Management Basics Vocab.

Scheduling too many people to work on a given shift.

• Direct Labor

• Overstaffing

The staff of a food service operation

• Human Resources

• Forecast

Wages paid to employees

• Indirect Labor

• Direct Labor

Operations costs for things like employee health insurance, taxes, & Vacations

• Indirect Labor

• Direct Labor

Shows how money flows in a business

• Break Even

• Profit & Loss Statement

Anticipating future business needs

• Breakeven

• Forecast

When projected cost = projected income

• Breakeven

• Direct Labor

Process making new employees familiar with foodservice policies, procedures, and job duties.

• Mentors

• Orientation

Praising an employee when their job/task is done correctly.

• Orientation

• Positive Reinforcement

Employees who have an understanding of their job and can help new hires.

• Mentors

• Positive Reinforcement