Reference no: EM132772017

Question

Nicolas was very pleased with his promotion to restaurant manager in a fast-paced, high quality chain restaurant in Alberta. At his first staff meeting, he was happy to hear that many of the employees were quite satisfied with their hourly wages at just above minimum wage, as they were able to earn significant tips each shift. After the meeting, he was surprised to overhear, that staff wished they had benefits as part of their compensation. Indeed, he heard several staff members saying that they had "no benefits". In addition to the regular paid vacation time and overtime provisions, Nicolas thought about the free meal with each shift that each employee was entitled to, extra rest breaks and wash up time paid to staff at the end of their shifts, and other perks provided to employees. As Nicolas thought about the busy restaurant environment, he wondered what he could do to increase communication about benefits and services, and possibly increase staff satisfaction with what they did receive. He also thought about how he could approach the owner of the restaurant chain to consider adding new benefits and services for staff.

1.The restaurant owner provides indirect compensation to his staff so he should likely experience all the following EXCEPT:
A reduced employee fatigue
B satisfied employees
C reduced turnover
D enhanced recruitment
E increased grievance
2. In this scenario, the basic types of benefits and services that staff are forgetting to consider are:
A. legally required. B. life insurance. C. low cost. D. salary continuation plans E. social services

3. The restaurant provides extra rest breaks and wash up time to staff at the end of their shifts. This would be best categorized as:
A. holidays and vacations. B. employee discounts. C. employee assistance programs. D. paid time-off benefits. E. social services.

4. The central problem in the staff not recognizing the benefits and services that they do receive is most likely due to:
A. the lack of employee involvement.
B. management disinterest.
C. union interference.
D. the disorganization of the human resource department.
E. a result of the organization's external environment.

5. If the restaurant chain is to respond in a traditional way to the problem of employee lack of awareness, confusion, or disinterest in available benefit packages, this would include all of the following except:
A. employee handbooks. B. information mailouts. C. allowing employees to select among benefits. D. information sessions. E. company newsletters.

6.If Nicolas were able to convince the restaurant chain to provide some additional benefits to employees, one way of placing a maximum known cost on the employer commitment is to offer:
A. a defined benefits plan. B. a flexible benefits program. C. unlimited educational assistance.
D. 80% coverage on prescription medication costs. E. short term disability plan.