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Help with rostering staff Flashcards | StudBud

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Help with rostering staff

10 terms·StudBud Administration·237 plays

After session 1 quiz on powerpoints

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Questions 10

Answers

1
An acceptable labour cost percentage for a cafe is
45%
32%
10%
50%
2
Timesheets are kept
to not pay staff at all
to pay staff correctly
to pay staff incorrectly
for tax purposes only
3
A performance standard is set by
customers
staff
industry
management
4
Hospitality rosters need more staff due to
increased technology
being labour intensive
the predictable customer flow
decreased technology
5
A well balanced structured roster will
assist in retaining staff
increase staff turnover
cost the business money
keep staff unhappy
6
Forecasting is to
predict business for the future
to look back at past business
budgets what skills are to staff
predict the weather each day
7
Looking at past records
assists with current rostering
is of little use
is unproductive
does not help current rostering
8
Hospitality rosters by their nature are
easier to construct than other industries
harder to construct than other industries
very predictable
not really required
9
Timesheets must be kept for
12 months
7 years
3 years
10 years
10
A roster should
increase opportunity for overtime
increase idle time
decrease idle time
not recognise sales levels