Foundations of restaurant management 2 Chapter 10/ 11

A chart that shows employees' names and the days and times they are to work is called a

• Crew Schedule

• business plan

• master schedule

• employee production chart

Cross-training employees allows the restaurant to be able to

• cut down labor costs as one person can do multiple jobs

• have staff handle responsibilities outside their primary work responsibilities

• have less flexibility for4 creating staffing charts

• hire more management

A master schedule is a list of

• when your potential guests come into your restaurant

• how many employees you will need to staff the restaurant during a shift

• how many shifts each employee will get over a week

• potential sales and costs to calculate gross profit

Employee turnover is

• the amount of sales a restaurant does in a given time

• the number of employees a restaurant hires in a given year

• a measurement of how quickly employees are able to serve guests

• When labor cost are higher than expected

Scheduling too few of employees for a shift can result in

• less work being performed by each employee

• possible lower production quality, because the staff are stretched too thin

• better production times

• higher labor cost for the shift

Management needs to balance sales with labor cost in order to

• keep the labor cost high for great customer service

• keep labor cost low and don't worry about great service

• ensure a profit while keeping guest happy

• assist with scheduling the correct amount of staff

The master schedule should not list

• hours per employee position

• employee names

• total hours needed per day

• the estimated number of people needed per day

The crew schedule needs to be created with flexibility because

• employees will not follow procedures and make changes against the restaurants policies

• management may need to make adjustments to schedule for environmental reasons

• employees may want extra hours and write them in

• employees decide to change positions

Changes in business volume can

• cause changes to labor cost because of changing sales

• have no effect on labor cost for the day

• have no effect on labor cost for the week

• have no effect on labor cost for the month

The ideal labor cost

• represents what management predicts what will happen

• should not be something to worry about

• is a percentage of food cost for the restaurants

• does not include labor cost for management