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Skills
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What does it take
Planning
Whose does what?
100
Managers must be able to manage time effectively to balance: A. Menu design. B. Menu prices. C. Staffing schedules. D. Traffic patterns.
What is staffing schedules?
100
When selecting employees, the manager’s first step is to review job applications to make sure they are: A. Neat and completely filled out. B. Printed in black ink. C. Typed and signed. D. Typed and free of smudges.
What is neat and completely filled out?
100
. Foodservice managers who are aware of repair needs in their facility make sure the repairs are done: A. Effectively. B. Inefficiently. C. Poorly. D. Slowly.
What is effectively?
100
An important step in making a business profitable is to: A. Make wise purchases. B. Never run out of food. C. Pay low wages. D. Purchase more food than is needed.
What is make wise purchases?
100
Training employees in the correct handling of equipment is the responsibility of the: A. Cashier. B. Manager. C. Stock clerk. D. Waiter.
What is manager?
200
A manager with a positive attitude has the skills to: A. Argue effectively with customers. B. Be pleasant when difficult situations arise. C. Be successful during an interview. D. Plan work schedules effectively.
What is pleasant when difficult situations arise?
200
Personnel management includes the process of: A. Analyzing supplies. B. Hiring and training staff. C. Managing food shipments. D. Monitoring work station design.
What is hiring and training staff?
200
An important part of managing human resources involves knowing the: A. Birthdays and anniversaries of each employees. B. Educational background of each employee. C. Personal goals of each employee. D. Strengths and weaknesses of each employee.
What is Strengths and weaknesses of each employee?
200
Managers must determine the easiest way for people and materials to move through a foodservice facility through efficient use of the available: A. Planning space. B. Production space. C. Traffic paths. D. Stations.
What is traffic paths?
200
The receipt for delivery of materials to a restaurant should be signed by the: A. Instructor. B. Janitor. C. Server. D. Storeroom clerk.
What is storeroom clerk?
300
Being sensitive to the needs of their staff helps the foodservice manager to be more: A. Effective. B. Inefficient. C. Productive. D. Unsupportive.
What is effective?
300
The interview is the most important step in the: A. Exit conference. B. Hiring process. C. Orientation process. D. Training conference.
What is hiring process?
300
What does food service management use to provide detailed information about employment requirements? A. Job and task analysis B. Person-hour comparisons C. Production control D. Profit and loss statement
What is job and task analysis?
300
Planned traffic paths in a foodservice facility allow for: A. Customers to move in and out of the facility. B. Employees to come and go to work. C. Handicapped customers to enter the facility. D. Movement of people and materials throughout the facility.
What is movement of people and materials throughout the facility?
300
Split-scheduling is frequently used when assessing the need for: A. Chefs. B. Cooks. C. Managers. D. Servers.
What is servers?
400
The food service manager MUST learn and supervise the: A. Back of the house. B. Entire facility. C. Front of the house. D. Office.
What is entire facility?
400
Earnings are not always based on minimum wage requirements. Often wages for a particular job are based on: A. Prevailing wage rates. B. Procedure. C. Wage deductions. D. Wage statements.
What is prevailing wage rates?
400
A desirable trait of a food service manager is to be: A. Accepting of personal mistakes and willing to learn from them. B. Authoritarian with workers of other socioeconomic levels. C. Rigid about scheduling employees’ work hours. D. Uninterested in changing company policy.
What is Accepting of personal mistakes and willing to learn from them?
400
The management of insurance payments designed to provide injured workers or the survivors of workers who are killed on the job with benefits is handled by: A. Social security. B. State labor law. C. Unemployment compensation. D. Worker’s compensation.
What is Worker’s compensation?
400
Suppliers who offer cooking and service equipment, fresh meat, fruits and vegetables, and other items used by food service restaurants are known as: A. All-in-one sellers. B. First-rate suppliers. C. Full-line purveyors. D. Sale-all vendors.
What is Full-line purveyors?
500
Managers need to encourage good on-the-job communication between staff members and: A. Adults. B. Customers. C. Family. D. Friends.
What is customers?
500
The Fair Labor Standards Act regulates: A. Minimum wage. B. Social security payments. C. Wage deductions. D. Women’s wages.
What is minimum wage?
500
Management is responsible for a safe and sanitary foodservice facility. This can be accomplished by: A. Properly training customers in safety and sanitation. B. Properly training employees in safety and sanitation. C. Purchasing the best safety equipment. D. Management taking a course in safety and sanitation.
What is Properly training employees in safety and sanitation?
500
Analysis of food, beverages, and labor cost helps a manager determine the: A. Cost of insurance. B. Cost of operation. C. Cost percentage. D. Deductible cost.
What is cost of operation?
500
A supplier or seller of supplies is a: A. Buyer. B. Controller. C. Steward. D. Vendor.
What is vendor?