CFC Chapter 9 Key Terms

The number of customer meals that a waitstaff member can serve in an hour.

• Productivity standard

• Covers per server

• Productive

• Standard man-hours

A chart that shows employees’ names and the days and times that they are to work.

• Production chart

• Kitchen chart

• Crew schedule

• Daily work schedule

The number of employees hired to fill one position in a year’s time.

• Employee turnover

• Staff turnover

• Standard man-hours

• Crew schedule

A program that sets aside money for Social Security payments, which is paid for by employers and

employees through payroll deductions.

• Labor Contract

• Federal Insurance Commission Act

• Medicare

• Federal Insurance Contributions Act (FICA)

Benefits provided by an employer that have monetary value but do not affect an employee’s basic wage rate, such as paid holidays or paid vacation.

• Fringe benefits

• Payroll dollars

• Gift card

• Quality standard benefit

An agreement between management and a union that represents the employees and that deals with wages, employee benefits, hours, and working conditions.

• Conditional contract

• Fringe benefits

• Labor contract

• Productivity standard

A template, usually a spreadsheet, showing the number of people needed in each position to run the restaurant or foodservice operation.

• Crew schedule

• Operations sheet

• Master schedule

• Production schedule

Contributions from payroll set aside for health benefits for people age 65 or older and for individuals with certain disabilities.

• Payroll dollars

• Fringe benefits

• Medicare

• Retirement fund

Any hours worked by nonmanagement employees beyond 40 hours in a workweek, by law compensated at a rate of at least 1.5 times the employee’s regular rate of pay.

• Overtime

• Productive

• Sales per labor hour

• Quality standard

The amount of money available for payroll for a scheduling period.

• Overtime

• Payroll dollars

• Medicare

• Federal Insurance Contributions Act (FICA)