Chapter 9: Human Resource Management

Question 1

includes all the method of matching of requirements of task to be performed with skills available

Answer 1

staffing

Question 2

indicates the number of workers needed in each department

Answer 2

organization chart

Question 3

surveys the sources of labor supply and determines which one or ones are to be used to bring the open positions to the attention of the best qualified prospective employees

Answer 3

recruitment

Question 4

press, agencies, schools, and labor unions

Answer 4

external sources

Question 5

reaching a large group of potential applicants

Answer 5

advertising

Question 6

provide a preliminary “weeding out” of would-be applicants, eliminating unfit individuals

Answer 6

employment agencies

Question 7

graduates are excellent candidates for available foodservice positions

Answer 7

school

Question 8

to select the most capable person available for the particular opening

cost of hiring, training, and discharging or transferring a worker is to great to allow any mistakes in the employee procurement process

Answer 8

selection

Question 9

biographic data that will provide the employer all the facts necessary to determine the fitness of the applicant for the job and to compare the qualifications of all applicants

references of former employment are requested and should be checked

Answer 9

application form

Question 10

to get information, not only the facts, but attitudes, beliefs, feelings, and personality traits that determine “will-do” qualifications

Answer 10

interview