Managers of Fast-Food Restaurants Struggle with a Rapid Turnover of Personnel

question 73

Multiple Choice

Managers of fast-food restaurants struggle with a rapid turnover of personnel. Employee turnover rates of 100 to 200 percent annually are common. The work environment is difficult, and customers can often be demanding. One of the first steps managers can take to help workers deliver quality service is to

• A)ban abusive customers from their restaurants.
• B)reward service providers based solely on the speed of service.
• C)provide emotional support and concern for their employees.
• D)review the delivery support system.
• E)make sure services delivery expectations are consistent and coherent throughout the organization.

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Definitions:

Direct Labor-Hour

A unit of measure representing the labor time expended by workers directly involved in the manufacturing process, often used in cost accounting.

Activity-Based Costing

is a costing methodology that assigns overhead and indirect costs to specific products or services based on their consumption of resources.

Activity-Based Costing

An accounting method that assigns costs to products based on the activities performed for the product, providing more accurate cost information.

Assembly Hours

The total time required to assemble a product, measured in hours, which reflects the labor input needed to complete production.