
The Food Service Professional Guide to Controlling Restaurant & Food Service Labor Costs
Description
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Content
- Intro
- Table of Contents
- Introduction
- Chapter 1: Foundation of Success
- Service is Paramount
- People are Assets
- Reducing Your People Costs
- Profits are Everyone's Business
- Management Commitment
- Chapter 2: Building Your Team
- Hiring Team Members
- Your Challenge
- Restaurant Employee Classifications
- The Right Person for the Job
- Clarifying Your Needs
- Tasks
- Skills and Responsibilities
- Skill and Experience Training Expectations
- Your Budget
- Writing Job Descriptions
- Job Description Tips and Resources
- Your Employee Package
- Wages
- Gratuities
- Employee Benefits
- Costly (But Valuable) Benefits
- Where to Find Your Next Employees
- Advertising for People
- Tips for Writing Powerful Ads
- More Places to Find Help
- Trainees for Hire
- Outsourcing, Temps & Leasing
- A Diverse Workforce
- Employee Search Resources
- Selecting the Right Candidate
- Getting Ready to Interview
- The Interview Process
- Asking Probing Questions
- Listening Intently
- Judging Attitudes and Appearances
- Pre-Employment Reviews
- Hiring the Best Person for the Job
- Chapter 3: Saving Payroll Dollars
- Saving Payroll Dollars
- Offer the Right Benefit Package
- Tax Deductions & Credits
- Take Advantage of Benefit Discounts and Subsidies
- Government Employment Programs
- Disabled Worker Programs
- Other Helpful Tax-Savers
- Hidden Payroll Expense Savings
- Other Payroll Resources
- Chapter 4: Training Employees
- Teaching Success
- Invest in Training
- Reasons for Training
- Train the Trainer
- Your Training Needs
- Specific Training Areas
- Setting Goals and Expectations
- Establishing Quality, Productivity & Performance Standards
- Productivity Standards
- Training Plans
- Starting Off Right
- Meetings
- Culinary and Hospitality Programs
- In-House Training Programs
- Adult Education
- Chapter 5: Employee Supervision
- Leadership
- Lead by Example
- Empowering People
- Employee Motivation
- Interesting Work
- Employee Attitudes
- Challenge Your Employees
- Leadership Tips
- Employee Policies
- Gone, But Not Forgotten
- Drug and Alcohol Problems
- Employee Problems
- Disciplinary Action
- Terminate Wisely
- Employee Turnover
- Why They Leave
- The Cost of Turnover
- Chapter 6: Scheduling Your Staff
- The Eight Basic Scheduling Steps
- Scheduling Truisms
- Schedule Types and Patterns
- Other Possible Scheduling Methods
- The Negative Impacts of Understaffing
- The Negative Impact of Overstaffing
- Scheduling Tips and Hints
- Computerized Scheduling
- Chapter 7: Productivity
- Prodcutivity
- Productivity is Also a Quality Goal
- Productive People
- Streamlined Tasks
- Work Smarter, Not Harder
- Adopt Technology
- Other Ways to Save Labor
- Chapter 8: Productive Buildings
- Building in Efficiency
- Site Selection
- Select Materials That Do the Work
- Healthy Environments
- Ergonomics
- The Air We Breathe
- Productive Environments
- Beautiful and Carefree
- Traffic and Workflow
- Front-of-the-House Support Stations
- Back-of-the-House - Your "Factory"
- Employee Energy Boosters
- Kitchen Design
- Labor-Saving Equipment
- Front-of-the-House Labor Savers
- Communication Systems
- Point-of-Sale Systems
- Front-of-the-House Tools
- Back-of-the-House Equipment
- Purchasing Inventory Control and Kitchen Equipment
- Prep Equipment
- Cleaning Equipment
- Waste and Recycling Equipment
- Storage Fixtures
- Cooking Equipment
- More Cooking-Equipment Tips
- Beverage Tips
- Other Cooking Innovations
- Labor-Saving Equipment Resources
- Manufacturer Lists, Articles, Reviews and Other Resources
- Chapter 9: Financial Decisions
- Accounting Assistance
- Cost Analysis Terms
- What Are My Payroll Costs?
- Labor Cost Calculations
- Return on Investment
- Soft Cost Savings
- Simple ROI
- Man vs. Machine
- Helpful Labor Facts and Resources
- Productivity Resources
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