Chapter 6 Exam Review (Entering the Workforce)
Quiz by WHITNEY MEYER
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- Q1
A business letter or e-mail that introduces a candidate to a potential employer.
Resume
Cover letter
Culinary apprenticeship
On-the-job training
30s - Q2
A person who knows and can discuss a candidate’s work history and personal qualities.
On-the-job training
Work ethic
Culinary apprenticeship
Reference
30s - Q3
Instruction given to new employees on specific skills or procedures while they are working.
Culinary apprenticeship
On-the-job training
Minimum wage
Workplace diversity
30s - Q4
The lowest hourly rate of pay that an employee can be paid legally.
Minimum wage
Work ethic
Cover message
Reference
30s - Q5
An entry-level job in foodservice combined with a formal training program.
Resume
On-the-job training
Culinary apprenticeship
Workplace diversity
30s - Q6
TRUE or FALSE: Becoming the executive chef of a large hotel is an example of a short-term career goal.
True
False
30s - Q7
TRUE or FALSE: An employee can be terminated more easily during the probation period than after that period.
False
True
30s - Q8
TRUE or FALSE: Job-related awards, licenses, certificates, skills, and interests should be listed on a résumé.
False
True
30s - Q9
TRUE or FALSE: Employers are required to pay all employees minimum wage.
False
True
30s - Q10
TRUE or FALSE: Paper job applications should be completed in pencil.
True
False
30s - Q11
TRUE or FALSE: Good attendance, punctuality, honesty, cooperation and teamwork, and the ability to accept criticism clearly show an employee’s work ethic.
True
False
30s - Q12
TRUE or FALSE: The goal of progressive discipline is to document the employee’s faults so he or she can be legally fired.
True
False
30s - Q13
TRUE or FALSE: Title VII of the Civil Rights Act of 1964 makes it illegal to discriminate against any individual due to disabilities, age, or marital status.
False
True
30s - Q14
TRUE or FALSE: Portfolios that showcase a chef’s skills and accomplishments commonly include a work history and relevant volunteer experience.
True
False
30s - Q15
TRUE or FALSE: Instruction to new employees on the specific procedures unique to a foodservice operation is called an apprenticeship.
False
True
30s