Deck 15: Human Resource Management

Question 1

Skill standards

A) define the level of performance to achieve success
B) have been set for all positions in foodservice
C) are set by each individual company
D) measure an individuals ability to perform certain tasks

Answer 1

A

Question 2

Hours beyond 8 hours in a single day is considered to be overtime.

Answer 2

False

Question 3

A supervisor's main purpose in training employees on a job is to:

A) be certain that a new employee learns all the jobs in the section
B) gain their respect by evidence of his/her comprehensive knowledge of the job
C) keep the employees busy when the workload is light
D) teach an employee correct work methods as quickly as possible

Answer 3

D

Question 4

The Act that created a board to hear unfair labor practice cases and to administer the election procedures for determining authorized bargaining agents is:
A. the Labor-Management Reporting and Disclosure Act of 1959
B. the National Labor Relations Act
C. the Norris-LaGuardia Act
D. the Taft-Hartley Act

Question 5

It is time to give performance appraisals to your employees. Your office is small, and you share it with your administrative clerk. To properly carry out the performance appraisal interviews, which of the following options would be best?

A) ask each employee to come in early or stay late so that you can use your office when the clerk is not there
B) ask the clerk to find another office or space to work in until the appraisals are finished
C) find a private office or space for yourself in which to conduct the interviews
D) hold the .interview in your office during regular hours when the clerk is present

Question 6

The minimum wage that must be paid varies from state to state.

Question 7

Interviewing is a means of communicating.

Question 8

Integrated staffing means

A) orienting new employees into the organization
B) designing work so that it is fully integrated
C) making sure that the workforce is diverse
D) moving employees into, through, and out of the organization

Question 9

Discipline should always be:

A) Hot and hasty
B) Immediate and oral
C) Impersonal and consistent
D) In private and in writing

Question 10

The Wagner Act, Taft-Hartley Act, and the Landrum-Griffin Acts provided the foundation for the rules and regulation of:

A) food processing
B) interstate food transport
C) labor relations
D) nutrition labeling

Question 11

Unionization came about to address the needs of management.

Question 12

(Place the letter of the title of the legislation in Column B that prohibits discrimination based on each of the characteristics listed in Column A. Answers from Column B may be used more than once, but there is only one correct answer to each question.)

Question 13

If a number of employees are being trained, which one of the following procedures will be most helpful in improving their progress?

A) informing them from time to time that their progress is satisfactory
B) informing them of their progress only at the end of the training period
C) keeping them fully and honestly informed of their progress
D) telling them that they are not doing well and must work harder

Question 14

The best way to train a new employee is to:

A) explain the job to the employee and then put her on the job
B) get the employee ready to learn, and then demonstrate how the job should be done step-by-step
C) let the employee observe someone doing his job and then put her on her own
D) show the employee where he will work, introduce him to the other employees, and assign his duties

Question 15

The Fair Labor Standards Act regulates:

A) management practices involving unions
B) methods of wage payments and hours of work for any industry involved in interstate commerce
C) standards of performance management can demand from its employees
D) working conditions in any industry involved in interstate commerce