Deck 19: Establishing Performance Standards

Question 1

Servers are classified as variable cost personnel.

Answer 1

True

Question 2

Cashiers are classified as variable cost personnel.

Answer 2

False

Question 3

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

Answer 3

True

Question 4

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

Question 5

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

Question 6

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

Question 7

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

Question 8

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

Question 9

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

Question 10

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

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

Question 11

On an organizational chart, the solid lines connecting jobs are

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

Question 12

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

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

Question 13

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

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

Question 14

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

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

Question 15

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

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

Question 16

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

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

Question 17

The primary purpose of labor control is:

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 18

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?

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

Question 19

Manpower requirements for servers in restaurants are typically based on:

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