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HTIB: Unit 9 Practice Quiz

Total questions: 15

Worksheet time: 8mins

Name
Class
Date
1.

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?

a)

scheduling system

b)

reward system

c)

promotion method

d)

management structure

2.

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.

a)

productivity

b)

management

c)

training

d)

intelligence

3.

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?

a)

diversity

b)

leadership

c)

productivity

d)

teamwork

4.

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

a)

people listening, people feeling heard, performance improving

b)

performance suffering, people quitting, people arguing

c)

people not participating, people becoming distrustful, people quitting

d)

people being distrustful, lack of participation, people feeling unsafe

5.

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.

a)

empathy

b)

communication

c)

understanding

d)

attention

6.

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

a)

implied

b)

written

c)

loose

d)

variable

7.

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

a)

freedom

b)

attention

c)

communication

d)

understanding

8.

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

a)

diversity

b)

team-building

c)

work ethic

d)

productivity

9.

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?

a)

chef de partie

b)

sous chef

c)

boucher

d)

patissier

10.

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:

a)

be kind.

b)

keep your hands clean.

c)

stay organized.

d)

make yourself useful.

11.

Anthony worked his whole life to be able to afford his own restaurant and to run his own kitchen, so it is no surprise that he takes great pride and pleasure in his professional performance. Based on this, one could describe Anthony as having excellent what?

a)

work ethic

b)

diversity

c)

team-building

d)

training

12.

What do we call basic rules of the food service space that create clear guidelines relating to sanitation, safety, staff scheduling, codes of conduct, and professional expectations for the team?

a)

laws and litigations

b)

informational handbook

c)

policies and procedures

d)

implied insights

13.

Diverse teams need to learn how to commit to the process and go beyond their comfort zone, which is where true what lies?

a)

apathy

b)

compliance

c)

profit

d)

innovation

14.

What term refers to the process of helping people learn a specific skill or type of behavior?

a)

training

b)

diversity

c)

leadership

d)

management

15.

Some of the best leaders know how to give their team the space to do their thing and express their own creativity from time to time, even if that means making mistakes. What key leadership skill does this have to do with?

a)

understanding

b)

communication

c)

freedom

d)

attention