HRIM 381 Exam 2 Questions With
Complete Answers
The "S" in SWOT assessment stands for - ANSWER strengths
is the application of strategies to settle opposing ideas, goals, and/or objectives
in a positive manner. - ANSWER conflict management
Turnover rate for hourly workers in full-service operations is - ANSWER 100
percent
is the result of low concern for your own interests or the interest of your group,
which produces a lose/win outcome. The opposing party is allowed to satisfy
their interest, while one's own interests are neglected. - ANSWER
accommodation
refers to what makes people tick: the needs and desires and fears and
aspirations within people that make them behave as they do. - ANSWER
motivation
The "W" in SWOT assessment stands for - ANSWER weaknesses
occurs when both parties cooperate with each other and try to understand the
other parties' concerns, while also expressing their own. - ANSWER
collaboration
The last step in the planning process is - ANSWER evaluation
The "O" in SWOT assessment stands for - ANSWER opportunities
is a term for problem-solving and grievance resolution approaches to address
employee relations and disputes outside the courtroom. - ANSWER alternative
dispute resolution
At age __________, teenagers may legally work at any job. - ANSWER 18
According to the text performance standards _________. - ANSWER identify the
outcome of the work
The Foodservice Management Professional Credential exam covers __________
areas. - ANSWER 5
, According to the text job instructions __________. - ANSWER comprise a list of
the work steps performed, arranged in sequential order
Experience has shown that the most practical and immediately beneficial way of
training restaurant employees is the __________ method. - ANSWER hands-on
Employee __________ programs deal with perspectives, attitudes and feelings
about the restaurant, the job, the customers and the boss. - ANSWER
development
The 2009 State of Training and Development in the Hospitality Industry Report
contains answers to __________ related questions. - ANSWER budget
According to the text job specifications __________. - ANSWER identify the
qualifications and skills needed to perform the job
The Educational Foundation of the National Restaurant Association has
developed a Foodservice Management Professional Credential (FMP). This
credential has minimum requirements and/or an examination with five sections.
The five sections include all except __________. - ANSWER promotion and
development
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.
The main disadvantage of corporate ownership of a restaurant is that it opens
way for __________. - ANSWER double taxation
Costs that are normally unaffected by changes in sales volume are called
__________. - ANSWER fixed
All other things being equal, it would be preferable to serve 4,000 guests each
spending $2.50, than 4,200 guests each spending $2.40. - ANSWER false
If restaurant has budgeted 1,000 customers at an average check of $9.00 and
actual customers were 800 with an actual average check of $9.50, then: -
ANSWER The cause of a significant difference between actual and budgeted
figures should be investigated
Contributory income is the income for a department, after indirect expenses
have been deducted. - ANSWER false
Complete Answers
The "S" in SWOT assessment stands for - ANSWER strengths
is the application of strategies to settle opposing ideas, goals, and/or objectives
in a positive manner. - ANSWER conflict management
Turnover rate for hourly workers in full-service operations is - ANSWER 100
percent
is the result of low concern for your own interests or the interest of your group,
which produces a lose/win outcome. The opposing party is allowed to satisfy
their interest, while one's own interests are neglected. - ANSWER
accommodation
refers to what makes people tick: the needs and desires and fears and
aspirations within people that make them behave as they do. - ANSWER
motivation
The "W" in SWOT assessment stands for - ANSWER weaknesses
occurs when both parties cooperate with each other and try to understand the
other parties' concerns, while also expressing their own. - ANSWER
collaboration
The last step in the planning process is - ANSWER evaluation
The "O" in SWOT assessment stands for - ANSWER opportunities
is a term for problem-solving and grievance resolution approaches to address
employee relations and disputes outside the courtroom. - ANSWER alternative
dispute resolution
At age __________, teenagers may legally work at any job. - ANSWER 18
According to the text performance standards _________. - ANSWER identify the
outcome of the work
The Foodservice Management Professional Credential exam covers __________
areas. - ANSWER 5
, According to the text job instructions __________. - ANSWER comprise a list of
the work steps performed, arranged in sequential order
Experience has shown that the most practical and immediately beneficial way of
training restaurant employees is the __________ method. - ANSWER hands-on
Employee __________ programs deal with perspectives, attitudes and feelings
about the restaurant, the job, the customers and the boss. - ANSWER
development
The 2009 State of Training and Development in the Hospitality Industry Report
contains answers to __________ related questions. - ANSWER budget
According to the text job specifications __________. - ANSWER identify the
qualifications and skills needed to perform the job
The Educational Foundation of the National Restaurant Association has
developed a Foodservice Management Professional Credential (FMP). This
credential has minimum requirements and/or an examination with five sections.
The five sections include all except __________. - ANSWER promotion and
development
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.
The main disadvantage of corporate ownership of a restaurant is that it opens
way for __________. - ANSWER double taxation
Costs that are normally unaffected by changes in sales volume are called
__________. - ANSWER fixed
All other things being equal, it would be preferable to serve 4,000 guests each
spending $2.50, than 4,200 guests each spending $2.40. - ANSWER false
If restaurant has budgeted 1,000 customers at an average check of $9.00 and
actual customers were 800 with an actual average check of $9.50, then: -
ANSWER The cause of a significant difference between actual and budgeted
figures should be investigated
Contributory income is the income for a department, after indirect expenses
have been deducted. - ANSWER false
