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

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

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

employees through payroll deductions.

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.

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

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

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

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.

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

Producing or capable of producing an effect or result.

A level set by managers to measure the amount of work performed by an employee.

A standard that refers to weight, count, or volume measure, such as portion sizes for menu foods and beverages, and employee production standards such as one cook per 50 covers.

A number calculated by adding all the sales for a specific period (hour, day, week, etc.) and then dividing the total by the total number of labor hours used during the same time period.

The number of employee work hours necessary in each job category to perform a given volume of forecasted production.