Foundations of Restaurant management 2 chapter 10

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 on labor as one person can do multiple tasks

• have staff handle responsibilities outside their primary work responsibilities

• have less flexibility for creating staffing charts

• hire more management

The master schedule is a list of

• when potential guests come into your restaurant,

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

• how many shifts each employee will get over a week

• potential sales and cost to calculate gross profit

Employee turnover is

• the amount of sales an operation is doing for a given time

• the number of employees hired to fill one position in a year's time

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

• when labor costs are higher than predicted

Scheduling too few staff in the kitchen for a particular shift can result in

• less work being completed per staff member

• possible lower production quality, because the staff are stretched this

• better production times, because the staff will work as a better unit

• higher labor costs for the shift

Management needs to balance sales with labor costs in order to

• keep the labor costs high for great customer service

• keep labor costs low and not worry a about good service

• ensure a profit is made while keeping guests happy

• assist with scheduling the right 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 restaurant policies

• management may need to alter the schedule to deal with environmental changes

• employees may want extra hours and write them in

• employees decide to change positions

Changes in business volume can

• cause changes in labor costs, in order to deal with changing sales

• have not effect on labor costs because a master schedule needs to be followed

• have no effect on the labor cost of the month

• have very little effect over muliple months

The ideal labor cost

• represents what the restaurant management predicts will happen

• should not be a major factor to worry about

• is a percentage

• does not include labor cost for management