62 CHAPTER 6 (Continued) QUESTION


4. Using the Sample Organization Chart found in Figure 6.2 Supplemental Material for this chapter, develop an organization chart for a small hospital dietary service department.


ANSWER


SUPPLEMENTAL MATERIAL


5. An interviewee is visibly limping. During the interview, the head cook asks the candidate why they are limping. Is this a legal question? Why or why not?


6. A male cook has a habit of putting his arm around a female cashier. Is this a violation of the sexual harassment law? How should the CDM, CFPP deal with a complaint from the cashier?


7. The chief clinical dietitian is an exempt employee and recently put in extra hours to help for an audit. Is she entitled to overtime pay?


8. What techniques should be used to prepare for an interview for a cook’s position?


It is lawful to ask if the prospective employee is a U.S. Citizen or has a right to permanently remain in the U.S. However, it is unlawful to ask about the person’s religious denomination or religious affiliations.


Sexual harassment is a violation of Title VII of the Civil Rights Act of 1964. Any conduct that is not welcome or sexual in nature constitutes sexual harassment. When the cashier complaints, I will: Notify my own superior, Investigate the situation according to the organization’s policy, seek legal advice before further action is taken, confront the male cook and get the accused party’s side of the story and take any necessary disciplinary action(s).


The overtime pay requirement does not apply to an exempt employee. An exempt employee is on salary (as opposed to receiving an hourly wage). An exempt employee does not receive overtime compensation


a) Review the candidate’s information and prepare directive, non-directive and situational questions.


b) Put the candidate at ease so will develop a conversation to start the interview.


c) Ask the simple directive question first and listen to what is being said, maintaining eye contact throughout the interview process.


d) Follow up after the interview to let the candidates know about the outcome of the interview.


Foodservice Management—By Design


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