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Controlling Restaurant and Food Service Labor Costs: 365 Insider Secrets Revealed (The Food Service Professional Guide To Series 7)
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Controlling Restaurant and Food Service Labor Costs: 365 Insider Secrets Revealed (The Food Service Professional Guide To Series 7)
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Overview
This new series of fifteen books - The Food Service Professional Guide TO 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 will not 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 are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You will be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!
Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president’s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 144 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.
Product Details
ISBN-13: | 9780910627177 |
---|---|
Publisher: | Atlantic Publishing Company FL |
Publication date: | 03/02/2003 |
Series: | The Food Service Professionals Guide to Series: 365 Secrets Revealed! , #7 |
Pages: | 144 |
Product dimensions: | 6.00(w) x 8.00(h) x 0.90(d) |
Table of Contents
Introduction | ||
1. | The Foundation of Success | |
Service is Paramount | 9 | |
People are Assets | 10 | |
Reducing Your People Costs | 11 | |
Profits are Everyone's Business | 12 | |
Management Commitment | 13 | |
2. | Building Your Team | |
Hiring Team Members | 15 | |
Your Challenge | 15 | |
Restaurant Employee Classifications | 15 | |
The Right Person for the Job | 16 | |
Clarifying Your Needs | 17 | |
Tasks | 17 | |
Skills and Responsibilities | 18 | |
Skill and Experience Training Expectations | 18 | |
Your Budget | 19 | |
Writing Job Descriptions | 19 | |
Job Description Tips and Resources | 20 | |
Your Employee Package | 21 | |
Wages | 21 | |
Gratuities | 22 | |
Employee Benefits | 23 | |
Costly (But Valuable) Benefits | 24 | |
Where to Find Your Next Employees | 25 | |
Advertising for People | 26 | |
Tips for Writing Powerful Ads | 27 | |
More Places to Find Help | 28 | |
Trainees for Hire | 29 | |
Outsourcing, Temps & Leasing | 31 | |
A Diverse Workforce | 32 | |
Employee Search Resources | 34 | |
Selecting the Right Candidate | 36 | |
Getting Ready to Interview | 37 | |
The Interview Process | 39 | |
Asking Probing Questions | 40 | |
Listening Intently | 41 | |
Judging Attitudes and Appearances | 41 | |
Pre-Employment Reviews | 42 | |
Hiring the Best Person for the Job | 43 | |
3. | Saving Payroll Dollars | |
Saving Payroll Dollars | 45 | |
Offer the Right Benefit Package | 46 | |
Tax Deductions & Credits | 47 | |
Take Advantage of Benefits and Subsidies | 49 | |
Government Employment Programs | 50 | |
Disabled Worker Programs | 52 | |
Other Helpful Tax-Savers | 53 | |
Hidden Payroll Expense Savings | 54 | |
Other Payroll Resources | 55 | |
4. | Training | |
Teaching Success | 57 | |
Invest in Training | 57 | |
Reasons for Training | 57 | |
Train the Trainer | 58 | |
Your Training Needs | 58 | |
Specific Training Areas | 59 | |
Setting Goals and Expectations | 60 | |
Establishing Quality, Productivity & Performance Standards | 61 | |
Productivity Standards | 62 | |
Training Plans | 64 | |
Starting Off Right | 65 | |
Meetings | 66 | |
Culinary and Hospitality Programs | 67 | |
In-House Training Programs | 68 | |
Adult Education | 69 | |
5. | Employee Supervision | |
Leadership | 71 | |
Leading by Example | 71 | |
Empowering People | 73 | |
Employee Motivation | 73 | |
Interesting Work | 74 | |
Employee Attitudes | 75 | |
Challenge Your Employees | 76 | |
Leadership Tips | 77 | |
Employee Policies | 78 | |
Gone, But Not Forgotten | 80 | |
Drug and Alcohol Problems | 81 | |
Employee Problems | 81 | |
Disciplinary Actions | 83 | |
Terminate Wisely | 84 | |
Employee Turnover | 85 | |
Why They Leave | 85 | |
The Cost of Turnover | 86 | |
6. | Scheduling Your Staff | |
The 8 Basic Scheduling Steps | 87 | |
Scheduling Truisms | 88 | |
Schedule Types and Patterns | 89 | |
Other Possible Scheduling Methods | 91 | |
The Negative Impacts of Understaffing | 92 | |
The Negative Impacts of Overstaffing | 93 | |
Scheduling Tips and Hints | 94 | |
Computerized Scheduling | 95 | |
7. | Productivity | |
Productivity | 97 | |
Productivity is Also a Quality Goal | 97 | |
Productive People | 98 | |
Streamlined Tasks | 102 | |
Work Smarter, Not Harder | 103 | |
Adopt Technology | 104 | |
Other Ways to Save Labor | 105 | |
8. | Productive Buildings | |
Building in Efficiency | 107 | |
Site Selection | 107 | |
Select Materials That Do the Work | 108 | |
Healthy Environments | 109 | |
Ergonomics | 110 | |
The Air We Breathe | 111 | |
Productive Environments | 112 | |
Beautiful and Carefree | 113 | |
Traffic and Workflow | 114 | |
Front-of-the-House Support Stations | 115 | |
Back-of-the-House--Your "Factory" | 116 | |
Employee Energy Boosters | 117 | |
Kitchen Design | 118 | |
Labor-Saving Equipment | 119 | |
Front-of-the-House Labor Savers | 120 | |
Communication Systems | 121 | |
Point-of-Sale Systems | 121 | |
Front-of-the-House Tools | 122 | |
Back-of-the-House Equipment | 123 | |
Purchasing Inventory-Control and Kitchen Equipment | 124 | |
Prep Equipment | 124 | |
Cleaning Equipment | 126 | |
Waste and Recycling Equipment | 126 | |
Storage Fixtures | 127 | |
Cooking Equipment | 127 | |
More Cooking-Equipment Tips | 129 | |
Beverage Tips | 130 | |
Other Cooking Innovations | 130 | |
Labor-Saving Equipment Resources | 131 | |
Manufacturer Lists, Articles, Reviews and Other Sources | 132 | |
9. | Financial Decisions | |
Accounting Assistance | 133 | |
Cost Analysis Terms | 134 | |
What Are My Payroll Costs? | 134 | |
Labor Cost Calculations | 135 | |
Return on Investment | 138 | |
Soft Cost Savings | 140 | |
Simple ROI | 140 | |
Man vs. Machine | 140 | |
Helpful Labor Facts and Resources | 142 | |
Productivity Resources | 142 |