Course: FNES 275

Fall 2017

Due Date: 10/26/17

Management Theories

1. In preparing the organizational design plan, list 10 concepts from Classic, Human
Relations and Modern Management theories (at least 3 from each), which will guide you in
the restructuring of the food service operation? (10)
Classical Theory:
1) Having the initiative to encourage workers and making sure they agree on ways to
improve the organization.
2) Unity of direction is important to make sure everybody in the organization has the same
goal in mind.
3) Division of work to ensure efficiency.
4) Esprit de corps to ensure employees are capable to work together.

Human Relations Theory:

5) Including staff in decision making and encourage open communication.
6) Recognize the workers potential.
7) Allow growth and development for employees throughout the organization.

Modern Management Theory:

8) Interdependency or how different parts of the system interact with each other is
important especially when restructuring an organization because changing one part will affect
another part of the system.
9) Contingency Approach is when organization must be designed in order to adjust to the
environment and technology available.
10) Wholism, the final product is greater than the sum of the members of an organization
that are working together to create the total product.

2. Write the following for your Food Service Department: (10)

Vision statement: Providing each individual with long lasting nutritional education through
guidance to which they can pass on to future generations.
Mission statement: Our hospital food service team is committed to providing each individual
who stays at our facility with a long lasting nutritional education. We make it a habit to listen
a lot more than we teach in order to ensure each meal plan, food choice, and nutritional
advisement is personalized to each patient. At our facility, we guarantee that all patients,
employees, and visitors receive the proper guidance in pursuing all their dietary needs and
restrictions.

3. Explain the following Management Documents and their functions in ensuring

consistency with the organization's strategy and goals.
(a) Policies. (5)
(b) Procedures (5).

a. Policies are guides for making decisions, usually in documentation form. Within the
policy are actions that organizational members must take in order to maintain consistency
with the organizations strategy and objectives. Once the actions are followed, plans may be
implemented such as corresponding operating plans and budgets.
b. Procedures are detailed guidelines for planned activities that should occur regularly in
the establishment. The procedures correspond with policies since policies contain procedures
to be followed. Organizations have manuals that contains the policies and procedures. This
ensures that managers and new employees have a guide to uphold to.
4. What is a system? (1) Explain how the Food Service Operation functions as a system. (5)
Explain the interdependency between the food service department and other
departments in the hospital? (5)
A system is a set of organized and interdependent elements that perform a task together to
cooperate for a common purpose. The elements of a system regularly interact with each
other making a unified whole that is in equilibrium to achieve success.

The Food Service Operation function as a system when all the smaller and interdependent
parts that make this department work together to achieve a common goal. These parts are
known as subsystems. The Food Service Operation interacts constantly with the external
forces of the surrounding environment. Those forces can be represented as: food suppliers,
regulatory agencies, trends in food service and economy. The Food Service Operation
produces outputs to collaborate with the common goals of a system; examples are:
preparation and distribution of food, personnel and patient satisfaction, and financial
accountability. Also, the Food Service Operation works as a system when the subsystems helps
to maintain the equilibrium known as homeostasis of the system in response to internal and
external changes, which cause disorder in the department. For example, the inventory and
purchase of food and all the necessary items, helps to maintain the operations flowing in
order and equilibrium.

The Food Service Department maintains interdependency with other departments in a

hospital, which is a key part in a system to reach common goals. As mentioned before a
system has different interacting subsystems. Therefore, in a hospital the Food Service
Department is one of those subsystems, this department keeps interaction with patients,
medical and administrative staff, and the other departments. A change in this department
will affect the other elements (departments) in the hospital because they are dependent of
each other. In fact, when the interdependency between departments is ignored, unexpected
situations may occur. The interdependency and synergy between different departments in a
hospital makes a product that achieve the common goal of the hospital.

5. List 5 operational areas within your Food Service Department, which should be
assessed for upgrade in order to bring the Food Service Department in line with the
hospital's overall improvement (5). Explain why each of these 5 operational areas will
have an impact on the overall vision of the hospital. (5)

Receiving is where the food service begins. The food must be inspected and accounted for
quality. The receiving area includes a loading dock, ramp, or an access friendly doorway.
Also, there should be space for a hand truck or loading cart to navigate. The receiving area
should lastly have space for the freight to get counted, and inspected.
-The hospital's vision of nutritional education starts the improvements in the receiving area.
The staff must know how to inspect the quality of the shipments. The better the quality of
the inventory, the better the quality the food service can provide. The staff must be
knowledgeable in the products and must know when to reject the product, and what to do
with recalls.
 Storage should be assessed for improvements for the hospitals vision. Storage of canned
foods, dry staples, and spices need to be stored in a dry area. Freezers and refrigerators are
needed to store all fresh meat and produce. Items stored in refrigerators should be stored
from the lowest high cook temperatures to highest. This method ensures less of a risk of cross
contaminations. As the hospital increases in size and volume, a walk freezer becomes a great
upgrade. Cleaning supplies must also be stored away from any preparation areas. The more
frequent the shipment, the more storage space needed to accommodate. Storage also
includes locker space for employees and even janitorial closets.
-Educating the staff on proper storage techniques helps fulfill the vision of the hospital. The
part of nutrition education is storage of fresh and frozen fruits and vegetables. Proper storage
techniques ensures enough inventory is always available. Also, proper storage of inventory
ensures that products dont promote the growth of pathogens and cross contamination.
Preparation areas are very important in a food service. Vegetables must be prepared with a
separate time from meats. Vegetables should be prepped near the refrigerators. Meats should
be prepared at a different time to prevent cross contaminations. Preparation areas should be
assessed for efficiency to allow for better practices. Larger facilities can prepare both meats
and non-meats at the same time; meats should be prepared on a different counter.
-Preparation areas should be assessed for upgrades to lower the risk of cross contamination.
Also, more preparations increase the efficiency of the food service department. This is one of
the most important areas of food service. Also, understanding how long food can be prepared
without refrigeration is a major aspect of the hospital's vision. In nutrition education, food
preparations and food safety is very important.
Ware washing is another major element in the food service area. Warewashing includes
dishes, silverware, glassware, trays, pots, and pans. Sanitizing sinks and dishwashers increase
the efficacy of the hospital. Larger and faster cleaning equipment allows for the dishes wash
cycle to complete in less time.
-Ware washing is important in sanitizing dishes after food service. Clean and sanitize dish
ware allows for a better experience for the patients and staff. Also, proper sanitation of
dishes and silverware ensures that all bacteria and pathogens are properly killed. Ware
washing is usually the last step in the hospitals vision.
Lastly, supporting service should be assessed in order to be upgraded very often. This
includes break rooms, lockers, showers, office space, and other staff related areas.
-Taking care of the staff is one way to ensure the staff is happy. This reduces the staff
turnover, which allows for a more experienced and efficient work environment. The hospital's
vision is to provide staff and patients with a long term nutritional education. Providing the
staff and patients with support creates a relationship where all members are willing to put
the vision and mission of the hospital first.

6. Prepare an Organizational Chart for your Foodservice Operation. Identify 5 major Food
service job titles and show the reporting structure. (10)
7. Write a complete Job Description for the Registered Dietitian. (10)
JOB SUMMARY
To obtain vital nutritional, socioeconomic and health information for the purpose of
determining the nutritional status of the dialysis patient.
RESPONSIBILITIES
Accountable for the overall nutritional health and well-being of patients receiving
maintenance dialysis treatment at the Dialysis Center.
Monitors patients progress to determine dietary compliance through review of lab
data, chart notes, and oral and written communication with the attending physicians.
Instructing patients and families on prescribed renal diet and makes alterations in
dietary patterns according to the changes in patients condition.
Participates in multidisciplinary healthcare conferences in which the total health care
of the patient is discussed.
Acts as the nutritional resource person for the Dialysis Center health care team.
Conducts in-service classes with the Dialysis Center staff and attends regional and
national conferences pertaining to the nutritional care of renal patients.
Documents patient's nutritional status on progress notes, long and short-term care
plans.
QUALIFICATIONS
Possession of a B.S. Degree in Foods and Nutrition from an accredited college or
university and meets the eligibility requirements for membership in the American
Dietetic Association.
 Passage of registration exams given by the Commission on Dietetic Registration
resulting in the attainment of Registered Dietitian (R.D.) status.
One-year experience in clinical nutrition after registration as a dietitian.
Must be familiar with the Renal Population
Skills: Good organizational and interpersonal skills. Basic computer skills.
Job Type: Full-time
Required education:Bachelor's
Registered Dietitian: 1 year

8. Explain why it is important for a manager to have the following leadership skills: (a)
Technical (3) (b) human (3) (c) conceptual (3).
a) It is important for a manager to have technical skills, especially for lower level managers
because they should know the jobs and skills required to perform each job.
b) Human skills are more important for managers at a lower level than a top level because
they need to be able to motivate and understand the employees.
c) Conceptual skills are more important for higher levels of management in order to
understand how the organization functions and to create an organization that works towards a
common goal. These skills are also important when dealing with policy decisions.

9. How would you use Strategic Management concept in crafting the Food service plan?
(10)
To use the strategic management concept in order to craft the Food service plan would mean
firstly, to have a well thought out, organized, and strategic plan. Secondly, to have strategic
formulation and thinking. Thirdly, to evaluate and discuss the total value. Lastly, to estimate
or determine the strategic success. In crafting the food service plan, it is important for the
management to have policies, procedures, standing plans, single use plans, and rules to
properly meet the needs of the organization.
10. Many Human Relation Theorists hold that employee participation in management
planning and decision-making improves productivity and morale. How do you think this
theory contribute to staff morale and productivity? List 5 points. (10)

-Employees would have the realization that they are important to the business they work for.
Having this sense of importance, the employees would feel that their efforts are useful in
order to maintain good and steady productivity for the business. It also gives them a sense of
responsibility, pride, and ownership for the establishment they work for.
-Employees and those of higher authority must be able to understand. This leads to better
communication in the establishment as well as a better understanding of the goals. The work
relationship between them both and their relationship with each other will improve as a
result.
-Employees should be heard if one has an idea that would help benefit the business. It gives
the employees an incentive to pitch more ideas in order to make the business more
successful. It shows that the business is willing to listen and need the assistance of the
employees.
-Employees should be rewarded for their efforts in the business in some sort of way. For
example, either a pay raise, promotion, or any other condition. This leads to the other
employees striving to be more productive so that they may be able to obtain a reward as
well.
-Employees and the managers must have a set of standards when working. The set of
standards are used as a baseline. They will hard to not go below the standards that are set
since it would be below their potential. It would make the managers and employees recognize
their potential and should be more efficient for the functioning of the business.

Even though there were group members busy with tests, projects, or any other assignments
they had, they still made time to work on the project. The level of communication with each
other this time around has improved. -Stephen Cumberbatch

What this group has accomplished in the past two weeks is amazing. I don't think there's any
other group better.-Joel Jean

Teamwork was paramount for our group during this project. Despite a hectic schedule our
group worked on this project immediately after being assigned task. All deadlines were
completed way in advance. (Althea Burke)

The team has become a well organized system. Every member brings to the table different
skills, which is a key ingredient to reach our common goal as a group. This project has helped
us to improve our interpersonal communication skill. - Luis R. Montoya

This team is organized and efficient despite all of our busy schedules and exams. I think what
weve achieved as a group is excellent, and will continue to do so.-Adeeba Peerzade

I really enjoyed working on this project with our group we work exceptionally well together
and this project was a lot more interesting subject wise then the first one. -Daijah Lyons

Everyone did a great job. The timekeepers did an excellent job of keeping everybody on track
during a crazy time for all the group members. Everyone had their parts completed by the
deadlines and all questions were answered thoroughly. -Maria Rengifo