Inventory
Employee
What does it cost?
Staffing
Whatever
100
. What is it called when supplies are rotated weekly? A. FI-FO B. FO-FI C. FO-FUM D. FSC
What is FI-FO?
100
New employees become familiar with a foodservice organization, policy and procedures, and specific job duties during the: A. Budget meeting. B. Interview process. C. Orientation period. D. Recruitment process.
What is orientation period?
100
The cost of labor includes: A. Flood insurance. B. Personal property taxes. C. Salaries. D. Workers’ transportation costs.
What is salaries?
100
One of the supervising duties of a manager is to make sure employees understand and follow policies. These policies include: A. Balance of time. B. Bypassing. C. Loss prevention. D. Standards of conduct.
What is standards of conduct?
100
The menu in a food service operation is an important factor in the facility: A. Balance. B. Bypass. C. Design. D. Traffic.
What is design?
200
Shelf-life is the amount of: A. Layers allowed on a shelf. B. Space on a shelf. C. Time a product can be stored. D. Time a shelf will last.
What is time a product can be store?
200
Managers often assign new employees a mentor to assist with: A. Recruitment. B. Scheduling. C. Supervision. D. Training.
What is training?
200
The correct amount of each menu item is prepared when what guidelines are followed? A. Portion control B. Purchasing C. Inventory D. Waste control
What is portion control?
200
Labor costs can be reduced when employees: A. Work in pairs. B. Use work simplification procedures. C. Are given sick leave. D. Replace machines.
What is Use work simplification procedures?
200
Additional training of employees is necessary when: A. Facilities are decorated. B. New equipment is purchased. C. Procedures are inspected. D. Vacation schedules are set.
What is new equipment is purchased?
300
What is the practice of placing new items on the back of shelves and moving old ones to the front called? A. Inventorying B. Issuing C. Receiving goods D. Rotating stock
What is rotating stock?
300
. Promotion to a job that has different duties at the same level of responsibility as the job the employee currently holds is a move: A. Horizontally. B. Positively. C. Vertically. D. Voluntarily.
What is horizontally?
300
Labor costs can be controlled if employees: A. Give "an honest day’s work for an honest wage." B. Maintain goodwill. C. Take numerous sick days. D. Work well with family members.
What is Give "an honest day’s work for an honest wage."?
300
One way to help reduce the chances of hiring undesirable employees is to: A. Hire from word-of-mouth advertising. B. Offer appealing benefits. C. Propose attractive wages. D. Screen with reference checks.
What is screen with reference checks?
300
Federal, state, and local governments regulate safe food handling through: A. Daily checks by health inspectors. B. Daily inspections by managers. C. Periodic inspections by health inspectors. D. Periodic inspections by managers.
What is Periodic inspections by health inspectors?
400
At what temperature range should the storeroom be kept? A. 30º–50º F B. 50º–70º F C. 80º–100º F D. 100º–120º F
What is 50-70 degrees?
400
Employee promotions are often determined by the results of: A. Drug tests. B. Management attitudes. C. Performance evaluations. D. Work schedules.
What is performance evaluations?
400
The money flow in a business can be determined by using a: A. Beverage and labor cost sheet. B. Break even analysis. C. Forecast. D. Profit and loss statement.
What is profit and loss statement?
400
The number of employees needed for staffing is based on the: A. Labor cost budget. B. Labor cost percentages. C. Number of part-time employees scheduled. D. Predicted number of guests each day for a meal.
What is Predicted number of guests each day for a meal?
400
A high customer turnover rate can be obtained by the facility design in a food service operation by: A. Asking customers to leave. B. Hiring an efficient staff. C. Placing tables closer together. D. Providing padded seats.
What is placing tables closer together?
500
Inspecting food when it is received ensures that the : A. Correct cooking method is used. B. Driver is friendly. C. Food order is correct. D. Recipe will be good.
What is food order is correct?
500
Regardless of the reason for separation, any employee who leaves a job should be given a(an): A. Exit interview. B. Layoff packet. C. Reference for another job. D. Written performance.
What is exit interview?
500
What are wages paid to employees? A. Contract wages B. Direct labor cost C. Direct wages D. Indirect labor cost
What is direct labor cost?
500
Managers use job descriptions for employee evaluations because job descriptions: A. List job performance and task analysis. B. List job responsibilities and requirements. C. Outline the responsibilities of upper management. D. Provide the dimensions of the facility.
What is List job responsibilities and requirements?
500
Food service operations that want a high customer turnover must plan for it in their facility: A. Balance. B. Bypass. C. Design. D. Traffic.
What is design?
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