HRIM 381 Exam 2 | Questions with 100% Correct Answers
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Course
HRIM 381
Institution
HRIM 381
HRIM 381 Exam 2 | Questions with 100% Correct Answers The "S" in SWOT assessment stands for Strengths is the application of strategies to settle opposing ideas, goals, and/or objectives in a positive manner. conflict management Turnover rate for hourly workers in full-service operations is 100 p...
is the application of strategies to settle opposing ideas, goals, and/or objectives in a
positive manner.
conflict management
Turnover rate for hourly workers in full-service operations is
100 percent
is the result of low concern for your own interests or the interest of your group, which
produces a lose/win outcome. The opposing party is allowed to satisfy their interest,
while one's own interests are neglected.
Accommodation
refers to what makes people tick: the needs and desires and fears and aspirations
within people that make them behave as they do.
Motivation
The "W" in SWOT assessment stands for
Weaknesses
occurs when both parties cooperate with each other and try to understand the other
parties' concerns, while also expressing their own.
Collaboration
The last step in the planning process is
Evaluation
The "O" in SWOT assessment stands for
Opportunities
is a term for problem-solving and grievance resolution approaches to address employee
relations and disputes outside the courtroom.
alternative dispute resolution
At age __________, teenagers may legally work at any job.
18
According to the text performance standards _________.
, identify the outcome of the work
The Foodservice Management Professional Credential exam covers __________
areas.
5
According to the text job instructions __________.
comprise a list of the work steps performed, arranged in sequential order
Experience has shown that the most practical and immediately beneficial way of training
restaurant employees is the __________ method.
hands-on
Employee __________ programs deal with perspectives, attitudes and feelings about
the restaurant, the job, the customers and the boss.
Development
The 2009 State of Training and Development in the Hospitality Industry Report contains
answers to __________ related questions.
Budget
According to the text job specifications __________.
identify the qualifications and skills needed to perform the job
The Educational Foundation of the National Restaurant Association has developed a
Foodservice Management Professional Credential (FMP). This credential has minimum
requirements and/or an examination with five sections. The five sections include all
except __________.
promotion and development
Which best describes the concept of selection?
Process of determining the eligibility and suitability of a prospective employee—not only
how well a person can cook or serve, but also how he or she will fit in with the team.
The main disadvantage of corporate ownership of a restaurant is that it opens way for
__________.
double taxation
Costs that are normally unaffected by changes in sales volume are called __________.
Fixed
All other things being equal, it would be preferable to serve 4,000 guests each spending
$2.50, than 4,200 guests each spending $2.40.
False
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