HFT 2220 Midterm Exam Questions
with Correct Answers
A supervisor must work overtime without pay if he/she
A) supervises fewer than 10 people
B) supervises two or more people, spends 50 percent or more of his/her time
managing, and earns $455/week or more
C) supervises two or more people and earns at least minimum wage
D) is considered a nonexempt employee
E) is an exempt employee with a company of more than 50 employees and who
works more than 30 hours a week for minimum wages - ANSWER-B) supervises two
or more people, spends 50 percent or more of his/her time managing, and earns
$455/week or more
Total quality management (TQM) is a:
A) system in which workers participate in decisions that concern them
B) participative process that empowers all levels of employees to work in groups to
establish guest service expectations
C) blend of several different systems
D) theory in which a scientific approach was applied to human performance on the
job to increase productivity
E) none of the above - ANSWER-B) participative process that empowers all levels of
employees to work in groups to establish guest service expectations
Boomerang management occurs when a
A) supervisor takes control under a stressful situation
Correct!
B) supervisor reverts from a management point of view to a worker's point of view
C) supervisor rewards their employees for a job well done
D) supervisor puts an employee on a probationary period
E) a and b - ANSWER-B) supervisor reverts from a management point of view to a
worker's point of view
Authority in hospitality management can be defined as
A) the obligation of duties and activities a person has to carry out
B) a dictatorship
C) having the right to make the necessary decisions and take necessary actions to
get the job done
D) a and c
E) All of the above - ANSWER-C) having the right to make the necessary decisions
and take necessary actions to get the job done
, As a supervisor, your number one concern is
A) your employees
B) other managers
C) the guests
D) the owners
E) None of the above - ANSWER-A) your employees
Which of the following represents the four main functions of management?
A) Planning, Evaluating , Organizing, Controlling
B) Planning, Organizing, Leading, Controlling
C) Planning, Organizing, Evaluating, Leading
D) Planning, Evaluating, Leading, Controlling
E) none of the above - ANSWER-B) Planning, Organizing, Leading, Controlling
Standardization of work procedures, tools, and conditions of work is known as
A) democratic management
B) flex style management
C) boomerang management
D) scientific management
E) humanistic management - ANSWER-D) scientific management
Which of the following is true of today's hospitality employees?
A) They tend to have a higher expectation level, and a lower frustration tolerance.
B) They expect more out of a job than just a paycheck.
C) Most are not tied by need to jobs they don't like
D) All of the above
E) a and b - ANSWER-E) a and b
At least ___ of both foodservice and hotel employees are women?
A) 60%
B) 40%
C) 20%
D) 75%
E) 33% - ANSWER-A) 60%
Leadership style refers to
A) charisma
B) the manner of interaction the supervisor uses with employees in directing and
controlling the work
C) managerial skills - conceptual, human, and technical.
D) motivation through participation. - ANSWER-B) the manner of interaction the
supervisor uses with employees in directing and controlling the work
with Correct Answers
A supervisor must work overtime without pay if he/she
A) supervises fewer than 10 people
B) supervises two or more people, spends 50 percent or more of his/her time
managing, and earns $455/week or more
C) supervises two or more people and earns at least minimum wage
D) is considered a nonexempt employee
E) is an exempt employee with a company of more than 50 employees and who
works more than 30 hours a week for minimum wages - ANSWER-B) supervises two
or more people, spends 50 percent or more of his/her time managing, and earns
$455/week or more
Total quality management (TQM) is a:
A) system in which workers participate in decisions that concern them
B) participative process that empowers all levels of employees to work in groups to
establish guest service expectations
C) blend of several different systems
D) theory in which a scientific approach was applied to human performance on the
job to increase productivity
E) none of the above - ANSWER-B) participative process that empowers all levels of
employees to work in groups to establish guest service expectations
Boomerang management occurs when a
A) supervisor takes control under a stressful situation
Correct!
B) supervisor reverts from a management point of view to a worker's point of view
C) supervisor rewards their employees for a job well done
D) supervisor puts an employee on a probationary period
E) a and b - ANSWER-B) supervisor reverts from a management point of view to a
worker's point of view
Authority in hospitality management can be defined as
A) the obligation of duties and activities a person has to carry out
B) a dictatorship
C) having the right to make the necessary decisions and take necessary actions to
get the job done
D) a and c
E) All of the above - ANSWER-C) having the right to make the necessary decisions
and take necessary actions to get the job done
, As a supervisor, your number one concern is
A) your employees
B) other managers
C) the guests
D) the owners
E) None of the above - ANSWER-A) your employees
Which of the following represents the four main functions of management?
A) Planning, Evaluating , Organizing, Controlling
B) Planning, Organizing, Leading, Controlling
C) Planning, Organizing, Evaluating, Leading
D) Planning, Evaluating, Leading, Controlling
E) none of the above - ANSWER-B) Planning, Organizing, Leading, Controlling
Standardization of work procedures, tools, and conditions of work is known as
A) democratic management
B) flex style management
C) boomerang management
D) scientific management
E) humanistic management - ANSWER-D) scientific management
Which of the following is true of today's hospitality employees?
A) They tend to have a higher expectation level, and a lower frustration tolerance.
B) They expect more out of a job than just a paycheck.
C) Most are not tied by need to jobs they don't like
D) All of the above
E) a and b - ANSWER-E) a and b
At least ___ of both foodservice and hotel employees are women?
A) 60%
B) 40%
C) 20%
D) 75%
E) 33% - ANSWER-A) 60%
Leadership style refers to
A) charisma
B) the manner of interaction the supervisor uses with employees in directing and
controlling the work
C) managerial skills - conceptual, human, and technical.
D) motivation through participation. - ANSWER-B) the manner of interaction the
supervisor uses with employees in directing and controlling the work
