Question 1

What is the category of workers that are generally exempt from the overtime pay provisions of the Fair Labor Standards Act (FLSA)?

Accepted Answer

Salaried employees who meet certain criteria related to their job duties and salary level are generally exempt from the overtime pay provisions of the Fair Labor Standards Act (FLSA). This exemption is often referred to as the "white-collar" exemption and includes professionals, executives, and administrative employees.

Question 2

What employee-related expense category will be the largest in a typical food service operation?

Accepted Answer

Labor costs, which include wages, salaries, and payroll taxes, are typically the largest expense category in a food service operation.

Question 3

What do managers measure when they calculate a productivity ratio?

Accepted Answer

A productivity ratio measures how effectively resources, such as labor, are used to produce output, making labor usage the correct answer.

Question 4

What is a location that would be considered a front of house (FOH) area in a food service operation?

Accepted Answer

The dining room is considered a front of house (FOH) area because it is the part of a restaurant or food service operation where guests are served, which is visible and accessible to them.

Question 5

What information should be included in a job description for a cook?

Accepted Answer

The answer of What information should be included in a...

Question 6

What step should managers complete first when they develop a task training program?

Accepted Answer

Determining how the task is to be done is the first step in developing a task training program, as it sets the foundation for planning, presenting, and evaluating the training.

Question 7

What step should managers complete last when they develop a task training program?

Accepted Answer

The answer of What step should managers complete last when...

Question 8

What is a requirement for an organization implementing a cloud-based employee scheduling system?

Accepted Answer

For a cloud-based employee scheduling system to be effective, it is essential that all employees have access to the internet. This allows them to view their schedules, request changes, and receive updates in real-time, regardless of their location or the device they are using. The system's effectiveness is not inherently dependent on the employment status (full-time or part-time) or the size of the workforce.

Question 9

A manager employed 100 workers at the beginning of an accounting period, and 120 workers at the end of the same period. During the period 50 employees voluntarily left their employment and 5 employees were terminated. What was this manager's overall employee turnover rate in the accounting period?

Accepted Answer

The turnover rate is calculated based on the number of employees who left (voluntarily or were terminated) divided by the average number of employees during the period. Here, 50 employees left voluntarily and 5 were terminated, making it 55 employees who left. The average number of employees during the period is (100 + 120) / 2 = 110. Therefore, the turnover rate is (55 / 110) * 100% = 50%.

Question 10

What will be the normal impact on costs when managers buy convenience items rather than make those same items from scratch?

Accepted Answer

Convenience items typically cost more than their raw ingredients, leading to higher food costs. However, they require less preparation time, reducing labor costs.

Question 11

What measure of labor productivity compares the price paid for labor with the revenue generated in a food service operation?

Accepted Answer

Labor cost percentage measures labor productivity by comparing the cost of labor to the revenue generated, indicating how much of the revenue is spent on labor.

Question 12

What measure of labor productivity would increase if a manager gave all kitchen employees a 2% cost of living pay increase?

Accepted Answer

A cost of living pay increase would directly increase the labor costs without necessarily increasing sales, productivity, or the number of guests served. Therefore, the labor cost percentage, which is the ratio of labor costs to sales, would increase if sales remained constant while labor costs went up.

Question 13

Which measure of labor productivity is unaffected by changes in menu prices and the price paid for labor?

Accepted Answer

Guests served per labor hour is a measure of labor productivity that is not influenced by changes in menu prices or the cost of labor, as it directly relates the number of guests served to the amount of labor hours worked, focusing purely on volume of service rather than financial metrics.

Question 14

On Monday, a manager's operation generated revenue of $1,200. The manager served 100 guests, used 25 total hours of labor, and had a labor cost of $300. What was the manager's labor cost percentage on Monday?

Accepted Answer

The labor cost percentage is calculated by dividing the labor cost by the total revenue and then multiplying by 100. So, ($300 / $1200) * 100 = 25%.

Question 15

On Monday, a manager's operation generated revenue of $1,200. The manager served 100 guests, used 25 total hours of labor, and had a labor cost of $300. What were the manager's sales per labor hour on Monday?

Accepted Answer

Sales per labor hour is calculated by dividing the total revenue by the total hours of labor. In this case, $1,200 / 25 hours = $48.00 per labor hour.

Question 16

On Monday, a manager's operation generated revenue of $1,200. The manager served 100 guests, used 25 total hours of labor, and had a labor cost of $300. What was the manager's number of guests served per labor hour on Monday?

Accepted Answer

The number of guests served per labor hour is calculated by dividing the total number of guests served by the total hours of labor used. In this case, 100 guests divided by 25 hours equals 4 guests per labor hour.

Question 17

What is the measure of labor efficiency that requires managers to consider the number of seats made available to their customers?

Accepted Answer

RevPASH (Revenue Per Available Seat Hour) is the measure that requires managers to consider the number of seats made available to their customers, as it calculates revenue based on the number of seats and the time they are available.

Question 18

A manager estimates that 2,000 guests will be served next week. The manager's operation serves 2.5 guests per labor dollar expended. What will be the manager's estimated cost of labor next week?

Accepted Answer

To find the estimated cost of labor, divide the total number of guests by the number of guests served per labor dollar. So, 2,000 guests / 2.5 guests per labor dollar = $800.

Question 19

What is the first step in the 4-step process of managing payroll costs?

Accepted Answer

Determining productivity standards is the first step in the 4-step process of managing payroll costs. This step involves setting goals and expectations for employee performance, which can then be used to measure actual performance and identify areas for improvement.

Question 20

What is the final step in the 4-step process used to manage payroll costs?

Accepted Answer

Analyzing results is the final step in the 4-step process used to manage payroll costs, following the steps of forecasting sales volume, determining productivity standards, and scheduling employees. This step involves evaluating the effectiveness of the payroll management efforts.

Quiz 7: Managing the Cost of Labor

What is the category of workers that are generally exempt from the overtime pay provisions of the Fair Labor Standards Act (FLSA) ?