Culinary Arts III Review Human Relations Mang. 2

A management style where the leader is in complete control:

• Pacesetting Style

• Coaching Style

• Authoritative Style

• Affiliative Style

What is the purpose of a mission and vision statement?

• Explores what the company wants from its competition

• Defines the company's business, its objectives and its approach to reach those objectives

• Gives the company an opportunity to brag on its accomplishments

• Of little importance

Managing a foodservice facility means:

• Making sure the facility is safe clean and properly equipped for your staff and customers

• Coming to work daily, working hard and not interacting with anyone

• Allowing your staff to work hard and do whatever they want to maintain friendship

• Ordering the same quanity of food supplies each week to ensure your facility remains fully stocked

What ability is important in management?

• Aggression

• Team Player

• Favoritism

• Gossiper

What is a trait of an effective manager?

• Honest, respectful and leans towards his favorite employees

• Uses a lot of body language and is timid

• Authoritarian and self-centered

• Good communication skills, fair, and knowledgeable

What is the most important aspect of the hiring process?

• Interview

• Salary

• Orientation

• Training

Whose responsibility is it to train the staff?

• Own

• Wait Staff

• Dishwasher

• Manager

Which of the following describes a good manager?

• Understands how a business operates and how to lead people.

• A one-size-fits-all approach to management.

• Use fear as motivation

• They are never fully present during interactions with employees

Who has the responsibilities of hiring?

• Manager

• Head Chef

• Human Resourses

• Wait Staff

The ability to explain oneself clearly?

• Intra personal Skills

• Interpersonal Skills

• Non-Verbal Capabilities

• Good Communication