Food Systems Management
Food Systems Management FCS 387
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This 5 page Class Notes was uploaded by Delores Kessler on Friday October 23, 2015. The Class Notes belongs to FCS 387 at University of Idaho taught by Staff in Fall. Since its upload, it has received 36 views. For similar materials see /class/227859/fcs-387-university-of-idaho in Family and Consumer Sciences at University of Idaho.
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Date Created: 10/23/15
A InServi For39 Your Employees 3 Components of an InserVice Introduction 0 Grab the audience 0 Establish credibility 0 Identify your objectives Body 0 Limit to a few major points 0 Reinforce major points through examples 0 Use a variety of media and methods of delivery I Always present media in a professional manner Conclusion 0 Do not abruptly end the inservice 0 Lead into summary with phrases such as quotI want to awe you witi one more tiougit 0 The learner believes 0 The learner feels comfortable challenging information or asking questions 3 0 The learner understands Meeting the needs of the learner 0 What can you teach them that they don t already know Tell the learner llWhat s in it for them Involve the learner through task centered or problem centered approaches to learning 0 How can you internally or externally help to motivate the learner 9 9 As an Instructor 0 Be concerned about the learners Be knowledgeable of the subject Relate theory to practice Appear confident Be open to different learning approaches Present an authentic personality Be willing to go beyond course objectives Create a good atmosphere 0 O O O O O 0 Elements of Learning 10 of what they read 20 of what they hear 30 of what they see 50 of what they hear and see 70 of what they say 90 of what they say and do 999999 FCS 387 Chapter 17 Worksheet Good nancial planning and management are essential for LA 4 UI A budget is a The advantages of budget planning and development far outweigh potential disadvantages List 3 advantages and 3 disadvantages of planning a budget Describe each of the following types of budgets Master Budgets 7 Operating Budgets 7 Cash Budgets 7 Capital Budgets 7 Explain the difference between the fixed exible and zerobased methods FCS 387 Chapter 17 Worksheet 6 List the ve phases of budget planning 7 Provide three examples of records of control used in foodservice 8 List three essential reports for nancial accountability in foodservice 9 Which report is the most valuable as a management tool 10 What is the formula for determining food cost percentage 11 Fill in the missing components of a pro t and loss statement Gross Pro t Net pro t or loss 12 What is the formula for determining cost of goods sold FCS 387 Chapter 17 Worksheet 13 List two factors from each of the following categories to consider when analyzing budget deviations and brie y explain how each factor affects cost control Food Costs 7 Labor Costs 7 Operating and Other Expenses 7 14 is the first and perhaps the most important step in the control of food costs 15 Define markup and explain how it is calculated 16 What is the breakeven point and how is it calculated 17 List three ratios commonly used to analyze labor productivity and cost 18 What percent of the budget will probably be used for overhead and operating expenses 19 The foodservice manager must recognize that the budget is the for financial planning
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