CA2 2.02

Additional training of employees is necessary when:

• facilities are decorated

• new equipment is purchased

• procedures are inspected

• vacation schedules are set

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

• balance

• bypass

• design

• traffic patterns

Managers often assign new employees a mentor to assist with

• recruitment

• scheduling

• supervision

• training

The money flow in a business can be determined by using a

• beverage and labor cost sheet

• break even analysis

• forecast

• profit and loss statement

shelf life is the amount of

• layers allowed on a shelf

• space on a shelf

• time a product can be stored

• time a shelf will last

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

• inventorying

• Issuing

• Receiving

• Rotating Stock

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

• asking customers to leave

• hiring and efficient staff

• placing tables closer together

• providing padded seats

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

• cost of insurance

• cost of operation

• cost of percentage

• deductible cost

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

• horizontally

• positively

• vertically

• voluntarily

Employee promotions are often determined by the results of

• drug tests

• management attitudes

• performance evaluations

• work schedules