HTIIIA: Unit 9 Practice Quiz

Managers in the food service industry have to work extra hard at training, supporting, and inspiring their employees on a regular basis which typically comes from establishing and maintaining a solid what that workers can see and understand?

• scheduling system

• reward system

• promotion method

• management structure

While leadership is a little bigger and more all-encompassing of people’s feelings and actions, _____ is about organization and the somewhat mechanical process of making sure stuff gets done.

• productivity

• management

• training

• intelligence

What do we call the process of guiding and managing individuals while providing a sense of authority, something that is critical in most workplaces, including the food industry?

• diversity

• leadership

• productivity

• teamwork

A kitchen crew that has been through team training will likely experience what kind of behavior in the workplace?

• people listening, people feeling heard, performance improving

• performance suffering, people quitting, people arguing

• people not participating, people becoming distrustful, people quitting

• people being distrustful, lack of participation, people feeling unsafe

People can’t follow your lead if they don’t know what you want or where you are going, which is why ____ is one of the important key leadership skills.

• empathy

• communication

• understanding

• attention

One part of management is setting up what kind of policies and procedures in order to make work easier and more successful?

• implied

• written

• loose

• variable

Listening and responding to workers sits at the heart of leadership and has to do with what key leadership skill?

• freedom

• attention

• communication

• understanding

What term encompasses a variety of people and requires an openness and willingness to accept and appreciate that which is different?

• diversity

• team-building

• work ethic

• productivity

The professional relationship between an executive chef and who is a special and powerful one because it demands a certain degree of unspoken communication and synchronicity?

• chef de partie

• sous chef

• boucher

• patissier

Through dedication and constant study, Michael Jenkins went from being a terrible kitchen intern to running an Iron Chef's kitchen and was able to teach himself about the number one rule in any kitchen:

• be kind.

• keep your hands clean.

• stay organized.

• make yourself useful.