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 |  The Food Service Professional GUIDE TO Controlling Restaurant & Food Service Labor Costs
Expert advice and guidance on setting performance standards. Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today.
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The Food Service Professional GUIDE TO Controlling Restaurant & Food Service Labor Costs
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Controlling Restaurant & Food Service Labor Costs
 Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today. This step-by-step guide is easy to read and understand, with the information "boiled down" to its essence. Filled to the brim with up-to-date and pertinent information, this book cover all the bases, providing clear explanation and helpful, specific information.
- Expert advice and guidance on setting performance standards
- Step-by-step descriptions of tools and techniques used to control costs
- Real-world, time-tested examples from the experts
Table of Contents
- 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
- 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
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