Homework Clinic
Hands-on Clinic => Skills and Trades => Topic started by: asd123 on Aug 10, 2018
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What must be true in order for a workplace to be classified as a hostile work environment?
a. Behaviors must be frequent, severe, and pervasive
b. Male supervisors must have forced sexual acts with female workers
c. Female employee decides she is upset with male coworker and files claim
d. Nearly any condition any employee deems unpleasant
Question 2
Think about food operations you've observed on different college campuses.
Which of these was retail and which was part of a meal plan operation? What were your impressions of them in terms of food quality, variety and value? What were the relative advantages and disadvantages of each from a student's point of view? From an operator's point of view?
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Answer to Question 1
A
Answer to Question 2
Try to get students to see the difference between an a la carte operation, in which every item can be priced to reflect actual food, labor and overhead costs, and a traditional residential dining hall operation, where students are usually allowed unlimited consumption in an all-you care-to-eat setting.
For example, in the dining hall, a pizza generally will have to be offered with lower cost ingredients than could be used for pizza in an a la carte retail station, where additional food costs would be reflected in a per-slice purchase price. Similarly, dining halls usually offer fountain service only, while retail operations can offer bottled beverages and a wider beverage selection. Explore how this affects efforts to balance retail and residential dining on a campus, how students might perceive the quality of product offered in the two types of venues.