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Foundations 2 Chapter 10 Mark II

Quiz by Christopher Wright

Grades 9-12
Hospitality and Tourism
Ohio Career Tech

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10 questions
Show answers
  • Q1
    A template showing the number of people needed in each position to run an operation for a given time period is?
    Line up
    Master schedule
    Lottery numbers
    Players card
    30s
  • Q2
    A crew schedule shows what information?
    Name, day, and time of work
    Name, phone number, address
    Date, anniversary, astrological sign
    Name, birthday, date
    30s
  • Q3
    Number of restaurant industry employees currently?
    11.9 million
    4 million
    17.8 million
    14.4 million
    30s
  • Q4
    These type of employees can handle responsibilities in sections of the operation aside from their primary work responsibility?
    Cross trained employees
    Team leaders
    Super stars
    Captains
    30s
  • Q5
    These people are charge of the training and development of new hire employees?
    Trainers
    Customers
    Dishwashers
    Valet
    45s
  • Q6
    Employees with flexibility in there schedule that can be relied on to pick up shifts when called?
    Super stars
    On-call employees
    Trainers
    Hosts
    45s
  • Q7
    The ideal labor cost
    does not include labor costs for management
    represents what the management predicts will happen.
    should not be a major factor to worry about
    is a percentage of the food costs for the restaurant
    45s
  • Q8
    Management needs to balance sales with labor in order to?
    ensure profit is made while keeping guests happy
    keep labor costs high for great customer service
    keep labor low and not worry about the guest
    assist with scheduling the right amount of staff
    45s
  • Q9
    The crew schedule needs to be created with flexibility because?
    management may need to alter the schedule to deal with environmental changes
    employees will do what they want
    employees decide to change the schedule
    employees may want extra hours
    45s
  • Q10
    Scheduling too few staff in the kitchen for a particular shift can result in?
    less work being performed
    higher labor costs for the shift
    possible lower production quality because the staff is stretched thin
    better production times
    45s

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