MARC Record from marc_nuls

LEADER: 05302cam 2200397 a 4500
001 9921167580001661
005 20150423133507.0
008 020820s2003 flu b 001 0 eng
010 $a 2002013541
019 $a56085161
020 $a0910627177 (pbk. : alk. paper)
035 $a(CSdNU)u250691-01national_inst
035 $a(OCoLC)50478426
035 $a(OCoLC)50478426
037 $a1139465$bQBI
040 $aDLC$cDLC$dOCLCQ$dQBX$dBAKER$dOrPss
042 $apcc
049 $aCNUM
050 00 $aTX911.3.L27$bF85 2003
082 00 $a647.95/068/1$221
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
260 $aOcala, Fla. :$bAtlantic Pub. Group,$cc2003.
300 $a144 p. ;$c21 cm.
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.
650 0 $aFood service$xLabor productivity.
650 0 $aFood service$xCost control.
830 0 $aFood service professionals guide to ;$v7.
938 $aQuality Books, Inc.$bQUAL$na 02013541
938 $aBaker & Taylor$bBKTY$c19.95$d14.96$i0910627177$n0004056893$sactive $zB&T Title: Controlling Restaurant and Food Service Labor Costs
949 $aTX 911.3.L27 F85 2003$i31786102273312
994 $a92$bCNU
999 $aTX 911.3 .L27 F85 2003$wLC$c1$i31786102273312$d1/18/2012$e8/6/2009 $lCIRCSTACKS$mNULS$n6$q1$rY$sY$tBOOK$u8/3/2005