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FOODSERVICE SYSTEMS 2
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A cook incurred a 3rd degree burn on his left foot after being drenched with hot oil from a fryer that tipped over. Proper foot wear was not given priority in their restaurant. This is a violation against the safety and health standards of PD 442, Philippine Labor Code.
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A manager relating to different hotel departments for an upcoming banquet is considered a coordinating management function.
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The national government agency mandated to formulate and implement policies and programs in the field of labor and employment.
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This theory of management assumes that workers are lazy, irresponsible, and have little creativity:
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On-the-Job (OJT) training is the most common form of employee development, what is TRUE about it?
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In handling conflicts, managers should take side to the one s/he seems closest to or with whom s/he has family relation.
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A foodservice crew accommodating his clients with vacant look and expressionless voice and face can possibly be nervous.
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What will you do if a large number of your clientele became ill and food poisoning is suspected?
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Ms. Tomas the owner of Tomas’s Lechon Manok daily gathers her people in the morning for morning prayers and giving of words of wisdom before going on operation. This is considered an interpersonal management role.
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It is the most important trait of a good supervisor:
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