CFSP Human Resources Management 2 — Questions and Answers
Question 1: Under the Fair Labor Standards Act (FLSA), which employees are exempt from overtime pay requirements?
- Part-time hourly workers
- Salaried managers meeting the salary basis test (Correct answer)
- Tipped employees earning above minimum wage
- Seasonal workers hired for less than 6 months
Correct answer: Salaried managers meeting the salary basis test
The FLSA exempts executive, administrative, and professional employees who meet both a duties test and a salary basis test from overtime requirements.
Question 2: Which scheduling approach best reduces labor costs during slow periods while maintaining employee availability?
- Fixed schedules for all staff
- On-call or flex scheduling with minimum hour guarantees (Correct answer)
- Mandatory overtime for existing staff
- Hiring additional full-time employees
Correct answer: On-call or flex scheduling with minimum hour guarantees
On-call or flex scheduling allows operators to match staffing to demand while minimum hour guarantees keep employees available.
Question 3: What is the primary purpose of an Employee Assistance Program (EAP) in foodservice?
- To manage payroll processing
- To provide confidential counseling and support services to employees (Correct answer)
- To administer health insurance benefits
- To track employee attendance records
Correct answer: To provide confidential counseling and support services to employees
EAPs offer confidential counseling, mental health, and referral services to help employees address personal issues affecting work performance.
Question 4: Which metric best measures the effectiveness of a foodservice recruitment program?
- Total number of applications received
- Cost-per-hire and time-to-fill open positions (Correct answer)
- Number of job postings placed
- Percentage of applicants interviewed
Correct answer: Cost-per-hire and time-to-fill open positions
Cost-per-hire and time-to-fill directly measure recruitment efficiency, reflecting how quickly and economically positions are filled.
Question 5: A foodservice manager suspects an employee is under the influence of alcohol during a shift. What is the correct first action?
- Immediately terminate the employee
- Remove the employee from service and follow the establishment's substance abuse policy (Correct answer)
- Issue a written warning and allow them to continue working
- Contact law enforcement immediately
Correct answer: Remove the employee from service and follow the establishment's substance abuse policy
The employee must be removed from service for safety reasons, and the manager should then follow documented substance abuse procedures.
Question 6: Which element is most critical in a legally defensible progressive discipline process?
- Verbal warnings delivered publicly to deter others
- Consistent application of documented steps across all employees (Correct answer)
- Escalating fines deducted from employee wages
- Supervisor discretion in choosing appropriate penalties
Correct answer: Consistent application of documented steps across all employees
Consistent, documented application of progressive steps is essential to demonstrate fairness and defend against discrimination claims.
Question 7: What does the term 'span of control' mean in foodservice management?
- The geographic territory a manager oversees
- The number of employees a single manager directly supervises (Correct answer)
- The range of menu items a chef manages
- The budget authority granted to a department head
Correct answer: The number of employees a single manager directly supervises
Span of control refers to the number of subordinates a manager can effectively supervise, impacting organizational structure.
CFSP Human Resources Management 2
Under the Fair Labor Standards Act (FLSA), which employees are exempt from overtime pay requirements?