Which of the following is not a form of complimentary revenue?
a. Club Comps
b. Discretionary Comps
c. Management Comps
d. Servicing Comps
e. None of the Above
Which of the following is NOT true for training adults?
a) Trainees need feedback not as grades but as encouragement and immediate corrective feedback.
b) The trainer's attitude toward employees will determine whether or not they feel safe enough to request extra practice or help in mastering the material.
c) Fostering competition among the trainees can be a very effective way to enhance learning.
d) Employees learn at different speeds and must be allowed to learn at their own speeds.
e) All of the above are true about training adults.
Which of the following properly describes the term staffing chart?
A) Minimum staffing guidelines
B) Staffing guidelines based on multiple output units
C) Maximum staffing guidelines
D) An illustrative schedule based different patterns of guest demand
E) A table that assesses the need full full-time and part-time employees
Club foodservice programs plays major roles in
a. Attracting and retaining membership, meeting financial goals and club's overall image
b. Creating local employment opportunities
c. Making a statement to community of its awesome standards
d. Nurturing a farm to table initiative
e. None of the above
One disadvantage of franchising is that co-brands with totally different customer bases may not work because these brands may not attract customers who will benefit the other brand.
How could this statement actually be turned around to be an advantage of co-branding?
The idea of diversification is to maintain a level of return and decrease your risk.
Indicate whether the statement is true or false
_________________ is a stimulus that helps a group to coalesce around a solution.
Fill in the blank(s) with correct word
How many types of wine glasses are there?
A) 2
B) 3
C) 4
D) 5
E) None of the above
The coefficient of variation measures the amount of risk for a given level of return.
Indicate whether the statement is true or false
Why are club Foodservice costs significantly greater that other industry sectors
a. They use highest quality of food and materials
b. Largely employ scratch preparation methods that requiring highly skilled personnel
c. Their business is run like a government that's designed to lose money
d. All of the above
e. A & B
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