MARC record from Internet Archive

LEADER: 07857cam 2200649Ki 4500
001 ocn867773549
003 OCoLC
005 20200630031912.0
008 140109s2003 flu ob 001 0 eng d
006 m o d
007 cr cnu---unuuu
040 $aVALIL$beng$erda$epn$cVALIL$dTEFOD$dOCLCO$dTEFOD$dOCLCQ$dOCLCO$dYDXCP$dTEFOD$dEBLCP$dDEBSZ$dOCLCO$dMERUC$dOCLCQ$dUKAHL$dOCLCQ$dN$T
019 $a918624650
020 $a9781601381033$q(electronic bk.)
020 $a1601381034$q(electronic bk.)
020 $z0910627177
020 $z9780910627177
035 $a(OCoLC)867773549$z(OCoLC)918624650
037 $a0B19457A-3481-4B91-9368-1C05364ED710$bOverDrive, Inc.$nhttp://www.overdrive.com
050 4 $aTX911.3.L27$bF85 2003eb
082 04 $a647.95/068/1$222
100 1 $aFullen, Sharon L.
245 10 $aControlling restaurant & food service labor costs /$cby Sharon Fullen.
246 3 $aControlling restaurant and food service labor costs
264 1 $aOcala, Fla. :$bAtlantic Pub. Group,$c[2003]
264 4 $c©2003
300 $a1 online resource (144 pages)
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
490 1 $aThe Food service professionals guide to ;$v7
504 $aIncludes bibliographical references and index.
505 0 $aThe 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.
588 0 $aPrint version record.
520 $aThe 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.
650 0 $aFood service$xLabor productivity.
650 0 $aFood service$xCost control.
650 7 $aBUSINESS & ECONOMICS$xIndustries$xHospitality, Travel & Tourism.$2bisacsh
650 7 $aFood service$xCost control.$2fast$0(OCoLC)fst00931087
650 7 $aFood service$xLabor productivity.$2fast$0(OCoLC)fst00931108
655 4 $aElectronic books.
776 08 $iPrint version:$aFullen, Sharon L.$tControlling restaurant & food service labor costs$z0910627177$w(DLC) 2002013541$w(OCoLC)50478426
830 0 $aFood service professionals guide to ;$v7.
856 40 $3Freading$uhttp://www.freading.com/ebooks/details/r:download/OTc4MTYwMTM4MTAzMw==
856 40 $3OverDrive$uhttps://www.overdrive.com/search?q=0B19457A-3481-4B91-9368-1C05364ED710
856 40 $3ProQuest Ebook Central$uhttps://public.ebookcentral.proquest.com/choice/publicfullrecord.aspx?p=2079979
856 40 $3VLeBooks$uhttp://www.vlebooks.com/vleweb/product/openreader?id=none&isbn=9781601381033
856 40 $3Excerpts$uhttps://samples.overdrive.com/food-service-professional?.epub-sample.overdrive.com
856 40 $3EBSCOhost$uhttp://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=930373
856 4 $3Image$uhttp://images.contentreserve.com/ImageType-100/4785-1/{0B19457A-3481-4B91-9368-1C05364ED710}Img100.jpg
938 $aAskews and Holts Library Services$bASKH$nAH20159646
938 $aEBL - Ebook Library$bEBLB$nEBL2079979
938 $aYBP Library Services$bYANK$n12574023
938 $aEBSCOhost$bEBSC$n930373
029 1 $aDEBSZ$b449495418
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 252 OTHER HOLDINGS