Deck 18: Control

Question 1

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

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

Answer 1

C

Question 2

Two qualities of an effective control system are

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

Answer 2

A

Question 3

Zero -based budgeting starts with

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

Answer 3

E

Question 4

Workplace violence is a responsibility of

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

Question 5

Sources of information for measuring performance are

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

Question 6

Control works by

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

Question 7

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

A) feedforward controls
B) technology
C) financial reports
D) training

Question 8

The contingency plan factor that affects the control system most is the

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

Question 9

In a global hospitality corporation, manager's may be controlled

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

Question 10

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

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

Question 11

Concurrent control takes place

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

Question 12

Control is a

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

Question 13

Control is important because it

A) Shows leadership
B) Produces better revenues
C) requires desirable standards be set
D) Holds manager's accountable

Question 14

Correcting actual performance is

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

Question 15

Cultural differences may change controls by

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

Question 16

Workplace privacy is an increasing responsibility for managers because of

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

Question 17

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

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

Question 18

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

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

Question 19

The final step in the control process is

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

Question 20

An example of a written report -type of control is

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

Question 21

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

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

Question 22

Discuss the factors that contribute to workplace violence.

Question 23

An effective control system is important because manager's need to

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

Question 24

Identify the five steps in the control process.

Question 25

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

Question 26

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

Question 27

Describe the ten qualities of effective control systems and why they are used by management.

Question 28

Feedforward control is an activity performed

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

Question 29

What is control?

Question 30

Explain four reasons why employees steal.

Question 31

Discuss the significance of workplace privacy.

Question 32

Explain the concept of zero -based budgeting.

Question 33

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

A) income statements
B) performance appraisals
C) feedback
D) budgets