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SFSU / Engineering / HTM 560 / What are the three branches of government?

What are the three branches of government?

What are the three branches of government?

Description

School: San Francisco State University
Department: Engineering
Course: HTM560
Professor: Jordan lavinsky
Term: Fall 2017
Tags: Hospitality and Business Management and humanresources
Cost: 50
Name: HTM 560 Exam 1 Study Guide
Description: This is a very comprehensive study guide for HTM 560 exam 1 covering all material from chapters 1-3 and part of chapter 4 (everything covered in lecture). Based on class notes and SLOs. Includes both knowledge and application questions.
Uploaded: 02/23/2018
13 Pages 8 Views 6 Unlocks
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Exam 1 Study Guide: Hospitality Human Resource  Management


What are the three branches of government?



Chapter 1: Employment Law

1. What are the three branches of government, and what role does each play in  passing a law?

2. How do state and federal laws relate to each other?

3. When is it legal to discriminate between job candidates? When is it illegal?  Provide examples of legal and illegal discrimination criteria.

4. What is the Equal Employment Opportunity Commission (EEOC)? What are its principal roles? How was it established and in what decade?

5. What does affirmative action require companies to do and what is its  purpose?

6. What is a protected class? What are some examples of protected classes?

7. What is the difference between disparate treatment and disparate impact?  Give examples of both.

8. What are three ways an employer can defend themselves against a charge of disparate impact?


How do state and federal laws relate to each other?



9. What is the four-fifths rule and what is it used to indicate? 10.In what ways can discrimination occur in job advertising?

11.Define the following terms as they relate to the Americans with Disabilities  Act: disability, qualified, and reasonable accommodation.

12.What are examples of reasonable accommodations for disabilities?

13.What are the two categories of wrongful discharge? Provide examples of  each.

14.What are two discharge policies companies can have with an employer?

15.You are a manager of a restaurant. One of your prep cooks has caught a  salmonella infection, yet comes to work anyway. How should you respond?  How would you respond differently if your accountant had fallen ill instead?

16.You are a frontline manager at a restaurant. Your superior wants you to hire  undocumented workers and pay them “under the table”. You reply that this is illegal, and your superior threatens to fire you if you do not comply. What  should you do?


When is it legal to discriminate between job candidates?



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Chapter 2: Job Analysis and Design

1. What is job analysis and why is it important?  

2. What are the six steps in the process of job analysis?

3. What are six methods for job analysis? List pros and cons of each.

4. What are three options for deciding who performs the methods of job  analysis? List pros and cons of each.

5. What is a job description? What are the four components it must have? Don't forget about the age old question of cu clicker

6. What is the goal of job enrichment? What are the four methods of job  enrichment? What are pros and cons of each method?

7. What kinds of work teams exist and in what situation might you find each  type?

8. How do smaller companies do job design as compared to larger companies?

9. What are the four types of employees? Give pros and cons of each, as well as  ideal situations in which they would be used.

10.What are productivity and performance standards? Why are they important? 11.What is the #1 rule for communicating with employees?

12.Define: labor forecasting, fixed labor expenses, variable labor expenses. Why  do we need to do labor forecasting?

13.What are the five steps in creating a staffing guide?

14.You are a manager of a hotel, and one of your employees is expressing  boredom and lack of morale at their job at the front desk. How would you  remedy the situation?

15.One of your other employees, who works in housekeeping, has been  complaining that their job is difficult and stressful. They feel as though you  expect too much of them. How would you remedy the situation?

16.Write a brief job description for a head chef position at a high-end restaurant. If you want to learn more check out iee 380

Chapter 3: Planning and Recruitment

1. Define internal and external recruitment. What factors affect the supply of candidates in each?

2. Fill in the table regarding internal recruitment.

Pros

Cons

For Business

For Employee

For Guest

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3. Fill in the table regarding external recruitment.

Pros

Cons

For Business

For Employee

For Guest

4. What are two methods of forecasting labor demand? List pros and cons of each.

5. What are two tools used to estimate internal labor supply? What is each one used for?

6. Where would you recruit to fill a head chef position? A dishwasher position?

7. What are four methods for external recruitment? Describe situations where each one should be used.

8. Define the following: applicant sourcing, resume spidering, passive applicant. When is applicant sourcing beneficial?

Chapter 4: Selection

9. List 10 things an employer may look at to select an employee from a pool of applicants.

10.What qualities must selection strategies have? Why?

11.What happens during initial vs final screening of job applicants? 12.What are the two final screening strategies? When should each one be used?

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