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Culinary Arts > HAMG 2388 Hospitality Internship Midterm Test > Flashcards

HAMG 2388 Hospitality Internship Midterm Test Flashcards

1
Q

Providing effective communication with team members and other departments is a major part of:

A

Planning

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2
Q

Respect for the dignity of every individual in the team is a component of good:

A

Coaching

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3
Q

Within an effective team:

A

Each member has an assigned role

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4
Q

The most common form of authority is:

A

Authority of position

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5
Q

Empowerment is defined as:

A

Actively seeking ideas from team members

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6
Q

Proper delegation is:

A

Granting to a kitchen team member the authority to oversee specific tasks and responsibilities and letting other team members know that these responsibilities have been delegated to this team member

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7
Q

The employee’s right to form or join a union is protected by which of the following laws?

A

National Labor Relations Act

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8
Q

Before delegating duties, the chef should determine which of the following?

A

Does the team member understand the task

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9
Q

The ________ studies represented an effort to determine what effect hours of work, periods of rest, and lighting might have on worker fatigue and productivity.

A

Hawthorne

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10
Q

Equal pay for equal work is a part of which of the following laws?

A

Both the Fair Standards Act and Equal Pay Act

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11
Q

Title VII of the Civil Rights Act does which of the following?

A

It prohibits discrimination in promotion and seniority of personnel

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12
Q

The Age Discrimination in Employment Act prohibits arbitrary age discrimination in employment of workers older than ________ .

A

40

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13
Q

Which of the following statements is correct with regard to the Equal Employment Opportunities Commission?

A

It is responsible for investigating discrimination based on race, color, religion, sex, national origin, age, and disability and equal-pay violations.

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14
Q

The Family Medical Leave Act permits employees to take up to ______ weeks of unpaid leave per year from work for the birth or adoption of a child: for the case of a seriously ill child, spouse, or parent: or for a serious illness afflicting the worker

A

12

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15
Q

According to the Americans with Disabilities Act, a disability is which of the following?

A

Being regarded as having a particular impairment, and a record of such an impairment

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16
Q

According to the Fair Labor Standards Act, the workweek is defined as _____ hours during 7 consecutive 24-hour periods.

A

168 hours

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17
Q

Which of the following is a means of conducting a job analysis that requires the person in the position to document what they do in the course of carrying out the responsibilities of the position?

A

Self-Analysis

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18
Q

Job descriptions are used to format which of the following:

A

The team member’s essential and desirable job skills

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19
Q

Which of the following is the sequence for “recruiting, selection, and performance”?

A

Job description, advertising, recruitment, selection, orientation, training, performance appraisal

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20
Q

Reducing the influence of race and gender in the hiring process requires which of the following?

A

Unambiguous job criteria

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21
Q

One of the three purposes of an interview includes:

A

To achieve “neatness of fit.”

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22
Q

The “halo effect” in the interview process is defined as which of the following?

A

Judging an individual favorably or unfavorably on the basis of one strong point

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23
Q

Beautyism in the interview process is defined as which of the following?

A

Discrimination against unattractive persons

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24
Q

It has been reported that ______ of communication is nonverbal and _____ of that communication is manifested in the person’s face.

A

80/80

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25
Q

The level of compensation for positions can vary based on which of the following?

A

Skill level and level of education required to perform the assigned duties

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26
Q

The determination of “job worth” is _____:

A

Complex

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27
Q

When determining “ job worth, “ skill level is considered to be ______ .

A

A compensable factor

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28
Q

When positions are classified at set levels that have established pay ranges, this is the _____.

A

Classification method

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29
Q

Benefits mandated by the federal government include:

A

Social Security

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30
Q

Workers compensation:

A

Provides for medical care and disability pay for individuals injured in the work place

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31
Q

A retirement plan in which the employer and employee contribute to the plan is:

A

A contributory plan

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32
Q

An Employee Assistance Program is intended to:

A

Provide confidential assistance with personal problems that could impact work performance, and be the go to place with regard to what is termed “whistle blowing”

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33
Q

Which type of training includes customer focus, philosophy, team focus, mission statement, and corporate culture?

A

Induction

34
Q

Orientation can be defined as a(n):

A

Two-way informational and introductory session.

35
Q

The effectiveness of the organization’s official training program should be considered which of the following levels of importance?

A

Extremely important

36
Q

The highest proportion of turnover occurs within the employee’s first _____ days of employment.

A

30

37
Q

The orientation kit generally includes:

A

Uniforms and dress code

38
Q

Generally, orientation training should be done over a 2-3 day period, and sessions should be limited to a maximum of _____ hours each.

A

2

39
Q

Task and station orientation should:

A

Be well-planned and conducted by the chef supervisor using the appropriate menu and recipe guidance.

40
Q

Investment in training is investment in:

A

Well-being of the organization

41
Q

The chef and / or trainer’s communication style should be:

A

Open

42
Q

The ultimate aim of quality is to:

A

Eliminate error/waste

43
Q

The process of the needs analysis includes:

A

Identifying performance problem and gathering data

44
Q

Training objective must be:

A

Measurable and Specific

45
Q

A weakness of the team meeting training method is:

A

Multiple ideas are generated

46
Q

The reasons for preparing for a training session well ahead of time include:

A

The ability to arrange instruction systematically

47
Q

In training, the sense considered to be the most important is:

A

Seeing

48
Q

Fatigue, monotony, and distraction are all:

A

Barriers to learning

49
Q

The conditions portion of an objective:

A

Specifies what the team member will be given to complete the task and under what conditions the task will be completed

50
Q

Which of the following levels of learning refers to remembering previously learned materials?

A

Knowledge

51
Q

The levels of learning most commonly used in the kitchen are:

A

Knowledge, Comprehension, and Application

52
Q

An intent communicated by describing a proposed change in a team member is a good description of a(n):

A

Objective

53
Q

Directing attitude training is best done through a(n):

A

Goal

54
Q

A training session:

A

Should be a complete unit of learning

55
Q

A lesson plan is:

A

An outline of everything that is to happen during a training event

56
Q

“Instruction must be flexible enough to remain effective even when obstacles to training arise. The basis of such flexibility is careful planning.” This is the directive for which of the training session planning steps?

A

Training condition

57
Q

Training is a learning process that involves the acquisition of which of the following?

A

Skills

58
Q

The case study training method:

A

Emphasizes the analysis of a situation typical of a training need.

59
Q

The role-play method of training:

A

Directly involves team members in training

60
Q

The demonstration method of training:

A

Has great visual impact

61
Q

The job-talk method of training:

A

Gest the message across to a large group

62
Q

The most commonly used training method in the kitchen is:

A

On-the-Job training

63
Q

Which of the following is designed to provide young chefs entering the culinary profession with comprehensive training in the practical and theoretical aspects of the work required in a highly skilled profession?

A

Apprenticeship

64
Q

Which of the following is a negative training method?

A

Spectator and unskilled labor

65
Q

The trainer should always dress:

A

IAW the formality of the training

66
Q

The most important factor in controlling nervousness is:

A

Being prepared and rehearsing

67
Q

Which of the following is an example of effectively pacing information?

A

Presenting important information slowly

68
Q

The amount of distance maintained between the sender and receiver is a form of:

A

Nonverbal Communication

69
Q

Learners know where they are in terms of expectations when the trainer utilizes which of the following approaches to training?

A

Controlling

70
Q

Learner-controlled training:

A

Requires the trainer to act as a facilitator

71
Q

The type of question that is most suited to group discussion is a(n):

A

Open Question

72
Q

A brainstorming activity should:

A

Be limited by time

73
Q

Which of the following is not part of the performance appraisal process?

A

Outlining disciplinary policies to team members

74
Q

Performance appraisal is a vehicle for:

A

Clarifying job tasks and overall quality expectations

75
Q

Performance has multiple aspects. Which of the following is not one of those aspects?

A

Work Schedule

76
Q

A quality performance appraisal leads to which of the following?

A

Determination of where performance improvement is required

77
Q

Which of the following statements is true regarding the “graphic rating scale” method of performance evaluation?

A

This method assesses a team member on the quality of work-outstanding, above average, or unsatisfactory

78
Q

Which of the following statement is true regarding the “essay appraisal” method of performance evaluation?

A

A major weakness of this method is its variability in length and content

79
Q

Placing the emphasis of the performance appraisal on the development of the individual will help the team member to feel the process is:

A

Valuable and Invasive

80
Q

Generally, discussion of compensation is not part of the performance appraisal interview because:

A

It removes the focus from performance

Culinary Arts (20 decks)

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