Self-evaluation test | RESPONS Learning Space

1) Responsible management can be described as:

a) the balance between the interests of the entire community

b) the balance between the interests of the entire world

c) the balance between the interests of the entire country

2) The characteristics of responsible management in HORECA industry are:

b) providing more enjoyable experiences for tourists offering more meaningful connections with local people and facilitate access for handicapped people

c) being aware of main environmental regulations, to raise awareness and implement solutions among staff and clients, to be oriented to results

3) HORECA industry can assure a responsible development using the following methods:

b) to bring positive contributions to the conservation of natural and cultural heritage of the area, maintaining the diversity

4) What are the main responsibilities of HORECA managers with regard to their staff?

a) to set targets for increasing the number of local people employed and the percentage of wage bill going to local residents, to provide appropriate training programs for staff

b) to recruit and employ staff transparently, to set targets for increasing the number of local people employed and the percentage of wage bill going to local residents, to provide appropriate training programs for staff, to motivate staff with incentives and bonuses linked to their performance or service levels, to inspire staff regarding „ green policies“

c) to recruit and employ staff transparently, to inspire staff regarding „ green policies“

5) Which are the best approaches for training the employees in a small restaurant / hotel?

b) to assist local entrepreneurs to prepare business plans and funding proposals, to link local communities or entrepreneurs with SME support agencies, to have a good evaluation system for all staff

c) to assist local entrepreneurs to prepare business plans and funding proposals, to link local communities or entrepreneurs with SME support agencies, to coordinate and to find training programs to develop local business skills, to have a good evaluation system for all staff

6) How to manage diversity and implement equality for all workers in a small hotel / small restaurant?

a) to agree and support an equality committee and to communicate it with the employees, to build-in equality into job orientation in the workplace, to develop equality of opportunity in promotions and progression including job regarding or reclassification, to evaluate, monitor and review the equality policies and practices

b) to agree and support an equality committee and to communicate it with the employees, to build-in equality into job orientation in the workplace, to evaluate, monitor and review the equality policies and practices

c) to evaluate, monitor and review the equality policies and practices, to develop equality of opportunity in promotions and progression including job regarding or reclassification

7) Which are the best methods for ensuring fair development opportunities for staff within a small restaurant / hotel?

a) performance-based employee development plan, management by objectives, succession planning employee development

b) performance-based employee development plan, management by objectives,

c) management by objectives, succession planning employee development

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