CSR, Menu, & Mang. Review Quiz

The Fair Labor Standards Act Regulates

• Wage Deductions

• Social Security Payments

• Minium Wage

• Women's Wages

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

Management is responsible for a safe and sanitary food service facility. This is the best accomplished by:

• properly training customers in safety and sanitation

• properly training employees in safety and sanitation

• purchasing the best safety equipment

• management taking a course in safety and sanitation

Listening attentively to customer complaints is an indication the manager is:

• nonproductive

• unsupportive

• effective

• ineffective

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

• nonproductive

• unsupportive

• effective

• ineffective

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

What are wages paid to employees?

• contact wages

• direct labor costs

• direct wages

• indirect labor cost

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

• cashier

• manager

• stock clerk

• waiter

Split scheduling is frequently used when assessing the need for:

• chefs

• cooks

• managers

• servers

Managers often assign new employees a mentor to assist with

• recruitment

• scheduling

• supervision

• training