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HRIM 381 Exam 2 | Questions with 100% Correct Answers CA$26.13   Add to cart

Exam (elaborations)

HRIM 381 Exam 2 | Questions with 100% Correct Answers

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  • 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...

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  • November 11, 2024
  • 13
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • HRIM 381
  • HRIM 381
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HRIM 381 Exam 2



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 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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