Chapter 8 Management Essentials True/False 1. Prejudiced and biased behaviors create a hostile working environment for employees. 2. Goals should be vague but attainable. _ 3. Exempt positions are covered by the Fair Labor Standards Act. 4, During an interview, employers can ask about marital status. 5. The Fair Labor Standards Act established provisions for child labor. Multiple Choice 1, The great variety of people and their background experiences, opinions, religions, ages, talents, and abilities is known as A. bias. B, empathy. C. diversity. D. teamwork. 2, Generalizations that an individual makes about particular groups, assuming that all members of that group are the same, are A. dias B. prejudices. C. differences. D. stereotypes. What is a general attitude toward a person, group, or organization on the basis of judgments unrelated to abilities called? A. Bias B. Prejudice C. Stereotype D. Cultural tendencies A tendency toward a particular perspective or idea based on prejudice is known as A. Dias. B. differences, C. stereotyping. D, cultural tendencies. 57Test Book | Foundations of Restaurant Management & Culinary Arts 6. _—____ occurs when verbal or physical conduct related to a person’s race, gender, color, ethnicity, religion, sexual orientation, or disability interferes with the person's work performance or creates an unhealthy work environment. A. Bias B. Prejudice C. Harassment D. Stereotyping According to the U.S. Equal Employment Opportunity ‘Commission, what is the best tool to eliminate sexual harassment? A. Tolerance B. Prevention C. Teamwork D. Professionalism Using each member's strengths, so that the group has more success working together than working alone, is called A. training. B, modeling. C. teamwork. D. professionalism. The ability to inspire and motivate employees to behave in accordance with the vision of an organization and to accomplish the organization's goals is A. teamwork. B, leadership. C. motivation. D. professionalism. 9. 10. i. 12. ‘The reasons why a person takes action or behaves in a certain way are known as A. leadership. B. prejudice. C. teamwork. D, motivation. ‘The personal drive to do the best work possible whether there are rewards or not is called A, personal treatment. B. internal motivation. C. external motivation. D, personal professionalism. Which type of motivation occurs when the drive comes from the desire to receive something? A. Internal B, External C. Incentive D. Achievement ‘The ways in which managers interact with staff and the value system that governs their daily conduct are known as A. teamwork. B, professionalism. C. problem solving. D. personal treatment. ‘The combination of the knowledge, skills, attitudes, and behaviors a person shows while performing a job is called A, teamwork. B. modeling. C. motivation. D. professionalism.14, 15. 16. 17. 18. A specific description or statement of. what a manager wants to achieve is a(n) A. goal B, objective, C. root cause. D. action plan. provide structure for an operation and help to evaluate the operation's progress. A. Action plans B. Vision statements C. Mission statements D, Organizational goals What describes what an organization wants to become and why it exists? A. Action plan B, Vision statement C. Mission statement D. Organizational goals What states the purpose of the organization to employees and customers? A. Action plan B. Vision statement C. Mission statement D. Organizational goals Which document defines the work involved in a particular assignment or position? A. Action plan B. Cover letter C. Job description D. Employee manual Chapter 8 | Management Essentials 19. Making a decision based on a prejudice is called A. bias. B. empathy. C. harassment. D. discrimination, 20. Which agency enforces laws that ensure everyone gets a fair chance at any job opening? A. EEOC B. FLSA C. OSHA D, HAACP 21. The process that a company uses to integrate new employees into an organization is called A. modeling, B. orientation. C. onboarding. D. on-the-job training, 22, Which phase of onboarding includes role-playing? A. Hiring B. Training C. Orientation D. Follow-up 23. The process that helps new employees learn about the procedures and policies of the operation and introduces them to their coworkers is A. training. B, onboarding. C. orientation. D. evaluation.Test Book | Foundations of Restaurant Management & Culinary Arts 24. Which type of training teaches employees the functions of another job within the operation? A. Cross-training B. Group training C. On-the-job training D. Off-the-job training 25. Which type of training is appropriate for teaching skills that are easily demonstrated and practiced? A. Cross-training B. Group training C. On-the-job training D. Off-the-job training 26. Which type of training provides uniform training and encourages group discussion? A. Cross-training B, Group training C. On-the-job training D. Off-the-job training 27. What is the most effective way for a manager to rate and evaluate employee performance? A. Self evaluation B. Professional development C. Performance appraisal form D. Employee performance appraisal 28. Which method of training is best suited to teach employees how to operate a cash register? A. Cross-training B. Group training C. On-the-job training D. Off-the-job training 29. Which document provides information from the employee and the manager so they can work together to create goals and plans? A. Self evaluation B. Self-disclosure form . Performance appraisal form D. Employee performance appraisal 30. Employers use identical application forms for everyone who applies for the same job to avoid A. waste. B. overlap. C. charges of discrimination, D. the need to create new forms. 31. Which type of training is best suited to teach effective customer service techniques? A. Cross-training B. Online training C. Group training D. On-the-job training 32, “Men are stronger than women’ is an example ofa A. bias. B. prejudice. C. stereotype. D. misunderstanding. 33. Which training method should a ‘manager use to train two new servers in taking food to customers? A. Cross-training B. Group training C. On-the-job training D, Role-play exercises34. A chef making unwanted and offensive comments to a server is an example of A.a prejudice. B. a stereotype. C. harassment. D.a misunderstanding. 35. The type of orientation that an employee receives depends on the A. size of the organization. B. job title of the employee. C. management philosophy. D. physical location of the organization. 36. A chefhas been asked to demonstrate the proper procedure for cracking eggs to two students. What method of training will the chef use? A. Cross-training B. Group training C. On-the-job training D. Role-playing exercises 37. A buser trained to bea server is an example of A. cross-training. B. group training. C. on-the-job training. D. role-play exercises. Chapter 8 | Management Essentials 38. A manager who attends conferences and takes additional management classes is exhibiting A. modeling, B, professionalism. C. personal treatment. D, professional development. 39. A set of moral values that a society holds is called Av ethics. B. empathy. C. integrity. D. professionalism. 40. What document is comprised of broad statements that help guide good decision making? A. Action plan B, Code of ethics C. Employee manual D. Zero tolerance policyTest Book | Foundations of Restaurant Management & Culinary Arts Short Answer 1, The common beliefs or behaviors that produce tendencies in groups of people to do certain things based on those beliefs and behaviors are known as a systems allow servers to enter orders and prompts for other order information. 3. Guiding principles that effective leaders use in setting the professional tone and behavior in their operations are called 4. is the process that a company uses to integrate new employees into an organization. 5. Positions not covered under the Fair Labor Standards Act are positions. Essay 1. What are the benefits of working as a team? Illustrate each benefit with examples for a restaurant.Chapter 8 | Management Essentials 2. Why is effective training important? 3. List the steps in the problem-solving model. Take a problem you have seen in a restaurant situation and illustrate how this process would have helped.Test Book | Foundations of Restaurant Management & Culinary Arts