Quiz 3
a breakdown of individual tasks involved in a job
A job analysis provides
be able to set personal goals and work objectives related to the job they are responsible for
A performance review can best help an employee to:
an exchange between the employee and the supervisor about job performance
A performance review is
compare the productivity of the department to industry standards
A productivity standard can be used by the Certified Dietary Manager to:
the beginning and ending times for all positions necessary to put meals out
A shift schedule shows:
objectives-based review
A supervisor meets with an employee to discuss how well the employee has met the goals set at the last performance review. This is an example of:
part of employee's permanent record
After the performance review is given, it then becomes:
"I see this plate is missing a garnish."
An employee has missed several garnishes on the client's plates. Which of the following would be the best feedback to give?
split shifts
An employee works from noon to 2 pm to help serve and clean up lunch and then comes back to work to help serve and clean up dinner. This is an example of:
there must be written policies and procedures in place for all areas of the facility
Before the Certified Dietary Manager can take effective corrective action, what needs to be done?
seniority
In a facility with a union, what is the primary factor that may determine personnel related decisions?
take formal corrective action that is documented
In the question above, if the employee continues to miss the garnish on several days after being given feedback, the Certified Dietary Manager could:
2080 hours
One FTE (full-time equivalent) is equal to how many hours for one year?
staggered scheduling
Scheduling staff to check-in and start work according to need and not scheduled to begin and end at the same time is:
show respect for all employees and clients in the facility
The Certified Dietary Manager wants to create a positive work environment. What would be a good start?
treat staff as if they were clients
The best thing to do when working with the staff is to:
calculating FTEs
The electronic scheduler has an added bonus of simplifying what?
state that all requests must be in writing
To be fair to everyone, the Certified Dietary Manager should follow what procedure when creating the schedule?
split the duties of the absent employee between several staff that have been cross-trained in both positions
What can the Certified Dietary Manager do to cover a shift when an employee calls in sick?
outcomes of work performed
What does a performance standard measure?
job routine
What is a document that states a cook checks in at 6 am, prepares food for lunch until 10 am, takes a break, finishes preparing and serves lunch, then checks out at 1:30 pm?
investigate and gather all of the facts
What is the first action the Certified Dietary Manager should take when they receive a complaint about a foodservice employee from the nurse supervisor?
documentation in accordance with established facility policies
What is the most important part of the termination process?
-Do the employees know what to expect? -Are the expectations attainable? -Are there social relationships in the workplace affecting the employee's work? -Have you provided feedback to the employee? -Are you interacting with the employee on a fair and objective basis?
What should a manager check when employees don't perform well?
an employee who works a night shift is not scheduled to work the early morning shift the next day
When developing a policy regarding scheduling, what should be included to make the policy clear and fair?
if the census in the facility increases above normal
When would adjustments have to be made to add more staffing hours?
valuable information can be learned to improve employee retention
Why is it important to perform an exit interview?
pay him the overtime he is entitled
Your assistant manager is a non-exempt employee and had to work on a weekend he wasn't scheduled. How should his pay be handled?
