Supervisory Management Skills Flashcards
7 cards from real ACF practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Supervisory Management Skills flashcards as text
A kitchen supervisor discovers an employee has been consistently underperforming. According to progressive discipline, what is typically the SECOND formal step after a verbal warning?
Answer: Written warning
Progressive discipline typically follows: verbal warning → written warning → suspension → termination, giving employees incremental opportunities to improve.
Title VII of the Civil Rights Act of 1964 prohibits employment discrimination based on:
Answer: Race, color, religion, sex, and national origin
Title VII prohibits discrimination in hiring, firing, and conditions of employment based on race, color, religion, sex, or national origin.
A food service supervisor uses a 'coaching' leadership approach. This is MOST appropriate when an employee:
Answer: Lacks skill but shows high motivation and willingness to learn
Coaching (high task, high relationship) suits employees who are eager but inexperienced, combining instruction with encouragement.
Which tool BEST helps a kitchen manager objectively compare multiple job candidates?
Answer: A structured interview scorecard with weighted criteria
A structured scorecard with predetermined, weighted criteria reduces bias and allows systematic, apples-to-apples comparison of candidates.
An employee files a harassment complaint. The supervisor's FIRST obligation is to:
Answer: Take the complaint to HR or follow the operation's investigation protocol immediately
Supervisors must promptly escalate harassment complaints through proper channels — delaying or informally resolving them exposes the operation to significant legal liability.
What is 'span of control' in a kitchen management context?
Answer: The number of employees a manager can effectively supervise directly
Span of control refers to the number of direct reports a manager can effectively oversee; in kitchens this is typically 5–12 depending on task complexity.
When setting employee work schedules, a supervisor must post the schedule at least how far in advance as a BEST practice (and often required by predictive scheduling laws)?
Answer: At least one to two weeks in advance
Predictive scheduling best practice and many local laws require schedules be posted 1–2 weeks in advance to allow employees to plan their personal lives.