Cul 2 2.00 Pt1

Inspecting food when it is received ensures that the:

• food order is correct.

• driver is friendly.

• recipe will be good.

• correct cooking method is used.

A desirable trait of a food service manager is to be:

• accepting of personal mistakes and willing to learn from them.

• authoritarian with workers of other socioeconomic levels.

• uninterested in changing company policy.

• rigid about scheduling employees’ work hours.

The food service manager must learn and supervise the:

• back of the house.

• front of the house.

• entire facility.

• office.

Promotion to a job that has different duties at the same level of responsibility as the job the employee currently holds is a move:

• positively.

• vertically.

• voluntarily.

• horizontally.

Knowing how a business operates and leading people are skills needed by managers who are:

• nonproductive.

• inefficient.

• effective.

• unsupportive.

Analysis of food, beverages, and labor cost helps a manager determine the:

• deductible cost.

• cost of insurance.

• cost percentage.

• cost of operation.

Regardless of the reason for separation, any employee who leaves a job should be given a/an:

• layoff packet.

• exit interview.

• reference for another job.

• written performance.

Listening attentively to customer complaints is an indication the manager is:

• nonproductive.

• effective.

• unsupportive.

• inefficient.

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:

• state labor law.

• unemployment compensation.

• social security.

• worker’s compensation.

One of the supervising duties of a manager is to make sure employees understand and follow policies. These policies include:

• standards of conduct.

• bypassing.

• loss prevention.

• balance of time.