A refrigerated entree from the grocery store that is rethermalized at home is considered to be
2.
Two major factors that will increase the opportunities for dieticians in commercial food services and supermarkets in the coming years are increased interest in
3.
The food service appliance that uses the most energy is the
4.
One advantage of self-operated food service is
5.
All managers need these skills:
6.
A food shed is...
7.
The three components of an organization are...
8.
Characteristics of organizational culture do not include
9.
According to the test, the major management functions are...
10.
When a ,manager who disciplines both the star employee and the "new hire" in the same manner when work is not completed, it is
11.
The first step in the decision making process is
12.
WHen a group makes a decision, the group will usually...
13.
WHen a group makes a decision, the group will usually...
14.
The last step in the decision making process is
15.
In decision making, a problem is defined as the...
16.
The manager who is proactive regarding decision making
17.
The manager who loves to make decisions when they are not needed, is said to be a
18.
When facing a change in the workplace, about half of the individuals will be
19.
Is it necessary to go through each step in the decision making process for every decision that you make?
20.
What is not an element of communication?
21.
Sustainability is usually defined ad meeting the needs of the present
22.
A major concern with the use of electronic communication is that it is
23.
A list of general duties that an employee will need to perform is called a
24.
Commonly known as a reduction in force, which lowers the number of employees in a workplace
25.
The step-by-step process that is designed to help problem employees to correct their behavior or performance is known as
26.
Employee discipline should be viewed as
27.
Occurs if one employee punches in for another employee who is late for work so that the second employee does not get his/her wages "docked" for being late
28.
A description of an item to be purchased is called a
29.
A management tool that is used to designate the hours and days each employee is scheduled to work is called a
30.
The most formal method of purchasing, where vendors are asked to submit prices on an item by item basis, is called
31.
Is the number on a coop or ladle equal to the amount ounces in that scoop?
32.
In an organization, the budget is...
33.
AN operating statement is
34.
A variance analysis should be based on the financial report, known as
35.
When adjusting to change, individuals go through five stages
36.
Differentiate between the term manager and leader
37.
Three ways that inventory may be valued
38.
The disciplinary procedure include the following steps
