Ebook Food and beverage cost control (Third edition): Part 2
➤ Gửi thông báo lỗi ⚠️ Báo cáo tài liệu vi phạmNội dung chi tiết: Ebook Food and beverage cost control (Third edition): Part 2
Ebook Food and beverage cost control (Third edition): Part 2
■■■■■k ChapterMahăgihg the Cost OF LaborOverview This chapter details the techniques used to control costs by establishing and monitoring labor cost s Ebook Food and beverage cost control (Third edition): Part 2standards. The factors that affect labor productivity, as well as methods for improving labor productivity, are presented. The chapter teaches you how to schedule employees based on established labor standards, as well as how to compute the labor cost percentage and other measures of labor productiv Ebook Food and beverage cost control (Third edition): Part 2ity.Chapter OutliheLabor Expense in the Hospitality IndustryEvaluating Labor Productiv ityMaintaining a Productive Workforce Measuring Current Labor PEbook Food and beverage cost control (Third edition): Part 2
roductivity Managing Payroll CostsReducing Labor Related CostsApply What You Have Learned,Key Terms and ConceptsTest Your SkillsHighlights At the conc■■■■■k ChapterMahăgihg the Cost OF LaborOverview This chapter details the techniques used to control costs by establishing and monitoring labor cost s Ebook Food and beverage cost control (Third edition): Part 2e schedules for use in a foodsen ice operation.o Analyze and evaluate actual labor utilization.Labor Expense in the Hospitality IndustryHaving the correct amount of food and beverage products in the operation to serve guests is important. Knowing how those products should be prepared273274CHAPTER 7 Ebook Food and beverage cost control (Third edition): Part 2Managing the Cost of Laboris vital also. Consider, however, the ease of Pauline. She manages the cafeteria of a large urban hospital. Both hospital stEbook Food and beverage cost control (Third edition): Part 2
aff and patients' visitors, who constitute the majority of tier guests, have good things to say about the quality of her food, 't hey complain often, ■■■■■k ChapterMahăgihg the Cost OF LaborOverview This chapter details the techniques used to control costs by establishing and monitoring labor cost s Ebook Food and beverage cost control (Third edition): Part 2rage and the salad bars. Pauline often feels that she needs more employees. She knows, however, that her current staff is actually larger than it was a few years ago. Of course, she also sen es more guests each day. Her question is: "Do I have the right number of employees scheduled at the right tim Ebook Food and beverage cost control (Third edition): Part 2es for the number of guests 1 anticipate today?” Unfortunately, Pauline is so busy "helping” her employees get through die meal periods that there seeEbook Food and beverage cost control (Third edition): Part 2
ms to be little time for thinking and planning about the strategies and techniques she will have to apply if she is to solve her labor-related custome■■■■■k ChapterMahăgihg the Cost OF LaborOverview This chapter details the techniques used to control costs by establishing and monitoring labor cost s Ebook Food and beverage cost control (Third edition): Part 2ore employees. Today’s foodservice manager, however, does not have that luxury. In the current light and increasingly costly labor market, you w ill nerd to learn the supervisory skills to motivate your current staff, as well as the cost control skills required to effectively evaluate their efforts. Ebook Food and beverage cost control (Third edition): Part 2Al one time, labor-related expenses were much less important to the foodservice manager than they are today. In some foodservice establishments, the cEbook Food and beverage cost control (Third edition): Part 2
ost of labor actually exceeds the cost of food and beverage products. Today’s competitive workforce would indicate that future foodservice managers mi■■■■■k ChapterMahăgihg the Cost OF LaborOverview This chapter details the techniques used to control costs by establishing and monitoring labor cost s Ebook Food and beverage cost control (Third edition): Part 2a greater level of importance than ever before, hl some sectors of the foodservice industry, a reputation for long hours, poor pay, and undesirable working conditions has caused quality employees to look elsewhere for a more satisfactory job or career. It docs not haveeto be that way, and it is up t Ebook Food and beverage cost control (Third edition): Part 2o you to help ensure that in your organization it is not When labor costs are adequately controlled, management has the funds necessary to create bothEbook Food and beverage cost control (Third edition): Part 2
desirable working conditions and pay a wage necessary to attract the very best employees the labor pool has to offer. In every service industry, bett■■■■■k ChapterMahăgihg the Cost OF LaborOverview This chapter details the techniques used to control costs by establishing and monitoring labor cost s Ebook Food and beverage cost control (Third edition): Part 2d wages you will pay your employees. Labor expense includes salaries and wages, but it also includes your other labor-related costs, hl addition Io salaries and w ages, the following expenses are also related to employees and, thus, are considered labor expenses:1.F1CA (Social Security) taxes2.Unemp Ebook Food and beverage cost control (Third edition): Part 2loyment taxesLabor Expense in the Hospitality Ind— — ,____5.Workers’compensation4.Group life insurance5.Health insurance6.Pension/retirement plan paymEbook Food and beverage cost control (Third edition): Part 2
ents7.Employee meals8.Employee training expenses9.Employee transportation10.Employee uniforms, housing, and other benefits11.Vacation/sick leave/perso■■■■■k ChapterMahăgihg the Cost OF LaborOverview This chapter details the techniques used to control costs by establishing and monitoring labor cost s■■■■■k ChapterMahăgihg the Cost OF LaborOverview This chapter details the techniques used to control costs by establishing and monitoring labor cost sGọi ngay
Chat zalo
Facebook