TAILIEUCHUNG - Lecture Principles of food, beverage, and labor cost controls (Ninth edition): Chapter 19 - Paul R. Dittmer, J. Desmond Keefe

Chapter 19 - Establishing performance standards. After reading this chapter, you should be able to: Explain the meaning and significance of quality and quantity standards in labor control, identify the three steps used to establish standards and standard procedures for employees, explain the need for an organizational plan,. | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition Organize the enterprise. Prepare job descriptions. Schedule employees. Interviews and observations are designed to provide information about the following: Job objectives Specific tasks required to achieve objectives Performance standards Knowledge and skills necessary Education and experience required Answer three questions What is to be done? When is it done? Where is it done? Contain three parts Heading that states the job title and the department in which the job is located Summary of the duties of the job (typically in paragraph form) List of the specific duties assigned to the job Determine the number of employees needed to serve a specified number of covers in a certain time period. Example: 8 servers for 500 covers in a three-hour lunch period Standard work hours = Number of servers × Number of hours 8 servers × 3 hours = 24 work hours Number of standard work hours × Hourly wage = Standard cost Example: 24 .

• Quản trị kinh doanh
• Labor cost controls
• Food controls
• Beverage controls
• Labor controls
• Establishing performance standards
• EmpLoyee performance
• Cost volume profit relationships
• Cost volume profit analysis
• Total labor cost
• Daily food cost
• Opening inventory
• Monitoring beverage operations
• Cost percent methods
• The control process
• Cost control
• Monthly inventory
• Monthly food cost
• Food production control
• Sales forecasting
• Standard food costs
• Actual figures
• Menu engineering
• Menu engineering worksheet calculations
• Controlling food sales
• Sales control
• Beverage purchasing control
• Alcoholic beverages
• Beverage receiving
• Beverage storing
• Beverage production control
• Straight drinks
• Beverage sales control
• Dram shop laws
• Training staff
• Training methods
• Monitoring performance
• Taking corrective action
• Variable costs
• Fixed costs
• Food purchasing
• Receiving control
• Food storing
• Issuing control
• Yield factor