Final Test Introduction Hospitality Study Guide Graded A+

67. The task of organizing requires managers to: A) analyze the work that must be done, divide it into various jobs, and assign jobs to employees. B) collect statistical, financial, and qualitative data. C) understand how to encourage and reward superior performance in their employees. D) implement training programs for new employees and (whenever necessary) for existing employees. " {Ans: analyze the work that must be done, divide it into various jobs, and assign jobs to employees. "}29. The goal of menu analysis is to: A) implement labor-saving systems and procedures. B) achieve an optimal mix of popular and profitable menu items. C) develop a profit and loss statement for each menu item. D) determine food purchasing needs. " {Ans: achieve an optimal mix of popular and profitable menu items. "}15. The food-receiving system in which suppliers give the receiving clerk a list of items being delivered but not the quantities or weights is called a __________ system. ❏ masked invoicing ❏ controlled receiving ❏ blind receiving ❏ purchase specification ❏ Unsure " {Ans: blind receiving "}56. Which of the following is a type of city club? A) military B) country C) fraternal D) athletic "