LEADER 00000cam 2200541Ki 4500
001 ocn867773549
003 OCoLC
005 20200327065622.1
006 m o d
007 cr cnu---unuuu
008 140109s2003 flu ob 001 0 eng d
019 918624650
020 9781601381033|q(electronic book)
020 1601381034|q(electronic book)
020 |z0910627177
020 |z9780910627177
035 (OCoLC)867773549|z(OCoLC)918624650
037 0B19457A-3481-4B91-9368-1C05364ED710|bOverDrive, Inc.
|nhttp://www.overdrive.com
040 VALIL|beng|erda|epn|cVALIL|dTEFOD|dOCLCO|dTEFOD|dOCLCQ
|dOCLCO|dYDXCP|dTEFOD|dEBLCP|dDEBSZ|dOCLCO|dMERUC|dOCLCQ
|dUKAHL|dOCLCQ|dN$T
049 STJJ
050 4 TX911.3.L27|bF85 2003eb
082 04 647.95/068/1|222
100 1 Fullen, Sharon L.
245 10 Controlling restaurant & food service labor costs /|cby
Sharon Fullen.
246 3 Controlling restaurant and food service labor costs
264 1 Ocala, Fla. :|bAtlantic Pub. Group,|c[2003]
264 4 |c©2003
300 1 online resource (144 pages).
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
490 1 The Food service professionals guide to ;|v7
504 Includes bibliographical references and index.
505 0 The Foundation of Success -- Service is Paramount --
People are Assets -- Reducing Your People Costs -- Profits
are Everyone's Business -- Management Commitment --
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 -- Saving Payroll Dollars -- Saving
Payroll Dollars -- Offer the Right Benefit Package -- Tax
Deductions & Credits -- Take Advantage of Benefits and
Subsidies -- Government Employment Programs -- Disabled
Worker Programs -- Other Helpful Tax-Savers -- Hidden
Payroll Expense Savings -- Other Payroll Resources --
Training -- 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 -- Employee Supervision --
Leadership -- Leading 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
Actions -- Terminate Wisely -- Employee Turnover -- Why
They Leave -- The Cost of Turnover -- Scheduling Your
Staff -- The 8 Basic Scheduling Steps -- Scheduling
Truisms -- Schedule Types and Patterns -- Other Possible
Scheduling Methods -- The Negative Impacts of
Understaffing -- The Negative Impacts of Overstaffing --
Scheduling Tips and Hints -- Computerized Scheduling --
Productivity -- Productivity is Also a Quality Goal --
Productive People -- Streamlined Tasks -- Work Smarter,
Not Harder -- Adopt Technology -- Other Ways to Save Labor
-- 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 Sources --
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.
520 The books in this series from the editors of the Food
Service Professional are the best and most comprehensive
books for serious food service operators available today.
These step-by-step guides on a specific management subject
range from finding a great site for your new restaurant to
how to train your wait staff and literally everything in
between. They are easy and fast-to-read, easy to
understand and will take the mystery out of the subject.
The information is boiled down to the essence. They are
filled to the brim with up-to-date and pertinent
information. The books cover all the bases, providing
clear explanations and helpful, specific information. All
titles in the series include the phone numbers and web
sites of all companies discussed. What you won't find are
wordy explanations, tales of how someone did it better, or
a scholarly lecture on the theory. Every paragraph in each
of the books is comprehensive, well researched, engrossing,
and just plain fun-to-read, yet are packed with
interesting ideas.
588 0 Print version record.
590 EBSCOhost|bSmall Business Reference Center
650 0 Food service|xLabor productivity.
650 0 Food service|xCost control.
650 7 BUSINESS & ECONOMICS|xIndustries|xHospitality, Travel &
Tourism.|2bisacsh
650 7 Food service|xCost control.|2fast|0(OCoLC)fst00931087
650 7 Food service|xLabor productivity.|2fast
|0(OCoLC)fst00931108
776 08 |iPrint version:|aFullen, Sharon L.|tControlling
restaurant & food service labor costs|z0910627177|w(DLC)
2002013541|w(OCoLC)50478426
830 0 Food service professionals guide to ;|v7.
914 ocn867773549
994 92|bSTJ
