Reference no: EM133418790
1. Which of the following determines the number of staff that will need to be scheduled daily?
a. The number of nursing staff scheduled for the day
b. The type of menu being used by the facility
c. The number of staff that have requested days off
d. The number of volunteers that can be depended on to be there
2. When scheduling employees, the Certified Dietary Manager must be sure to:
a. Schedule all employees for at least 32 hours per week
b. Consult with all foodservice employees before preparing the schedule
c. Post schedules far enough in advance for employees know when they are scheduled
d. Keep the schedule in the office so it doesn't get lost or damaged
3. 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?
a. Performance standard
b. Employee schedule
c. Policy and procedure
d. Job routine
4. Scheduling staff to check in and start work according to need and not scheduled to begin and end at the same time is:
a. Split shifts
b. Routine overtime
c. Staggered scheduling
d. Straight scheduling
5. What is the advantage of creating a split shift?
a. Split shifts conform to union guidelines
b. It is easier to get people to work split shifts
c. Split shift scheduling has no advantage for the foodservice department as it is mainly used in the nursing department
d. Hours can be scheduled when they are needed.