Question 1

When managers take steps to empower their employees, these employees will have increased

Accepted Answer

A)  pay. 
B)  benefit packages. 
C)  authority to make decisions. 
D)  ability to set their own work schedules. 
A)  pay. 
B)  benefit packages. 
C)  authority to make decisions. 
D)  ability to set their own work schedules. C

Question 2

What is the final step in the 4-step process used to manage payroll costs?

Accepted Answer

A)  Analyzing results 
B)  Scheduling employees 
C)  Forecasting sales volume 
D)  Determining productivity standards 
A)  Analyzing results 
B)  Scheduling employees 
C)  Forecasting sales volume 
D)  Determining productivity standards A

Question 3

If an operation achieved $8,000 in sales for one day and a labor cost of $1,760 for that same day, then the operation achieved a 22% labor cost.

Accepted Answer

A) True 
 B)False  True

Question 4

What step should managers complete first when they develop a task training program?

Accepted Answer

A)  Planning the training session 
B)  Presenting the training session 
C)  Determining how the task is to be done 
D)  Evaluating the effectiveness of the task training 
A)  Planning the training session 
B)  Presenting the training session 
C)  Determining how the task is to be done 
D)  Evaluating the effectiveness of the task training

Question 5

What employee-related expense category will be the largest in a typical food service operation?

Accepted Answer

A)  Labor 
B)  Wages 
C)  Salaries 
D)  Payroll 
A)  Labor 
B)  Wages 
C)  Salaries 
D)  Payroll

Question 6

What information should be included in a job description for a cook?

Accepted Answer

A)  A description of the skills required to hold the job 
B)  A listing of all tasks required to complete the job 
C)  The name of the person to whom the cook would report 
D)  Identification of the times at which the cook would be scheduled to work 
A)  A description of the skills required to hold the job 
B)  A listing of all tasks required to complete the job 
C)  The name of the person to whom the cook would report 
D)  Identification of the times at which the cook would be scheduled to work

Question 7

Involuntary separation occurs when an employee, rather than the employee's manager, makes the decision for the employee to leave an organization.

Accepted Answer

A) True 
 B)False

Question 8

Which measure of labor productivity is unaffected by changes in menu prices and the price paid for labor?

Accepted Answer

A)  Sales per labor hour 
B)  Labor cost percentage 
C)  Labor dollars per guest served 
D)  Guests served per labor hour 
A)  Sales per labor hour 
B)  Labor cost percentage 
C)  Labor dollars per guest served 
D)  Guests served per labor hour

Question 9

A manager forecasts that 150 guests will be served tomorrow. The manager knows that one server can provide high-quality service for 30 guests and one cook can prepare high-quality food for 60 guests. How many servers and cooks should be scheduled for tomorrow?

Accepted Answer

A)  3 servers and 2 cooks 
B)  3 servers and 3 cooks 
C)  5 servers and 2 cooks 
D)  5 servers and 3 cooks 
A)  3 servers and 2 cooks 
B)  3 servers and 3 cooks 
C)  5 servers and 2 cooks 
D)  5 servers and 3 cooks

Question 10

Interviewing and training time are examples of the hidden costs of employee turnover.

Accepted Answer

A) True 
 B)False

Question 11

What will be the normal impact on costs when managers buy convenience items rather than make those same items from scratch?

Accepted Answer

A)  Food costs increase and labor costs increase 
B)  Food costs decrease and labor costs increase 
C)  Food costs increase and labor costs decrease 
D)  Food costs decrease and labor costs decrease 
A)  Food costs increase and labor costs increase 
B)  Food costs decrease and labor costs increase 
C)  Food costs increase and labor costs decrease 
D)  Food costs decrease and labor costs decrease

Question 12

What measure of labor productivity compares the price paid for labor with the revenue generated in a food service operation?

Accepted Answer

A)  Sales per labor hour 
B)  Labor cost percentage 
C)  Labor dollars per guest served 
D)  Guests served per labor hour 
A)  Sales per labor hour 
B)  Labor cost percentage 
C)  Labor dollars per guest served 
D)  Guests served per labor hour

Question 13

What is the measure of labor efficiency that requires managers to consider the number of seats made available to their customers?

Accepted Answer

A)  RevPASH 
B)  Labor cost percentage 
C)  Guests served per labor hour 
D)  Guests served per labor dollar 
A)  RevPASH 
B)  Labor cost percentage 
C)  Guests served per labor hour 
D)  Guests served per labor dollar

Question 14

What is a requirement for an organization implementing a cloud-based employee scheduling system?

Accepted Answer

A)  All of its employees are full-time employees 
B)  It provides all of its employees access to internet 
C)  It employs a large number of workers 
D)  It employs a small number of part-time employees 
A)  All of its employees are full-time employees 
B)  It provides all of its employees access to internet 
C)  It employs a large number of workers 
D)  It employs a small number of part-time employees

Question 15

What is the first step in the 4-step process of managing payroll costs?

Accepted Answer

A)  Analyzing results 
B)  Scheduling employees 
C)  Forecasting sales volume 
D)  Determining productivity standards 
A)  Analyzing results 
B)  Scheduling employees 
C)  Forecasting sales volume 
D)  Determining productivity standards

Question 16

A food service operation experienced a 10% decline in volume this month when compared to the previous month. If the reduction in volume was anticipated and scheduled for properly, the operation's

Accepted Answer

A)  fixed and variable labor cost percentages will decrease. 
B)  fixed and variable labor cost percentages will increase. 
C)  fixed labor cost percentage will increase and its variable cost percentage will stay the same. 
D)  fixed labor cost percentage will decrease and its variable cost percentage will stay the same. 
A)  fixed and variable labor cost percentages will decrease. 
B)  fixed and variable labor cost percentages will increase. 
C)  fixed labor cost percentage will increase and its variable cost percentage will stay the same. 
D)  fixed labor cost percentage will decrease and its variable cost percentage will stay the same.

Question 17

A job specification is a listing of the tasks that must be accomplished by employees hired to fill a particular position.

Accepted Answer

A) True 
 B)False

Question 18

What is a location that would be considered a front of house (FOH) area in a food service operation?

Accepted Answer

A)  Bakeshop 
B)  Dining room 
C)  Beverage storage room 
D)  Salad preparation area 
A)  Bakeshop 
B)  Dining room 
C)  Beverage storage room 
D)  Salad preparation area

Question 19

What measure of labor productivity would increase if a manager gave all kitchen employees a 2% cost of living pay increase?

Accepted Answer

A)  RevPASH 
B)  Sales per labor hour 
C)  Labor cost percentage 
D)  Guests served per labor hour 
A)  RevPASH 
B)  Sales per labor hour 
C)  Labor cost percentage 
D)  Guests served per labor hour

Question 20

The first step in the management of payroll cost is the determination of productivity standards.

Accepted Answer

A) True 
 B)False

When managers take steps to empower their employees, these employees will have increased

What is the final step in the 4-step process used to manage payroll costs?

If an operation achieved $8,000 in sales for one day and a labor cost of $1,760 for that same day, then the operation achieved a 22% labor cost.

What step should managers complete first when they develop a task training program?

What employee-related expense category will be the largest in a typical food service operation?

What information should be included in a job description for a cook?

Involuntary separation occurs when an employee, rather than the employee's manager, makes the decision for the employee to leave an organization.

Which measure of labor productivity is unaffected by changes in menu prices and the price paid for labor?

A manager forecasts that 150 guests will be served tomorrow. The manager knows that one server can provide high-quality service for 30 guests and one cook can prepare high-quality food for 60 guests. How many servers and cooks should be scheduled for tomorrow?

Interviewing and training time are examples of the hidden costs of employee turnover.

What will be the normal impact on costs when managers buy convenience items rather than make those same items from scratch?

What measure of labor productivity compares the price paid for labor with the revenue generated in a food service operation?

What is the measure of labor efficiency that requires managers to consider the number of seats made available to their customers?

What is a requirement for an organization implementing a cloud-based employee scheduling system?

What is the first step in the 4-step process of managing payroll costs?

A food service operation experienced a 10% decline in volume this month when compared to the previous month. If the reduction in volume was anticipated and scheduled for properly, the operation's

A job specification is a listing of the tasks that must be accomplished by employees hired to fill a particular position.

What is a location that would be considered a front of house (FOH) area in a food service operation?

What measure of labor productivity would increase if a manager gave all kitchen employees a 2% cost of living pay increase?

The first step in the management of payroll cost is the determination of productivity standards.

Managing Revenue and Expense

Creating Sales Forecasts

Purchasing and Receiving

Managing Inventory and Production

Monitoring Food and Beverage Product Costs

Managing Food and Beverage Pricing

Controlling Other Expenses

Analyzing Results Using the Income Statement

Planning for Profit

Maintaining and Improving the Revenue Control System

Filters

Exam 7: Managing the Cost of Labor

When managers take steps to empower their employees, these employees will have increased

What is the final step in the 4-step process used to manage payroll costs?

If an operation achieved $8,000 in sales for one day and a labor cost of $1,760 for that same day, then the operation achieved a 22% labor cost.

What step should managers complete first when they develop a task training program?

What employee-related expense category will be the largest in a typical food service operation?

What information should be included in a job description for a cook?

Involuntary separation occurs when an employee, rather than the employee's manager, makes the decision for the employee to leave an organization.

Which measure of labor productivity is unaffected by changes in menu prices and the price paid for labor?

A manager forecasts that 150 guests will be served tomorrow. The manager knows that one server can provide high-quality service for 30 guests and one cook can prepare high-quality food for 60 guests. How many servers and cooks should be scheduled for tomorrow?

Interviewing and training time are examples of the hidden costs of employee turnover.

What will be the normal impact on costs when managers buy convenience items rather than make those same items from scratch?

What measure of labor productivity compares the price paid for labor with the revenue generated in a food service operation?

What is the measure of labor efficiency that requires managers to consider the number of seats made available to their customers?

What is a requirement for an organization implementing a cloud-based employee scheduling system?

What is the first step in the 4-step process of managing payroll costs?

A food service operation experienced a 10% decline in volume this month when compared to the previous month. If the reduction in volume was anticipated and scheduled for properly, the operation's

A job specification is a listing of the tasks that must be accomplished by employees hired to fill a particular position.

What is a location that would be considered a front of house (FOH) area in a food service operation?

What measure of labor productivity would increase if a manager gave all kitchen employees a 2% cost of living pay increase?

The first step in the management of payroll cost is the determination of productivity standards.

Managing Revenue and Expense

Creating Sales Forecasts

Purchasing and Receiving

Managing Inventory and Production

Monitoring Food and Beverage Product Costs

Managing Food and Beverage Pricing

Controlling Other Expenses

Analyzing Results Using the Income Statement

Planning for Profit

Maintaining and Improving the Revenue Control System

Filters