowance which is provided when the worker is working on several machines is called: (a) Machine allowance (c) Setup allowance (b) Interference allowance (d) Fatigue allowance
13. Select True or False: (a) The 1st step in work sampling is to decide what activities are defined as "working". (b) Work measurements are expressed in terms of "volume of work done".(c) Basic time is also called normal time. (d) Normal time is equal to standard time x rating factor. (e) The
1. What role can work study play in efficient operations of an enterprise?
2. Discuss critical examination procedure with special reference to the role of creative thinking and brain- storming.
3. Explain the need and rationale for study of work. What is the scope of work study?
4. What is work sampling? Of what value is it to the management?
5. Define work measurement. What are its uses?
6. Mention briefly various steps in making a time study.
7. Define industrial engineering and discuss its objectives.
8. What are the different benefits of industrial engineering?
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