Question 1

Training objectives found in a training plan are developed from

Accepted Answer

A)  job analysis. 
B)  job descriptions. 
C)  both job analysis and job descriptions. 
A)  job analysis. 
B)  job descriptions. 
C)  both job analysis and job descriptions. C

Question 2

Cross-training is defined as teaching workers to perform the duties of some other jobs other than their own.

Accepted Answer

A) True 
 B)False  True

Question 3

Which of the following training methods would be best suited for training servers?

Accepted Answer

A)  individual assignments 
B)  seminars 
C)  lectures 
A)  individual assignments 
B)  seminars 
C)  lectures C

Question 4

Teaching workers to perform the duties of jobs other than their own is

Accepted Answer

A)  job rotation. 
B)  centralized training. 
C)  cross-training. 
A)  job rotation. 
B)  centralized training. 
C)  cross-training.

Question 5

Training needs should be based on assessments of

Accepted Answer

A)  present staff. 
B)  new staff. 
C)  both present and new staff. 
A)  present staff. 
B)  new staff. 
C)  both present and new staff.

Question 6

Which of the following training methods is considered best suited for individual instruction?

Accepted Answer

A)  programmed instruction 
B)  seminars 
C)  panels 
A)  programmed instruction 
B)  seminars 
C)  panels

Question 7

The primary purpose of training is to improve job performance.

Accepted Answer

A) True 
 B)False

Question 8

The manager of Fribble's Restaurant sent a dishwasher to a nearby culinary training school to become a cook. This is an example of on-the-job training.

Accepted Answer

A) True 
 B)False

Question 9

Permanently reassigning a worker to another job is known as job rotation.

Accepted Answer

A) True 
 B)False

Question 10

Chains develop training manuals in order to

Accepted Answer

A)  provide standard training throughout the organization 
B)  eliminate the need to establish a new training program every time training for a specific job is required. 
C)  both (a) and (b) are correct 
A)  provide standard training throughout the organization 
B)  eliminate the need to establish a new training program every time training for a specific job is required. 
C)  both (a) and (b) are correct

Question 11

Programmed instruction is considered structured training.

Accepted Answer

A) True 
 B)False

Question 12

The lecture/demonstration method of training can be effective for individuals as well as for groups.

Accepted Answer

A) True 
 B)False

Question 13

New workers whose training consists of following current workers and imitating their actions would be receiving structured training.

Accepted Answer

A) True 
 B)False

Question 14

The primary purpose of training is to improve employees'

Accepted Answer

A)  ability to earn higher wages. 
B)  job performance. 
C)  sense of responsibility to the community. 
A)  ability to earn higher wages. 
B)  job performance. 
C)  sense of responsibility to the community.

Question 15

Large restaurant chains typically train management personnel at

Accepted Answer

A)  centralized training facilities 
B)  localized training facilities 
C)  the specific restaurant where the manager is employed. 
A)  centralized training facilities 
B)  localized training facilities 
C)  the specific restaurant where the manager is employed.

Question 16

A new dishwasher who is shown how to operate the dish machine by currently employed dishwasher would be receiving

Accepted Answer

A)  on-the-job training 
B)  structured training 
C)  both (a) and (b) are correct 
A)  on-the-job training 
B)  structured training 
C)  both (a) and (b) are correct

Question 17

Chain organizations typically train servers at centralized locations.

Accepted Answer

A) True 
 B)False

Question 18

Training and education have the same purpose.

Accepted Answer

A) True 
 B)False

Question 19

Which of the following training methods would be best suited for training new restaurant managers?

Accepted Answer

A)  on-the-job training 
B)  case studies 
C)  field trips 
A)  on-the-job training 
B)  case studies 
C)  field trips

Question 20

The seminar method of training is more useful for training managers than for training cooks and dishwashers.

Accepted Answer

A) True 
 B)False

Exam 20: Training Staff

Training objectives found in a training plan are developed from

Cross-training is defined as teaching workers to perform the duties of some other jobs other than their own.

Which of the following training methods would be best suited for training servers?

Teaching workers to perform the duties of jobs other than their own is

Training needs should be based on assessments of

Which of the following training methods is considered best suited for individual instruction?

The primary purpose of training is to improve job performance.

The manager of Fribble's Restaurant sent a dishwasher to a nearby culinary training school to become a cook. This is an example of on-the-job training.

Permanently reassigning a worker to another job is known as job rotation.

Chains develop training manuals in order to

Programmed instruction is considered structured training.

The lecture/demonstration method of training can be effective for individuals as well as for groups.

New workers whose training consists of following current workers and imitating their actions would be receiving structured training.

The primary purpose of training is to improve employees'

Large restaurant chains typically train management personnel at

A new dishwasher who is shown how to operate the dish machine by currently employed dishwasher would be receiving

Chain organizations typically train servers at centralized locations.

Training and education have the same purpose.

Which of the following training methods would be best suited for training new restaurant managers?

The seminar method of training is more useful for training managers than for training cooks and dishwashers.

Cost and Sales Concepts

The Control Process

Costvolumeprofit Relationships

Food Purchasing and Receiving Control

Food Storing and Issuing Control

Food Production Control I: Portions

Food Production Control II: Quantities

Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost

Monitoring Foodservice Operations II: Daily Food Cost

Monitoring Foodservice Operations III: Actual Versus Standard Food Costs

Menu Engineering and Analysis

Controlling Food Sales

Beverage Purchasing Control

Beverage Receiving, Storing, and Issuing Control

Beverage Production Control

Monitoring Beverage Operations

Beverage Sales Control

Labor Cost Considerations

Establishing Performance Standards

Monitoring Performance and Taking Corrective Action

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