Deck 18: Control

Question 1

The control process has five steps, the first of which is

A) determining goals
B) setting standards
C) measuring performance
D) comparing actual performance to standards
E) managerial action to correct performance

Answer 1

determining goals

Question 2

Two qualities of an effective control system include

A) speed and quality
B) flexibility and corrective action
C) quality of employees' performance
D) evaluation and standards

Answer 2

flexibility and corrective action

Question 3

There are three main types of control, one of which is

A) feedback
B) managerial
C) corporate
D) food and beverage
E) economic

Answer 3

feedback

Question 4

Control works by

A) keeping records
B) monitoring activities
C) having strong leadership
D) providing good benefits

Question 5

Correcting actual performance is

A) a goal-oriented results
B) analyzed results
C) actions taken due to observance
D) a correcting method

Question 6

We measure results to compare them with expectations. What is measured may be more important than how it is measured, as in the case of

A) labor costs
B) time management
C) manager's reports
D) profits
E) food costs

Question 7

In a global hospitality corporation, managers may be controlled

A) more by the home office
B) less by the home office
C) more by financial results
D) less by financial results

Question 8

Unfortunately, employee theft and fraud are high, partly due to

A) inappropriate behavior
B) poor morals
C) weak rationalizing
D) opportunity and lax controls
E) social problems

Question 9

An example of a written reporttype of control is

A) employee vacation
B) an income statement
C) management's expectations
D) capital expenditures

Question 10

The contingency plan factor that affects the control system most is

A) financial support
B) flexibility
C) the experience of the management
D) technology
E) the size of the organization

Question 11

Control is a

A) financial function
B) food and beverage function
C) management function
D) board of director's function

Question 12

Concurrent control takes place

A) during work activity
B) concurrently with another control method
C) from the corporate office
D) at the time of correction
E) after receipt of reports

Question 13

To make the job of control easier and quicker, the hospitality industry has increased the use of

A) financial reports
B) training
C) feedforwardcontrols
D) technology

Question 14

Sources of information for measuring performance include

A) word of mouth
B) company financial records
C) increases in business
D) observations and reporting

Question 15

The final step in the control process is

A) employee satisfaction
B) changing procedures
C) taking managerial action
D) measuring performance
E) feedback control

Question 16

Cultural differences may change controls by

A) measurement and corrective action
B) keeping the managers closer
C) financial success in the global market
D) fully scripted responses
E) inability to communicate

Question 17

Zero-based budgeting starts with

A) a fixed dollar amount
B) zero, and costs are added
C) budgeted costs
D) controlling finances
E) placing controls on all expenses

Question 18

Workplace privacy is an increasing responsibility for managers because of

A) computer availability
B) e-mails
C) wasted computer resources while on the job
D) financial costs

Question 19

Workplace violence is a responsibility of

A) training
B) the HR department
C) the manager or supervisor
D) the CEO

Question 20

Control is important because it

A) holds managers accountable
B) produces better revenues
C) shows leadership
D) requires desirable standards to be set

Question 21

Discuss the factors that contribute to workplace violence.

Question 22

This is used extensively in the hospitality industry as a means of control because it is results driven.

A) Feedback
B) Performance appraisals
C) Budgets
D) Income statements

Question 23

Explain the difference between immediate corrective action and basic corrective action and give examples.

Question 24

An effective control system is important because managers need to

A) delegate duties and empower staff
B) show better financial results
C) enhance performance
D) decrease theft

Question 25

Explain the concept of zero-based budgeting.

Question 26

Identify the five steps in the control process.

Question 27

Explain four reasons why employees steal.

Question 28

Discuss the significance of workplace privacy.

Question 29

When developing a method of measurement, one must be sure that the goals are

A) fair
B) attainable
C) measurable
D) objective

Question 30

Explain the following types of control: feedforward, concurrent, and feedback.

Question 31

Feedforward control is an activity performed

A) simultaneously with the activity
B) in advance
C) after completion
D) with financial measurements

Question 32

What is control?