DITA 1301 Exam 2
A personnel needs analysis must:
Work with the strategic plan of the whole facility
The foodservice department started the year with 20 employees; three have left employment.
What is the turnover rate?
15%
Which of the following should realistically be taken into consideration when forecasting future
staffing needs?
Current staff that will be eligible for retirement
Calculate the FTEs for the department (per week) that has 6 full time employees, 4 half-time
employees, and 3 part-time employees (10 hr/week). Assume 40 hours is full time.
8.75
We have an expert-written solution to this problem!
A job description for a CDM must state:
The qualifications for the position
A job analysis can help the CDM determine:
The number of positions needed to complete assigned tasks
Which of the following will be the basis for determining the rate of pay for a position?
The job analysis
What is the first task the CDM would do in the process of staffing
Forecast the personnel needs of the department
The CDM wants to list the skills needed by employees working in the snack shop. What
resource would they use to determine this?
Job description for the job
, Use the following organization chart to answer the question. At Hillside General Hospital, to
whom does the Director of Foodservice and Nutrition report to?
Chief Operating Officer
Use the following organization chart to answer the question.
The Chief Financial Officer has discovered an error in purchasing practices in the Foodservice
and Nutrition Department. Under chain of command, to whom would the CFO bring this up?
Chief Operating Officer (COO)
Use the following organization chart to answer the question.
Which of the following correctly describes the delegation of Foodservice and Nutrition Services?
The Board of Directors delegates this responsibility and authority to the CEO, who then
delegates it to the COO, who delegates it to the Director of Foodservice and Nutrition Services
Which of the following would be the best choice for cross-training to give greater flexibility in
staffing?
Cross-train cafeteria staff to work on the trayline
To assure employees understand there is a need for them to be flexible in their jobs, the CDM
should:
List "other duties as assigned: on the job description
Chain of command is:
the flow of formal power through the organizational chart
Once the staffing patterns and job analysis is complete, what is the next step?
Matching skill sets needed to employee's skills
The foodservice department has had many hours of overtime in the past. The CDM finds this is
due to not having enough staff to serve the meals. What can the CDM do to help eliminate
overtime?
Complete a Gantt Chart or timeline
What is the best way to ensure the scheduled hours will be within budget?
A personnel needs analysis must:
Work with the strategic plan of the whole facility
The foodservice department started the year with 20 employees; three have left employment.
What is the turnover rate?
15%
Which of the following should realistically be taken into consideration when forecasting future
staffing needs?
Current staff that will be eligible for retirement
Calculate the FTEs for the department (per week) that has 6 full time employees, 4 half-time
employees, and 3 part-time employees (10 hr/week). Assume 40 hours is full time.
8.75
We have an expert-written solution to this problem!
A job description for a CDM must state:
The qualifications for the position
A job analysis can help the CDM determine:
The number of positions needed to complete assigned tasks
Which of the following will be the basis for determining the rate of pay for a position?
The job analysis
What is the first task the CDM would do in the process of staffing
Forecast the personnel needs of the department
The CDM wants to list the skills needed by employees working in the snack shop. What
resource would they use to determine this?
Job description for the job
, Use the following organization chart to answer the question. At Hillside General Hospital, to
whom does the Director of Foodservice and Nutrition report to?
Chief Operating Officer
Use the following organization chart to answer the question.
The Chief Financial Officer has discovered an error in purchasing practices in the Foodservice
and Nutrition Department. Under chain of command, to whom would the CFO bring this up?
Chief Operating Officer (COO)
Use the following organization chart to answer the question.
Which of the following correctly describes the delegation of Foodservice and Nutrition Services?
The Board of Directors delegates this responsibility and authority to the CEO, who then
delegates it to the COO, who delegates it to the Director of Foodservice and Nutrition Services
Which of the following would be the best choice for cross-training to give greater flexibility in
staffing?
Cross-train cafeteria staff to work on the trayline
To assure employees understand there is a need for them to be flexible in their jobs, the CDM
should:
List "other duties as assigned: on the job description
Chain of command is:
the flow of formal power through the organizational chart
Once the staffing patterns and job analysis is complete, what is the next step?
Matching skill sets needed to employee's skills
The foodservice department has had many hours of overtime in the past. The CDM finds this is
due to not having enough staff to serve the meals. What can the CDM do to help eliminate
overtime?
Complete a Gantt Chart or timeline
What is the best way to ensure the scheduled hours will be within budget?
