Chapter 5

Question 1

What is the ratio of the number of employees that leave a company through attrition, dismissal, or resignation during a period to the number of employees on payroll during the same period.

Answer 1

labor turnover

Question 2

= (Number of employees terminated - Uncontrollable) / Number of Positions

Answer 2

controllable labor turnover rate

Question 3

What is defined by the Fair Labor Standard Act of 1938 as any time worked over eight hours per day or 40 hours per week?

Answer 3

overtime

Question 4

What is the cost similar to overtime except that is results in not matching the rate of production with staffing patterns?

Answer 4

underutilization of labor

Question 5

What is the relationship between the staffing level and output and determines if staff is over-utilized or under-utilized

Answer 5

production function

Question 6

.

Answer 6

labor productivity

Question 7

1. Production method
2. Methods of service
3. Methods of distribution
4. Who has purchasing responsibility
5. Who is responsible for sanitation
6. the menu
7. skills of employees
8. layout of kitchen
9. equipment provided and used
10. management policies and procedures are the

Answer 7

factors impacting productivity in food service

Question 8

What is an analysis of all the resources used to produce the output, not just labor?

Answer 8

Total factor productivity

Question 9

Refer to chapter

Answer 9

methods of improving labor productivity

Question 10

.

Answer 10

daily labor schedules

Question 11

.

Answer 11

biweekly labor schedule

Question 12

What discipline approach is When you touch a hot stove, the reaction is immediate, with warning, consistent, and impersonal.

Answer 12

hot stove approach

Question 13

when discipline becomes harsher as the employee continues to break the rules is

Answer 13

progressive discipline

Question 14

What is the pre-established time in which the average employee can complete an assigned task under standard conditions?

Answer 14

work standards