CA 2 2.01

The Fair Labor Standards Act Regulates

• Wage Deductions

• Social Security Payments

• Minium Wage

• Women's Wages

The food service manager must learn and supervise the:

• back of the house

• entire facility

• front of the house

• office

Planned traffic paths in a food service facility allow for:

• customers to move in an out of the facility

• employees to come and go to work.

• handicapped customers to enter the facility

• movement of people and materials throughout the facility

Human resources management includes the process of:

• analyzing supplies

• hiring and training staff

• managing food shipments

• monitoring workstation design.

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

• rigid about scheduling employees' work hours

• uninterested in changing company policy

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:

• Social Security

• State labor Law

• Unemployment compsentation

• Worker's compensation

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

• nonproductive

• unsupportive

• effective

• ineffective

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

• Correctly

• Incorrectly

• Poorly

• Slowly

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

• adults

• customers

• family

• friends

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

• profit and loss statement

• person hour comparisons

• production control

• job and task analysis