HFT 3263 FINAL STUDY GUIDE QUESTIONS WITH ACCURATE SOLUTIONS!!
The __________ model views restaurant managers as coaches, they are engaged in
informal training much of the time—showing, telling, correcting, praising, and providing
direction. - (answer)manager as coach
According to the text, the word manage implies __________. - (answer)purpose and the
mobilization of resources for given goals
Employee __________ programs deal with perspectives, attitudes and feelings about the
restaurant, the job, the customers and the boss. - (answer)development
Which does the behavior modification theory urge? - (answer)An immediate reward for
whatever behavior is desired
Which training method allows the learning to be absorbed and avoids fatigue? -
(answer)Spaced training
Which best describes learner-controlled instruction (LCI)? - (answer)A program which
employees can achieve given standards at their own pace
Behavioral scientists urge that __________. - (answer)specific behavior be emphasized
rather than general praise
According to experts, an employer who is irritated and unhappy with an employee's
behavior should __________. - (answer)tell the employee about it
What is behavior modification based on? - (answer)Animal studies showing that
behavior is modified when a particular act is reinforced
,HFT 3263 FINAL STUDY GUIDE QUESTIONS WITH ACCURATE SOLUTIONS!!
What is meant by the phrase "a piece of the action"? - (answer)encouraging unit
managers to acquire, through purchase, a percentage of the store they manage
Using part-time employees can be a drawback except that __________. -
(answer)employers do not have to pay for benefits
Which is true? - (answer)Training low-skilled employees may be just as important as
training highly skilled workers
Much of labor turnover occurs within the first few __________ of employment. -
(answer)weeks
Which method of training does T.G.I. Friday's use? - (answer)Step-by-step
The manager's resources manual, assembled by C&C Services sets up performance
criteria for management trainees that lead them through nine modules of learning. Each
learning module is completed when the trainee passes a module test at a(n) __________
score. - (answer)80% to 90%
Planning for contingencies is part of __________. - (answer)Development
Which is false? - (answer)In setting instructional goals, trainers should give trainees
more work than they can accomplish so that they will work toward high standards
The Educational Foundation of the National Restaurant Association has developed a
Foodservice Management Professional Credential (FMP). This credential has minimum
,HFT 3263 FINAL STUDY GUIDE QUESTIONS WITH ACCURATE SOLUTIONS!!
requirements and/or an examination with five sections. The five sections include all
except __________. - (answer)promotion and development
The Bureau of Labor Statistics reports that well over half of all persons employed in
foodservice occupations work __________. - (answer)part-time
Experience has shown that the most practical and immediately beneficial way of training
restaurant employees is the __________ method. - (answer)hands-on
The sequence of establishing a job description and job specification for a restaurant is: -
(answer)task analysis > job analysis > job description > job specification
According to the text job specifications __________. - (answer)identify the qualifications
and skills needed to perform the job
The text states that which of the following is fundamental to the entire human resource
function? - (answer)Task and job analysis
According to the Job Function Sheet in the text, which person prepares and portions all
food served? (In large restaurant operations, their job can be highly specialized with
individuals responsible for a single category such as vegetables, cold meats, soups,
sauces, and short orders.) - (answer)Chef
According to the text job instructions __________. - (answer)comprise a list of the work
steps performed, arranged in sequential order
, HFT 3263 FINAL STUDY GUIDE QUESTIONS WITH ACCURATE SOLUTIONS!!
Which best describes the concept of selection? - (answer)Process of determining the
eligibility and suitability of a prospective employee—not only how well a person can
cook or serve, but also how he or she will fit in with the team.
Which approach to task and job analysis is most frequently used when the organization
already exists and the work behavior of the existing employees is the basis for the
analysis? - (answer)Bottom-up
A person can be thought of as a clean-up person, but a better description would be "a
person who expedites seat turnover." This is an example of emphasizing the __________. -
(answer)job objective
According to the text, a task __________. - (answer)is a related sequence of work
The U.S. Department of Labor, Wage, and Hour Division deals with __________
discrimination. - (answer)sex and age
At age __________, teenagers may legally work at any job. - (answer)18
Which best describes the concept of recruitment? - (answer)Process by which
prospective employees are attracted to the restaurant so that a suitable applicant may
be selected for employment.
Which approach to task and job analysis must be used in new restaurants because there
are no existing employees to analyze? - (answer)Top-down
The most useful source for finding employees is __________. - (answer)referrals by current
employees
The __________ model views restaurant managers as coaches, they are engaged in
informal training much of the time—showing, telling, correcting, praising, and providing
direction. - (answer)manager as coach
According to the text, the word manage implies __________. - (answer)purpose and the
mobilization of resources for given goals
Employee __________ programs deal with perspectives, attitudes and feelings about the
restaurant, the job, the customers and the boss. - (answer)development
Which does the behavior modification theory urge? - (answer)An immediate reward for
whatever behavior is desired
Which training method allows the learning to be absorbed and avoids fatigue? -
(answer)Spaced training
Which best describes learner-controlled instruction (LCI)? - (answer)A program which
employees can achieve given standards at their own pace
Behavioral scientists urge that __________. - (answer)specific behavior be emphasized
rather than general praise
According to experts, an employer who is irritated and unhappy with an employee's
behavior should __________. - (answer)tell the employee about it
What is behavior modification based on? - (answer)Animal studies showing that
behavior is modified when a particular act is reinforced
,HFT 3263 FINAL STUDY GUIDE QUESTIONS WITH ACCURATE SOLUTIONS!!
What is meant by the phrase "a piece of the action"? - (answer)encouraging unit
managers to acquire, through purchase, a percentage of the store they manage
Using part-time employees can be a drawback except that __________. -
(answer)employers do not have to pay for benefits
Which is true? - (answer)Training low-skilled employees may be just as important as
training highly skilled workers
Much of labor turnover occurs within the first few __________ of employment. -
(answer)weeks
Which method of training does T.G.I. Friday's use? - (answer)Step-by-step
The manager's resources manual, assembled by C&C Services sets up performance
criteria for management trainees that lead them through nine modules of learning. Each
learning module is completed when the trainee passes a module test at a(n) __________
score. - (answer)80% to 90%
Planning for contingencies is part of __________. - (answer)Development
Which is false? - (answer)In setting instructional goals, trainers should give trainees
more work than they can accomplish so that they will work toward high standards
The Educational Foundation of the National Restaurant Association has developed a
Foodservice Management Professional Credential (FMP). This credential has minimum
,HFT 3263 FINAL STUDY GUIDE QUESTIONS WITH ACCURATE SOLUTIONS!!
requirements and/or an examination with five sections. The five sections include all
except __________. - (answer)promotion and development
The Bureau of Labor Statistics reports that well over half of all persons employed in
foodservice occupations work __________. - (answer)part-time
Experience has shown that the most practical and immediately beneficial way of training
restaurant employees is the __________ method. - (answer)hands-on
The sequence of establishing a job description and job specification for a restaurant is: -
(answer)task analysis > job analysis > job description > job specification
According to the text job specifications __________. - (answer)identify the qualifications
and skills needed to perform the job
The text states that which of the following is fundamental to the entire human resource
function? - (answer)Task and job analysis
According to the Job Function Sheet in the text, which person prepares and portions all
food served? (In large restaurant operations, their job can be highly specialized with
individuals responsible for a single category such as vegetables, cold meats, soups,
sauces, and short orders.) - (answer)Chef
According to the text job instructions __________. - (answer)comprise a list of the work
steps performed, arranged in sequential order
, HFT 3263 FINAL STUDY GUIDE QUESTIONS WITH ACCURATE SOLUTIONS!!
Which best describes the concept of selection? - (answer)Process of determining the
eligibility and suitability of a prospective employee—not only how well a person can
cook or serve, but also how he or she will fit in with the team.
Which approach to task and job analysis is most frequently used when the organization
already exists and the work behavior of the existing employees is the basis for the
analysis? - (answer)Bottom-up
A person can be thought of as a clean-up person, but a better description would be "a
person who expedites seat turnover." This is an example of emphasizing the __________. -
(answer)job objective
According to the text, a task __________. - (answer)is a related sequence of work
The U.S. Department of Labor, Wage, and Hour Division deals with __________
discrimination. - (answer)sex and age
At age __________, teenagers may legally work at any job. - (answer)18
Which best describes the concept of recruitment? - (answer)Process by which
prospective employees are attracted to the restaurant so that a suitable applicant may
be selected for employment.
Which approach to task and job analysis must be used in new restaurants because there
are no existing employees to analyze? - (answer)Top-down
The most useful source for finding employees is __________. - (answer)referrals by current
employees
