Why is it important to evaluate a promotional plan?
To define market differences.To measure success.To highlight opportunities.To project future sales.
Which of the following is considered personal protective equipment in a food and beverage operation when using hazardous materials?
Chefs’ hats.Aprons.Hair nets.Rubber gloves.
In order to handle an employee performance problem effectively, it is important that a Food and Beverage Manager has a clear understanding of what element of the problem?
Impact of the problem on the operation.Time and date the problem occurred.All the relevant facts surrounding the problem.Names of others impacted by or involved with the problem.
Why would promoting a server intervention program be considered ethical?
It protects the public.It provides positive reinforcementIt reduces costs.It adapts to the situation.
What kind of information must be included in an accident report?
Emergency telephone numbers.Location of safety equipment.Maintenance records.Names of individuals involved.
Which of the following skills is a requirement for maintaining positive relations with a union?
Conflict resolution.Stress management.Facilitation.Negotiation.
Why is it important to check references of job applicants before selecting a candidate?
To assess qualifications.To confirm information.To discuss expectations.To evaluate personality.
What is the reason for a Food and Beverage Manager to itemize every ingredient in a menu item?
To analyze sales.To determine costs.To design a menu.To select menu items.
What must a Food and Beverage Manager confirm has been completed from the previous shift before opening for the day?
Inventory is completed.Point-of-sales system is cleared.Sales are logged.Staff signed out of system.
What is one reason for developing a promotional plan?
To identify competitive advantage.To outline marketing opportunities.To stimulate sales.To identify new markets.
What type of information is generally included in a job advertisement?
Age restrictions.Company policies.Height requirements.Main responsibilities.
What is a reason for keeping maintenance records for food and beverage service equipment?
To identify recurring problems.To promote regular maintenance.To reduce maintenance costs.To adhere to regulations.
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