Cul 2 2.00 Pt2

At what temperature range should the storeroom be kept?

• 50°F–70°F

• 80°F–100°F

• 30°F–50°F

• 100°F–120°F

One way to help reduce the chances of hiring undesirable employees is to:

• hire from word-of-mouth advertising.

• propose attractive wages.

• offer appealing benefits.

• screen candidates with reference checks.

The interview is the most important step in the:

• exit conference.

• training conference.

• orientation process.

• hiring process.

The number of employees needed for staffing is based on the:

• labor cost budget.

• predicted number of guests for a meal.

• number of part-time employees scheduled.

• labor cost percentages.

A supplier or seller of supplies is a:

• buyer.

• steward.

• controller.

• vendor.

The menu in a food service operation is an important factor when planning the facility's:

• traffic patterns.

• design.

• bypass.

• balance.

Federal, state, and local governments regulate safe food handling through:

• periodic inspections by health inspectors.

• daily checks by health inspectors.

• daily inspections by managers.

• periodic inspections by managers.

Being sensitive to the needs of his/her staff helps food service managers to be more:

• effective.

• unsupportive.

• productive.

• inefficient.

A manager with a positive attitude has the skills to:

• argue effectively with customers.

• be successful during an interview.

• be pleasant when difficult situations arise.

• plan work schedules effectively.

The cost of labor includes:

• salaries and wages.

• flood insurance.

• workers’ transportation costs.

• personal property taxes.