One of the steps to creating a performance appraisal instrument is to convert th
ID: 3460392 • Letter: O
Question
One of the steps to creating a performance appraisal instrument is to convert the task statements from a job description into behavioral expectations. In this list of tasks performed by restaurant servers, convert each of the tasks into a behavioral expectation.
Task Behavioral Expectation
EXAMPLE 1. Cleans tables after customers leave Tables are cleaned within 2 minutes of customer leaving
EXAMPLE 2. Gives customers menus Customers received menu within 3 minutes of sitting at the table
3. Suggests appetizers _____________________________________
4. Takes customers’ drink orders ______________________________________
5. Informs customers of specials ______________________________________
6. Brings drinks and appetizers to customers ______________________________________
7. Takes customers’ food orders ______________________________________ 8. Places food orders with the kitchen ______________________________________
9. Prepares salads and soups ______________________________________ 10. Brings salads and soups to customers ______________________________________ 11. Picks up salad plates and soup bowls ______________________________________ 12. Brings food to customers ______________________________________ 13. Refills customers’ drinks ______________________________________ 14. Suggests appetizers and deserts ______________________________________
Explanation / Answer
3. customers are given suggestions on which appetizer to choose from while ordering if asked.
4. orders of drink by the customers are being taken whenever they want to place it.
5.customers are given information about the special things on the menu in the suggestions.
6. drinks and appetizers are being served to the customers within 5 min of preparation.
7. customer's order for food is being taken whenever they want to place it.
8. orders are being placed in the kitchen within 3 minutes of the customer placing it.
9. salads and soups are being prepared when customer ordrs it in efficient time.
10. salads and soups are to be served to the customer witthin 3 minutes of preparation.
11. the dishes of salads and soups needs to be picked up from the table after 2 minutes of the customer finishing it.
12. food is served to the customer within 5 minutes of finishing salads and soups.
13. drinks of the customer are refilled within 2 minutes of finishing after asking them.
14. appetizers and deserts are suggeted to the customer within 2-3 minutes of finishing the dinner
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