Question 1

On an organizational chart, the solid lines connecting jobs are

Accepted Answer

A)  lines of communication; 
B)  lines of authority; 
C)  lines of direction. 
A)  lines of communication; 
B)  lines of authority; 
C)  lines of direction. B

Question 2

Which of the following would normally be classified as one of the variable cost personnel in a restaurant?

Accepted Answer

A)  chef; 
B)  cashier; 
C)  neither (a) nor (b) is correct. 
A)  chef; 
B)  cashier; 
C)  neither (a) nor (b) is correct. C

Question 3

Future schedules for variable cost personnel should be based primarily on:

Accepted Answer

A)  the 35-hour week; 
B)  anticipated business volume; 
C)  the schedule for the previous week. 
A)  the 35-hour week; 
B)  anticipated business volume; 
C)  the schedule for the previous week. B

Question 4

Job descriptions typically include the skills, education, past experience, and other requirements needed for employees to perform a job.

Accepted Answer

A) True 
 B)False

Question 5

The manpower requirements for servers in a given restaurant are typically determined by intuitive judgements made by the manager.

Accepted Answer

A) True 
 B)False

Question 6

A job description lists the duties and responsibilities assigned to a job, but does not include instructions for performing the assigned tasks.

Accepted Answer

A) True 
 B)False

Question 7

In Sneedly's Restaurant, the established standard for servers is 20 covers per hour. During a typical three-hour period, the number of customers in the dining room is 140 per hour. How many servers should be scheduled per hour during such a period?

Accepted Answer

A)  7; 
B)  21; 
C)  neither (a) nor (b) is correct. 
A)  7; 
B)  21; 
C)  neither (a) nor (b) is correct.

Question 8

Which of the following enables a manager to hold an employee accountable for the performance of specific tasks?

Accepted Answer

A)  a job description; 
B)  an organization chart; 
C)  a posted work schedule. 
A)  a job description; 
B)  an organization chart; 
C)  a posted work schedule.

Question 9

Which of the following would normally be classified as one of the fixed cost personnel in a restaurant?

Accepted Answer

A)  server; 
B)  chef; 
C)  neither (a) nor (b) is correct. 
A)  server; 
B)  chef; 
C)  neither (a) nor (b) is correct.

Question 10

Given the following group of figures, determine the median. 5, 10, 16, 22, 32

Accepted Answer

A)  16; 
B)  17; 
C)  85. 
A)  16; 
B)  17; 
C)  85.

Question 11

Work schedules for fixed cost personnel are normally based on anticipated sales volume.

Accepted Answer

A) True 
 B)False

Question 12

Manpower requirements for servers in restaurants are typically based on:

Accepted Answer

A)  published industry-wide standards; 
B)  intuitive judgements made by managers; 
C)  labor legislation. 
A)  published industry-wide standards; 
B)  intuitive judgements made by managers; 
C)  labor legislation.

Question 13

The primary purpose of labor control is:

Accepted Answer

A)  to reduce the size of the workforce; 
B)  to maximize efficiency of the workforce in a manner consistent with the established standards of quality and service; 
C)  to maximize the efficiency of variable cost personnel by paying higher wages. 
A)  to reduce the size of the workforce; 
B)  to maximize efficiency of the workforce in a manner consistent with the established standards of quality and service; 
C)  to maximize the efficiency of variable cost personnel by paying higher wages.

Question 14

Writing a job description forces management to determine the specific duties to be assigned to that job.

Accepted Answer

A) True 
 B)False

Question 15

Servers are classified as variable cost personnel.

Accepted Answer

A) True 
 B)False

Question 16

Cashiers are classified as variable cost personnel.

Accepted Answer

A) True 
 B)False

Question 17

An organizational plan for a foodservice operation is necessary if performance standards are to be developed.

Accepted Answer

A) True 
 B)False

Question 18

A simple method for developing an hourly analysis of business volume is to count the number of customers in the dining room each hour.

Accepted Answer

A) True 
 B)False

Question 19

During slow periods in a restaurant, the number of fixed cost personnel is:

Accepted Answer

A)  increased; 
B)  decreased; 
C)  unchanged. 
A)  increased; 
B)  decreased; 
C)  unchanged.

On an organizational chart, the solid lines connecting jobs are

Which of the following would normally be classified as one of the variable cost personnel in a restaurant?

Future schedules for variable cost personnel should be based primarily on:

Job descriptions typically include the skills, education, past experience, and other requirements needed for employees to perform a job.

The manpower requirements for servers in a given restaurant are typically determined by intuitive judgements made by the manager.

A job description lists the duties and responsibilities assigned to a job, but does not include instructions for performing the assigned tasks.

In Sneedly's Restaurant, the established standard for servers is 20 covers per hour. During a typical three-hour period, the number of customers in the dining room is 140 per hour. How many servers should be scheduled per hour during such a period?

Which of the following enables a manager to hold an employee accountable for the performance of specific tasks?

Which of the following would normally be classified as one of the fixed cost personnel in a restaurant?

Given the following group of figures, determine the median. 5, 10, 16, 22, 32

Work schedules for fixed cost personnel are normally based on anticipated sales volume.

Manpower requirements for servers in restaurants are typically based on:

The primary purpose of labor control is:

Writing a job description forces management to determine the specific duties to be assigned to that job.

Servers are classified as variable cost personnel.

Cashiers are classified as variable cost personnel.

An organizational plan for a foodservice operation is necessary if performance standards are to be developed.

A simple method for developing an hourly analysis of business volume is to count the number of customers in the dining room each hour.

During slow periods in a restaurant, the number of fixed cost personnel is:

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

Training Staff

Monitoring Performance and Taking Corrective Action

Filters

Exam 19: Establishing Performance Standards

On an organizational chart, the solid lines connecting jobs are

Which of the following would normally be classified as one of the variable cost personnel in a restaurant?

Future schedules for variable cost personnel should be based primarily on:

Job descriptions typically include the skills, education, past experience, and other requirements needed for employees to perform a job.

The manpower requirements for servers in a given restaurant are typically determined by intuitive judgements made by the manager.

A job description lists the duties and responsibilities assigned to a job, but does not include instructions for performing the assigned tasks.

In Sneedly's Restaurant, the established standard for servers is 20 covers per hour. During a typical three-hour period, the number of customers in the dining room is 140 per hour. How many servers should be scheduled per hour during such a period?

Which of the following enables a manager to hold an employee accountable for the performance of specific tasks?

Which of the following would normally be classified as one of the fixed cost personnel in a restaurant?

Given the following group of figures, determine the median. 5, 10, 16, 22, 32

Work schedules for fixed cost personnel are normally based on anticipated sales volume.

Manpower requirements for servers in restaurants are typically based on:

The primary purpose of labor control is:

Writing a job description forces management to determine the specific duties to be assigned to that job.

Servers are classified as variable cost personnel.

Cashiers are classified as variable cost personnel.

An organizational plan for a foodservice operation is necessary if performance standards are to be developed.

A simple method for developing an hourly analysis of business volume is to count the number of customers in the dining room each hour.

During slow periods in a restaurant, the number of fixed cost personnel is:

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

Training Staff

Monitoring Performance and Taking Corrective Action

Filters