HRIM 381 Exam 2 | Questions with 100% Correct Answers

HRIM 381 Exam 2 | Questions with 100% Correct Answers The "S" in SWOT assessment stands for Strengths is the application of strategies to settle opposing ideas, goals, and/or objectives in a positive manner. conflict ...

HRIM 381 Exam 2 | Questions with 100% Correct Answers The "S" in SWOT assessment stands for Strengths is the application of strategies to settle opposing ideas, goals, and/or objectives in a positive manner. conflict management Turnover rate for hourly workers in full-service operations is 100 percent is the result of low concern for your own interests or the interest of your group, which produces a lose/win outcome. The opposing party is allowed to satisfy their interest, while one's own interests are neglected. Accommodation refers to what makes people tick: the needs and desires and fears and aspirations within people that make them behave as they do. Motivation The "W" in SWOT assessment stands for Weaknesses occurs when both parties cooperate with each other and try to understand the other parties' concerns, while also expressing their own. Collaboration The last step in the planning process is Evaluation The "O" in SWOT assessment stands for Opportunities is a term for problem-solving and grievance resolution approaches to address employee relations and disputes outside the courtroom. alternative dispute resolution At age __________, teenagers may legally work at any job. 18 According to the text performance standards _________. identify the outcome of the work The Foodservice Management Professional Credential exam covers __________ areas. 5 According to the text job instructions __________. comprise a list of the work steps performed, arranged in sequential order Experience has shown that the most practical and immediately beneficial way of training restaurant employees is the __________ method. hands-on Employee __________ programs deal with perspectives, attitudes and feelings about the restaurant, the job, the customers and the boss. Development The 2009 State of Training and Development in the Hospitality Industry Report contains answers to __________ related questions. Budget According to the text job specifications __________. identify the qualifications and skills needed to perform the job The Educational Foundation of the National Restaurant Association has developed a Foodservice Management Professional Credential (FMP). This credential has minimum requirements and/or an examination with five sections. The five sections include all except __________. promotion and development Which best describes the concept of selection? Process of determining the eligibility and suitability of a prospective employee—not only how well a person can cook or serve, but also how he or she will fit in with the team. The main disadvantage of corporate ownership of a restaurant is that it opens way for __________. double taxation Costs that are normally unaffected by changes in sales volume are called __________. Fixed All other things being equal, it would be preferable to serve 4,000 guests each spending $2.50, than 4,200 guests each spending $2.40. False If restaurant has budgeted 1,000 customers at an average check of $9.00 and actual customers were 800 with an actual average check of $9.50, then: The cause of a significant difference between actual and budgeted figures should be investigated Contributory income is the income for a department, after indirect expenses have been deducted. False A restaurant has 125 seats with an average check of $8.00 and a daily seat turnover of 2.5. It is open 5 days a week and the average check is forecast to increase by 10% in the next year. Next year's budgeted sales revenue will be: 715,000 The income statement gives a picture of the financial position of a business at a point in time. False Average check is calculated by dividing: Sales revenue for a period by the number of guests served during that period. To forecast restaurant sales revenue for a meal period, the only factors that must be taken into consideration are the number of seats, seat turnover rate, and average check. False Common-size vertical income statements: Express total sales revenue as 100% and show all other items as a percentage of that. A debt to equity ratio of 1.75 means ther e is: $1.75 of debt for each $1.00 of equity Investors, unlike creditors, may view higher current ratio as favorable. False Net return on assets is calculated by dividing: Net income by total average assets Which of the following groups of ratios tells you management's effectiveness in managing assets? Activity ratios Negative working capital is always bad because it means current assets are smaller than current liabilities. False One method of comparing a ratio is with an industry average. Three other methods are: A Competitor's figures, results from previous periods, and a predetermined standard Many of the ratios available and useful in ratio analysis can be affected by whether the assets are owned or leased True The three major users of ratios are: Management, creditors, and owners A current ratio of 2 to 1 means that: The difference between current assets and current liabilities is the same amount as current liabilities Which of the following ratio can tell you a company's ability to repay its long-term debt obligations? Debt to total assets ratio Which term is used to describe expenses that can be changed in the short term? Controllable expenses Variable cost items include those mandated by law, such as: __________. social security (FICA) The formula for doing the food cost percentage is __________. cost ÷ sales × 100 What does the product mix show? How many items were sold Goals are set for each __________. For example, sales goals include the number of guests per meal every day and the average check. key result area For a 30 percent cost, if a bottle of wine cost $10.00, the selling price is __________. 33.30 Wine should have a pouring cost of __________. 26% to 30% A restaurant's profit is typically only __________ of total revenue. 3% to 9% If you have 27 tables and want four table sections how many servers are needed to cover the tables? 7 In terms of payroll, __________ items usually refer to employee benefits and include health insurance, union welfare insurance, life insurance, and other employee benefits. Fixed In most full-service restaurants, aside from food cost, the largest variable cost is ___________________. labor cost Probably the simplest employee productivity measure is ___________________ per employee per year. sales generated __________ power is derived from an individual's personal charisma and the respect and/or admiration the individual inspires. Expert Restaurant corporations of excellence regard their ______________________ as their most valuable asset and competitive advantage. Employee resources A good mission statement should contain the following three things: purpose vision duties? or purpose vision and goals The hospitality industry is composed of _______% part-time, short-term people. 70 Effective leaders have six traits that distinguish them from non leaders: drive, the desire to influence others, honesty and moral character, self- confidence, intelligence, and relevant knowledge _____________________ deals with keeping track of costs, inventory, percentages, and other factors that keep the organization profitable and compliant with regulations. Control According to the textbook, which of the following is fundamental to the entire human resource function? task and job analysis Which best describes the concept of selection? Process of determining the eligibility and suitability of a prospective employee- not only how well a person can cook or serve, but also how he or she will fit in with the team A person can be thought of as a clean-up person, but a better description would be "a person who expedites seat turnover". This is an example of emphasizing the __________. job objective The U.S. Department of Labor, Wage, and Hour Division deals with __________ discrimination. sex and age Which best describes the concept of recruitment? Process by which prospective employees are attracted to the restaurant so that a suitable applicant may be selected for employment. The most useful source for finding employees is __________. referrals by current employees Which best describes the concept of recruitment? Process by which prospective employees are attracted to the restaurant so that a suitable applicant may be selected for employment. According to the textbook performance standards _________. examine in detail of the task and jobs to be performed Which best describes the process of interviewing? seeks to identify certain behavioral characteristics that may determine successful employment practices Several of the leading restaurant chains have found that teenagers beginning at age __________ are excellent candidates for doing almost every restaurant job. 16 Which can be converted into job instructions? task analysis The __________ studies past sales experience records, confers with manager, keeps alert to holidays and special events, etc. Assistant Manager Only about __________ of all restaurants employ anyone with the title of chef. 1/3 __________ restaurants are more likely to have chefs than other restaurants. Full-service When an organizational chart is said to be "flat", what does this mean? they have fewer levels A job _________________ lists the education and technical/conceptual skills a person needs to satisfactorily perform the requirements of the job. specification