Foodservice Management Principles And Practices 13th Edition June Payne Palacio, Monica Theis - Solutions

Discover the ultimate resource for mastering "Foodservice Management Principles and Practices 13th Edition" by June Payne Palacio and Monica Theis. Access our comprehensive online answers key and solutions manual, featuring solved problems and detailed questions and answers. Whether you're looking for a solutions PDF or step-by-step answers, we have you covered. Explore our extensive test bank and chapter solutions, perfect for students and instructors alike. Enhance your learning with our instructor manual and textbook resources. Enjoy the convenience of a free download today and excel in your foodservice management studies!

What roles did different members of the team play? Who was most helpful? Who was least helpful?
How could your team discussion have been improved?
How many individuals did better than the team as a whole? Why?
If you were an outside consultant attending the meeting, what advice would you give Ken? What advice would you give Ruth?
What are the questions that Ruth should ask Ken to help her acquire the necessary elements of empowerment? What questions should Ken ask Ruth to be better able to ensure her success?
What should Ruth Cummings and Ken Hoffman discuss in their meeting? Identify specific agenda items that should be raised.
What rules of thumb related to delegation were violated by Ken Hoffman? By Ruth Cummings?
What rules of thumb related to empowerment were violated by Ken Hoffman? By Ruth Cummings?
If others are to become involved, how much empowerment should they have? What would you do specifically to achieve the appropriate level of empowerment?
What are the most important considerations in deciding who should be involved in this task?
If you answer the question ‘Should I involve others?’ affirmatively, which alternative in Figure 8.2 should be used in making a decision? Justify your choice.
Should this decision be made by you alone? Why or why not?
Based on the behavioural guidelines for the collaborative approach, how could Dan have managed this conflict more effectively?
What approaches to conflict management are used by the actors in this situation? How effective was each?
What are the sources of conflict in this case?
What are the high-priority action items you would include in a consulting report to Steve Morgan, CEO of HKA? Focus on specific actions that he could initiate that would use the abilities of the staff more effectively and foster a more motivating work environment.
Using the behavioural guidelines, the recognition grid and Figure 6.7 as aids, what are the strengths and weaknesses of HKA from a motivational perspective?
What are the potential disadvantages of giving outright advice for solving Tony’s problem? Why doesn’t Athena just tell Tony what he ought to do? Is it incongruent to ask Tony what he thinks is the best solution?
Which statements in the conversation were most helpful? Which do you think would produce defensiveness or close off the conversation?
Categorise each statement in the case according to the supportive communication characteristic or type of response it represents. For example, the first statement by Tony is obviously not very congruent, but the second one is much more so.
What should Rita do in her follow-up meeting with Mike?
Categorise each of the statements by naming the rule of supportive communication that is either illustrated or violated.
How could the interaction have been changed to produce a better outcome?
What principles of supportive communication and supportive listening are violated in this case?
What tools for fostering creative problem solving are applicable to Apple, and which would not be workable? Which ones do you think the company uses the most?
What are the main obstacles and conceptual blocks that Apple has faced in the past and faces right now?What do employees need to watch out for?
Assume you are a consultant to the CEO at Apple. What advice would you give on how Apple could continue to capitalise on its creativity? What would you say? How can Apple make money based on its own inclination to pursue creativity in certain ways?
Consider the four approaches to creativity. What approach(es) has Apple relied upon? What alternatives have other firms in the industry pursued? What other alternatives could Apple implement?
What other prescriptions could the author take besides the four mentioned here? Generate your own list based on your experience of stress.
Are these prescriptions effective coping strategies or merely escapes?
Which of these techniques can be used on a temporary basis without going to the beach?
What is effective about these strategies for coping with stress? Why did they work? On what principles are they based?
Assume that each of these individuals were members of your team. What would be the greatest strengths and weaknesses of your team? What kinds of attributes would you want to add to your team to ensure that it was optimally heterogeneous?
If you were assigned to hire a senior manager for your organisation and this was your candidate pool, what questions would you ask to identify the• cognitive styles• values orientations• orientation towards change• core self-evaluation of these individuals? Which one of these people would
What is your prediction about the dominant learning styles of each of these individuals? What data do you use as evidence?
Rank these individuals from highest to lowest in terms of• Emotional intelligence• Values maturity• Tolerance of ambiguity• Core self-evaluation Justify your evaluations in a discussion with your colleagues and compare your scores.
Identify some of Trompenaars and Hampden–Turner’s social dimensions that might fit each of these roles.
List some options for how these mismatches might be converted into more effective matching.
Identify and describe mismatching that occurred on ID dimensions during the role-play.
Describe two or three key matching elements for each person.
Identify the probable learning styles for each person.
Identify the probable LETS dimensions for each person.
What do your answers tell you about your own values, cognitive style, attitude towards change and interpersonal style?
What circumstances might arise to make you change your mind about your decision? Could there be a different answer to each case in a different circumstance?
What additional information would you need in order to be certain about your choices?
What principles or basic values for decision making did you use in each case?
Why did you make the choices you did in each case? Justify each answer.
What are your key recommendations?
Who should be involved in the selection process? Why?
What are the key capabilities required for such a position? Why?
What approaches would be best for this candidate selection?
How would you go about motivating and involving your team in this project?
How would you go about collecting information for writing your report?
What ethical considerations are involved in this decision?
What is the first decision you will need to make?
Write a menu for your new operation taking into account current and emerging food trends.
What current social, economic, or political forces entered into your decision making in questions 1 and 2?
Based on the menu you wrote, list the cooking equipment you will need to produce your menu.
Write a specification for one of these pieces of equipment.
How would you change the dining room?
List the power-operated, noncooking equipment that you would need in your new operation.
Suggest ways in which your existing Italian restaurant and the new operation might complement each other and work together.
If your initial budget is very limited, suggest some ways that you might reduce your initial expenditures until the restaurant begins to be profitable.
List the many factors that affect decisions regarding equipment selection.
If labor cost is high in a particular area, what type of equipment should be given strong consideration?
In an assembly/serve foodservice system, what pieces of equipment are most warranted?
Discuss the advantages of modular equipment.
Discuss the factors that determine the size and capacity of equipment chosen.
What are the most common materials used in the manufacture of foodservice equipment? For what are they usually used?
List and briefly explain the desired characteristics of a metal chosen for foodservice equipment.
Describe how the gauge of metals is determined in the United States.
Identify what should be included in a specification for a piece of foodservice equipment.
What is the role of NSF International regarding foodservice equipment and furnishings?
List and briefly explain the various types of ovens now in use in foodservice operations.
From the minimal amount of information provided above, what do you see as your biggest challenges in writing the menu?
What other factors do you need to know in order to write an acceptable menu? What questions will you ask to determine these factors? Write theoretical answers to your questions.
How might you go about determining resident preferences? List some theoretical answers to your survey of resident preferences.
What challenges do you face given the wide disparity in age of the residents?
How might you address these challenges?
Who should review the menu prior to its implementation? What specifically should each person named be looking for?
Once the menu is written and implemented, how will you evaluate its effectiveness?
How often will you adjust/change the menu?
How will you balance residents’ preferences and nutritional balance? For instance, if a resident wants eggs every morning and facility starts giving him or her more variety for nutritional balance, then the resident may not eat much at breakfast, which negatively affects his or her health more
Write a menu covering two days including three meals and a bedtime snack each day using the information given and your theoretical answers from above.
Compare and contrast what the term menu means in the front versus the back of the house.
Refer to the examples of Scope of Services presented in Chapter
What would be the most appropriate type of menu for each business unit in each of these examples?
What is the difference between a menu plan and a meal pattern? In what contexts are these concepts used?
Describe some strategies by which a director of for school nutrition could keep her fingers on the pulse of food trends and school children.
Why is it important to define a clear objective for any menu planning or revision process?
What strategies do you think menu planners for colleges and universities should use to generate inspiration for menu planning?
Should front-of-the-house staff be involved with menu planning? Why or why not?
It is said on occasion that food safety begins at menu planning. Explain and give an example.
Plan a one-week, limited, select menu for a psychiatric facility; age range is 18 to 85 years. What factors did you consider in planning this menu?
Obtain a menu from a local organization (i.e., hospital, restaurant, school, or nursing home). Evaluate the menu on food characteristics and combinations. What changes would you recommend?
A 50-pound bag of granulated sugar is delivered by a vendor. While the vendor’s delivery man was placing it on a dolly, the bag split open. Should this sugar be accepted or rejected? Why or why not?
Ten cases of iceberg lettuce are delivered. One of the receiving clerks spot checks the top cases to make sure that they are of the desired quality and accepts the delivery. Later on when the pantry workers are emptying the cases to wash the lettuce, they find that many of the heads of lettuce on
As the Inventory Manager, you have chosen to use invoice receiving. What are the advantages and disadvantage of this method over blind receiving?
In the case above, it appears that the invoice is only used in the event of a problem.What are the pitfalls of this method?
As the manager, should you require that your receiving clerks check the delivery trucks? And, what should they be looking for?

Showing 1 - 100 of 754

Foodservice Management Principles And Practices 13th Edition June Payne Palacio, Monica Theis - Solutions

Step by Step Answers