Practice Test Geeks(CFSP) Certified Foodservice Professional Practice Test
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Human Resources Management Flashcards

7 cards from real CFSP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Human Resources Management flashcards as text

  1. Under the Fair Labor Standards Act (FLSA), which employees are exempt from overtime pay requirements?

    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.

  2. Which scheduling approach best reduces labor costs during slow periods while maintaining employee availability?

    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.

  3. What is the primary purpose of an Employee Assistance Program (EAP) in foodservice?

    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.

  4. Which metric best measures the effectiveness of a foodservice recruitment program?

    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.

  5. A foodservice manager suspects an employee is under the influence of alcohol during a shift. What is the correct first action?

    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.

  6. Which element is most critical in a legally defensible progressive discipline process?

    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.

  7. What does the term 'span of control' mean in foodservice management?

    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.