Question 1

The Family and Medical Leave Act:

Accepted Answer

A) gives employees up to 12 weeks of unpaid and job-protected sick leave. 
B) prohibits discrimination based on pregnancy,childbirth or related conditions. 
C) mandates equal pay for equal work regardless of medical condition. 
D) requires employers to give paid sick leave benefits to full-time employees. 
A) gives employees up to 12 weeks of unpaid and job-protected sick leave. 
B) prohibits discrimination based on pregnancy,childbirth or related conditions. 
C) mandates equal pay for equal work regardless of medical condition. 
D) requires employers to give paid sick leave benefits to full-time employees.

Question 2

Uncontrolled overtime can result in reduced payroll costs per meal.

Accepted Answer

A) True 
 B)False

Question 3

Performance appraisal is a meeting between an employee and his/her supervisor to discuss strengths and weaknesses in the employee's performance.

Accepted Answer

A) True 
 B)False

The Family and Medical Leave Act:

Uncontrolled overtime can result in reduced payroll costs per meal.

Performance appraisal is a meeting between an employee and his/her supervisor to discuss strengths and weaknesses in the employee's performance.

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow and Kitchen Design

Procurement

Food Production

Distribution and Service

Safety, Sanitation, and Maintenance

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters

Exam 12: Management of Human Resources

The Family and Medical Leave Act:

Uncontrolled overtime can result in reduced payroll costs per meal.

Performance appraisal is a meeting between an employee and his/her supervisor to discuss strengths and weaknesses in the employee's performance.

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow and Kitchen Design

Procurement

Food Production

Distribution and Service

Safety, Sanitation, and Maintenance

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters