Question 91

An advantage of using a Staggered Scheduling system is that the system:

		can be used to accommodate late employees.
		requires hiring more part time employees.
		minimize the costs of operation
		enhances communication between staff

Question 92

The "Span of Management" refers to:

		the geographic distance a manager must cover to supervise employees
		the range of skills of employees answering to one manager
		the number of people one manager can effectively manage
		the vertical lines in the division of labor.

Question 93

In labor relations, negotiation between the union steward and the management representative regarding conditions of employment or to resolve problems is known as:

		collective bargaining
		mediation
		discipline
		stewardship

Question 94

When should supervisors control the quality of foods?

		Before meal preparation begins
		During meal preparation
		After meal preparation
		During and after meal preparation
		Before, during, and after meal preparation

Question 95

In a clinical setting, the primary purpose of a quality assurance program is to:

		meet regulatory requirements
		monitor and improve patient care
		conduct cost-analysis studies
		implement the Standards of Practice

Question 96

Why do businesses want to meet quality standards?

		To determine how much work must be done
		To reduce costs
		To decrease profit
		To examine how long it takes to get a job done

Question 97

Costs that are not controllable by management in the short term, and are not influenced by the volume of business are known as:

		Fixed Cost
		Variable Cost
		Prime Cost
		Semi-variable cost

Question 98

A characteristic unique to "service" marketing as compared to "product" marketing is:

		services cannot be stored for future sale, products can
		services have tangible attributes, products do not.
		services are produced at one point and sold at another, products are not.
		services have homogeneity, products have heterogeneity

Question 99

The management function of establishing/assembling work in a systematic order to be done to achieve the goals of an organization is called:

		staffing
		planning
		controlling
		leading
		organizing

Question 100

What is the formula used to calculate contribution margin (CM) when determining how much to charge for a menu item?

		Food cost - Revenue = CM
		Food cost + Labor cost = CM
		Selling price - Food cost = CM
		Selling price - Labor cost = CM