Cul 2 2.00 Pt4

The Fair Labor Standards Act regulates:

• minimum wage.

• wage deductions.

• women’s wages.

• social security payments.

What is it called when supplies are rotated so the most recently received items are used last?

• FIFO

• FSC

• FOFI

• FOFUM

Training employees in the correct handling of equipment is the responsibility of the:

• stock clerk.

• cashier.

• manager.

• waiter.

Managers must determine the easiest way for people and materials to move through a food service facility by efficient use of the available:

• stations.

• traffic paths.

• planning space.

• production space.

Food service operations that want a high customer turnover must plan for it in their facility's:

• balance.

• traffic patterns.

• bypass.

• design.

Managers need to encourage good on-the-job communication between staff members and:

• friends.

• customers.

• family.

• adults.

Shelf life is the amount of:

• time a shelf will last.

• layers allowed on a shelf.

• time a product can be stored.

• space on a shelf.

The receipt for delivery of materials to a restaurant should be signed by the:

• janitor.

• storeroom clerk.

• instructor.

• server.

New employees become familiar with a food service organization, policy and procedures, and specific job duties during the:

• interview process.

• recruitment process.

• budget meeting.

• orientation process.

What are wages paid to employees?

• Direct labor cost

• Direct wages

• Indirect labor cost

• Contract wages