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WorksheetsFoundations of Restaurant management 2 chapter 10
Total questions: 15
Worksheet time: 8mins
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
True or False:
The master schedule shows the names of employees
True
False
True or False:
If labor costs are higher than budgeted your profit will not be impacted
True
False
True or False:
Employee turnover will not impact labor costs.
True
False
True or False:
On call employees is a good way to manage the crew schedule
True
False
True or False:
Shift leaders are used in place of a manager
True
False
