Cul 2 2.00 Pt3

A high customer turnover rate can be obtained by the facility design in a food service operation by:

• placing tables closer together.

• providing padded seats.

• hiring an efficient staff.

• asking customers to leave.

What is the practice of placing new items on the back of shelves and moving old ones to the front called?

• Receiving goods

• Inventorying

• Issuing

• Rotating stock

Planned traffic paths in a food service facility allow for:

• handicapped customers to enter the facility.

• movement of people and materials throughout the facility.

• employees to come and go to work.

• customers to move in and out of the facility.

Labor costs can be reduced when employees:

• are given sick leave.

• work in pairs.

• use work simplification procedures.

• replace machines.

Employee promotions are often determined by the results of:

• drug tests.

• management attitudes.

• performance evaluations.

• work schedules.

What does food service management use to provide detailed information about employment requirements?

• Person-hour comparisons

• Production control

• Job and task analysis

• Profit-and-loss statement

Food service managers who are aware of repair needs in their facility are able to make sure the repairs are done:

• slowly

• correctly.

• incorrectly.

• poorly.

Managers often assign new employees a mentor to assist with:

• training.

• recruitment.

• supervision.

• scheduling.

Suppliers who offer cooking and service equipment, fresh meat, fruits and vegetables, and other items used by food service restaurants are known as:

• full-line purveyors.

• first-rate suppliers.

• all-in-one sellers.

• sale-all vendors.

The correct amount of each menu item is prepared when what guidelines are followed?

• Waste control

• Portion control

• Inventory

• Purchasing