Chapter 9 Labor Cost Control

Job descriptions 


1. A heading that states the job title and the department in which the job is located. 

2. A summary of the duties of the job, typically written in paragraph 

3. A list of specific duties assigned to the job.  - Step by step instruction for doing the specific work  
 

Personnel recruitment and personnel selection 

1. Review recruitment practice 
2. Ensure candidates go through both their current skills and future potential. 
3. Give candidates chance to tell you what they know about your organization. 
4. Have a well thought out job descriptions 


Employee orientation and employee training

1. Introduction to the company 
2. Review of important policies and practices 
3. Review of benefits and services 
4. Benefit plan enrollment 
5. Completion of employment documents 
6. Review of employer expectations 
7. Setting of employee expectations 
8. Introduction to fellow workers 
9. Introduction to facilities 
10. Introduction to the job 



Employee supervision and employee appraisal 

For maximum effectiveness from workforce, every employee should know what is expected and how he or she is performing on the job. 

Direct monitoring: Direct observation by a manager or supervisor of an employee at work. 

Indirect monitoring: Developing variety of means or methods for assessing work without directly observing it. 

Comments

Post a Comment

Popular posts from this blog

Chapter 2 Determining Food And Beverage Standards

Standards cost and cost tools  .In performing an excellent cost control, it is crucial for us to understand all the elements of costs used in hospitality organization • COST – expense to a foodservice establishments for goods or services when the goods are consumed or service are rendered. • The cost of labor (people on duty)- value per hour or value per week • The cost of any item (meat) – value per piece, per gm or per individual portion. • The cost of drinks (liquor) – value per bottle, per drink, or per ounce.  Material cost is the cost of purchase/plus all costs incurred in getting the raw materials to the restaurant example, rice, vegetables and other food costs Formula: Opening stock + Cost of purchases      - Closing stock  -Cost of staff meals  = Material cost A labour cost is the cost of labour that can be traced directly to the manufactured goods. Fixed costs  • Unaffected by changes in sales volume  • Rent, rates, insurance, repair maintenance
Read more

Chapter 1 Introduction to Food And Beverage Control

Image
Food and beverage managers in control 3 main objective managers - Delight guest feels welcome  - Facilities work for guest  - Operation continue to provide service while also gain a profit  Management resources and objectives  .Planning: Set objectives, Decision and formulating policies   .Organizing: Analysing tasks and assigning them to individuals   .Motivating:  Helping individuals to form and develop to group “team spirit”.  Encourage staff management committee meetings   .Controlling: By observing, analys accounting records & reports  Profit and cost centers  . A cost center is a subunit of a company that is responsible only for its costs.  A profit center is a subunit of a company that is responsible for revenues and costs.   Definition and importance of control  Controlling is the process of monitoring and adjusting organizational activities to ensure they are being accomplished as planned.  Steps in the c
Read more