TAILIEUCHUNG - Lecture The restaurant: From concept to operation (7th edition): Chapter 11 - Walker

Chapter 11 - Organization, recruiting, and staffing. After reading and studying this chapter, you should be able to: Describe the processes for creating job and task analyses, describe the components of a job description and list the guidelines for creating one, identify legal issues surrounding hiring and employment. | Chapter 11 Organization, Recruiting, and Staffing The Restaurant: From Concept to Operation, 7th edition Courtesy of Casteli’s Restaurant Objectives After reading and studying this chapter, you should be able to: Describe the processes for creating job and task analyses Describe the components of a job description and list the guidelines for creating one Objectives (cont’d.) Identify legal issues surrounding hiring and employment Determine the legality of potential interview questions Job Descriptions Well organized restaurant has written job descriptions and specifications Guidelines Describe the job, not the person in the job Do not describe in fine detail Use short, simple, and to the point sentences Explain technical jargon if used Job Descriptions (cont’d) Make the description detailed enough to include all aspects of the job Include essential functions and outcomes expected Job Instruction Sheet Task analysis can be converted into job instructions .

• Quản trị kinh doanh
• The restaurant
• Lecture The restaurant
• Restaurant operations
• Restaurant management
• Staffing the restaurant
• Civil rights laws
• Restaurant leadership
• Restaurant concepts
• Restaurant industry
• Kitchen display systems
• Restaurant business
• Marketing plans
• Forecast restaurant sales
• Income statement
• American style restaurants
• Fast food restaurants
• Chain restaurants
• Sandwich shops
• Pricing strategy
• Menu pricing strategies
• Kitchen planning
• Equipping the kitchen
• Food purchasing
• Food purchasing system
• Alcoholic beverage licenses
• Nonalcoholic beverages
• Recycling to reduce costs
• Labor costs
• Food production
• Food sanitation
• Training programs
• Foodservice teams
• Ebook BEP technologie restaurant
• BEP technologie restaurant
• Les coutumes francaises
• Formules de restauration commerciale
• La brigade de restaurant
• La communication professionnelle et commerciale
• L'économat principal
• La lingerie principale
• Organisation du travail
• La restauration automatique
• Décoration du restaurant
• From Concept to Operation
• Kinh doanh nhà hàng
• Quản trị kinh doanh
• Kinh doanh dịch vụ
• Restaurant service
• Ebook Restaurant service basics
• Dịch vụ nhà hàng
• Table service
• Table settings
• Initiating the service
• Serving the meal
• Emergency procedures
• Handling service using technology
• Bar service
• BMC Pulmonary Medicine
• Cooking fumes
• Kitchen smoke
• Restaurant workers
• Restaurant health and safety
• Respiratory health
• Health symptoms
• Introduction to management in the hospitality industry
• The hospitality industry
• Food service
• The restaurant business
• Restaurant industry organization
• English vocabulary
• Restaurant English vocabulary
• Restaurant vocabulary
• Learning English
• Effective method of learning English
• Admission Requirements
• Skills Inventory
• Hiring Trends
• Restaurant Manager
• Financial Aid
• Hotel management
• Career starter
• Quản lý nhà hàng
• Quản lý khách sạn