{"product_id":"managing-employees-in-foodservice-operations-isbn-9781394208418","title":"Managing Employees in Foodservice Operations","description":"\u003cb\u003eManaging Employees in Foodservice Operations\u003c\/b\u003e \u003cp\u003e\u003cb\u003eObtain and retain skilled, professional employees with this accessible guide\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eA foodservice operation can only remain successful if its employees are served as well as its customers. Just as a business with no customers will fail for lack of revenue, one without skilled, professional, satisfied staff will be unable to provide service at the level customers demand. Attracting and retaining qualified staff is a critical challenge for the modern foodservice industry, and one which is only becoming more urgent in today’s market. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eManaging Employees in Foodservice Operations \u003c\/i\u003eoffers a uniquely foodservice-oriented guide to obtaining, training, and retaining employees in a fast-paced and highly competitive industry.  \u003c\/p\u003e\u003cp\u003eThe book provides: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e Content perfectly aligned with a two-year community college program courses in human resources, supervision, small business administration, or related subjects\u003c\/li\u003e \u003cli\u003e Detailed discussion of topics including workplace health and safety, recruitment and retention, and many more\u003c\/li\u003e \u003cli\u003e Ideas cultivated during the authors’ decades of combined experience in hospitality, foodservice, leadership, and research\u003c\/li\u003e \u003cli\u003e Material to support instructors conducting courses, including PowerPoints, chapter-by-chapter exam questions, and case studies\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eManaging Employees in Foodservice Operations \u003c\/i\u003eis ideal for students in foodservice-related courses, as well as professional business \u003c\/p\u003e\u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003eAcknowledgments xv\u003c\/p\u003e \u003cp\u003eDedication xvii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Leading the Foodservice Team 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFoodservice Operators as Leaders 2\u003c\/p\u003e \u003cp\u003eServing Guests and Employees 5\u003c\/p\u003e \u003cp\u003eLeadership Styles 6\u003c\/p\u003e \u003cp\u003eMission Statements and Core Values 10\u003c\/p\u003e \u003cp\u003eImportant Leadership Practices 12\u003c\/p\u003e \u003cp\u003eAct the Way Employees Should Act 12\u003c\/p\u003e \u003cp\u003eShare Mission Statement and Core Values with Staff Members 13\u003c\/p\u003e \u003cp\u003eChallenge Existing Processes and Procedures 13\u003c\/p\u003e \u003cp\u003eEnable Employees with Trust and Delegation 14\u003c\/p\u003e \u003cp\u003eShow Appreciation for Individual Excellence 14\u003c\/p\u003e \u003cp\u003eSpecial Concerns of Foodservice Leaders 15\u003c\/p\u003e \u003cp\u003eEmployee Empowerment 15\u003c\/p\u003e \u003cp\u003eEmployee Team Development 17\u003c\/p\u003e \u003cp\u003eBenefits of Effective Teamwork 18\u003c\/p\u003e \u003cp\u003eCharacteristics of Effective Team Leaders 19\u003c\/p\u003e \u003cp\u003eCross-Functional and Self-directed Work Teams 19\u003c\/p\u003e \u003cp\u003eEthics 20\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Legal Aspects of Employee Management 26\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eUnderstanding Employment Law 27\u003c\/p\u003e \u003cp\u003eFederal Laws Affecting Employee Management 30\u003c\/p\u003e \u003cp\u003ePre-1964 Federal Employment Legislation 31\u003c\/p\u003e \u003cp\u003ePost-1964 Federal Employment Legislation 33\u003c\/p\u003e \u003cp\u003eState Laws Affecting Employee Management 41\u003c\/p\u003e \u003cp\u003eLocal Laws and Ordinances Affecting Employee Management 43\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Workplace Health and Safety 48\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Protecting Team Members 49\u003c\/p\u003e \u003cp\u003eLegal Aspects of Employee Protection 50\u003c\/p\u003e \u003cp\u003eFinancial Aspects of Employee Protection 50\u003c\/p\u003e \u003cp\u003eCreating a Healthy Workplace 52\u003c\/p\u003e \u003cp\u003eEmployee Assistance Programs 53\u003c\/p\u003e \u003cp\u003eEmployee Wellness Programs 54\u003c\/p\u003e \u003cp\u003eMaintaining a Safe Workplace 54\u003c\/p\u003e \u003cp\u003eThe Occupational Safety and Health Administration (OSHA) 55\u003c\/p\u003e \u003cp\u003eSafety Planning 59\u003c\/p\u003e \u003cp\u003eMaintaining a Secure Workplace 62\u003c\/p\u003e \u003cp\u003ePreventing Harassment 62\u003c\/p\u003e \u003cp\u003ePreventing Workplace Violence 67\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Developing Policies and Procedures 73\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCreating Policies and Procedures 74\u003c\/p\u003e \u003cp\u003ePolicy and Procedure Development 75\u003c\/p\u003e \u003cp\u003eKey Areas of Policy and Procedure Development 76\u003c\/p\u003e \u003cp\u003eSteps in Employee Policy and Procedure Development 82\u003c\/p\u003e \u003cp\u003eReviewing for Legal Compliance 84\u003c\/p\u003e \u003cp\u003eEmployee Handbooks 88\u003c\/p\u003e \u003cp\u003eRecordkeeping Requirements 91\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Recruiting and Retaining Team Members 98\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eJob Design and Job Creation 99\u003c\/p\u003e \u003cp\u003eThe Impact of Job Design 100\u003c\/p\u003e \u003cp\u003eEffectively Designing and Creating Jobs 102\u003c\/p\u003e \u003cp\u003eRecruiting Team Members 109\u003c\/p\u003e \u003cp\u003eInternal Recruiting 111\u003c\/p\u003e \u003cp\u003eTraditional External Recruitment Methods 112\u003c\/p\u003e \u003cp\u003eInternet-based External Recruitment Methods 114\u003c\/p\u003e \u003cp\u003eRecruitment of Diverse Team Members 115\u003c\/p\u003e \u003cp\u003eRetaining Team Members 117\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Interviewing and Selecting Team Members 122\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChoosing Valuable Team Members 123\u003c\/p\u003e \u003cp\u003eApplications 124\u003c\/p\u003e \u003cp\u003eInterviews 126\u003c\/p\u003e \u003cp\u003ePre-employment Testing 132\u003c\/p\u003e \u003cp\u003eBackground Checks and References 133\u003c\/p\u003e \u003cp\u003eNegligent Hiring 136\u003c\/p\u003e \u003cp\u003eMaking Job Offers 136\u003c\/p\u003e \u003cp\u003eRequired Documentation for New Team Members 138\u003c\/p\u003e \u003cp\u003eForm I-9 (Federal Form) 138\u003c\/p\u003e \u003cp\u003eForm W-4 (Federal Form) 139\u003c\/p\u003e \u003cp\u003eState and Local Tax Forms 140\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Orienting and Onboarding New Team Members 144\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eImportance of New Team Member Adaptation 145\u003c\/p\u003e \u003cp\u003eThe Adaptation Process 146\u003c\/p\u003e \u003cp\u003eSteps in the Adaptation Process 147\u003c\/p\u003e \u003cp\u003eFormal Orientation Programs 149\u003c\/p\u003e \u003cp\u003eThe Goals of Orientation Programs 150\u003c\/p\u003e \u003cp\u003eThe Impact of Orientation Programs on New Team Members 151\u003c\/p\u003e \u003cp\u003eThe Impact of Orientation Programs on Existing Team Members 152\u003c\/p\u003e \u003cp\u003eThe Impact of Orientation Programs on Guests 152\u003c\/p\u003e \u003cp\u003eKey Elements of Orientation Programs 152\u003c\/p\u003e \u003cp\u003eCompliance with Government Regulations 153\u003c\/p\u003e \u003cp\u003eCommunication of the Operation’s Mission and Culture 153\u003c\/p\u003e \u003cp\u003eCommunication of All Employee Benefits 154\u003c\/p\u003e \u003cp\u003eCommunication of Critical Policies 154\u003c\/p\u003e \u003cp\u003eIntroduction to the Operation and Other Team Members 158\u003c\/p\u003e \u003cp\u003eDetailed Explanation of the New Team Member’s Job Duties 158\u003c\/p\u003e \u003cp\u003eDocumentation 158\u003c\/p\u003e \u003cp\u003eSuccessful Onboarding of New Team Members 161\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Planning for Employee Training 166\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Training 167\u003c\/p\u003e \u003cp\u003eBenefits of Training 168\u003c\/p\u003e \u003cp\u003eTraining Obstacles and Myths 169\u003c\/p\u003e \u003cp\u003eTraining Principles 172\u003c\/p\u003e \u003cp\u003eCharacteristics of Effective Trainers 177\u003c\/p\u003e \u003cp\u003eSteps in Creating Effective Training Programs 179\u003c\/p\u003e \u003cp\u003eStep 1: Identify Training Needs 180\u003c\/p\u003e \u003cp\u003eStep 2: Develop Training Objectives 182\u003c\/p\u003e \u003cp\u003eStep 3: Develop Training Plans 184\u003c\/p\u003e \u003cp\u003eStep 4: Create Training Lessons 185\u003c\/p\u003e \u003cp\u003eStep 5: Develop (and Up-date) Training Handbooks 186\u003c\/p\u003e \u003cp\u003eTechnology and User-Generated Content (UGC) Scores 188\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Delivering and Evaluating Training 194\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eOn-Job Training 195\u003c\/p\u003e \u003cp\u003eOn-Job Training Steps 198\u003c\/p\u003e \u003cp\u003eStep 1: Preparation 198\u003c\/p\u003e \u003cp\u003eStep 2: Presentation 199\u003c\/p\u003e \u003cp\u003eStep 3: Practice and Demonstration 201\u003c\/p\u003e \u003cp\u003eStep 4: Coaching 202\u003c\/p\u003e \u003cp\u003eOther Individual Training Methods 203\u003c\/p\u003e \u003cp\u003eGroup Training 206\u003c\/p\u003e \u003cp\u003ePreparing for Group Training 207\u003c\/p\u003e \u003cp\u003eDelivering Group Training 208\u003c\/p\u003e \u003cp\u003eSpecial Training Considerations 210\u003c\/p\u003e \u003cp\u003eEvaluating Training Efforts 212\u003c\/p\u003e \u003cp\u003eEvaluation Before Training 215\u003c\/p\u003e \u003cp\u003eEvaluation During Training 216\u003c\/p\u003e \u003cp\u003eEvaluation After Training 216\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Compensating and Scheduling Staff 222\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Compensation 223\u003c\/p\u003e \u003cp\u003eThe Business Owner’s View of Compensation 224\u003c\/p\u003e \u003cp\u003eThe Foodservice Operator’s View of Compensation 225\u003c\/p\u003e \u003cp\u003eThe Staff Member’s View of Compensation 226\u003c\/p\u003e \u003cp\u003eCompensation of Team Members 230\u003c\/p\u003e \u003cp\u003eLegal Aspects of Compensation 231\u003c\/p\u003e \u003cp\u003ePayment of Salaries 231\u003c\/p\u003e \u003cp\u003ePayment of Hourly Wages 233\u003c\/p\u003e \u003cp\u003eCompensation of Tipped Employees 233\u003c\/p\u003e \u003cp\u003eBenefit Payments 236\u003c\/p\u003e \u003cp\u003eScheduling Team Members 241\u003c\/p\u003e \u003cp\u003eLegal Aspects of Scheduling 242\u003c\/p\u003e \u003cp\u003eSchedule Development and Distribution 243\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Appraising and Managing Staff 250\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePerformance Appraisal Programs 251\u003c\/p\u003e \u003cp\u003eThe Importance of Regular Performance Appraisal 252\u003c\/p\u003e \u003cp\u003eThe Characteristics of Effective Performance Appraisal 254\u003c\/p\u003e \u003cp\u003eBenefits of Performance Appraisal Programs 255\u003c\/p\u003e \u003cp\u003ePopular Performance Appraisal Methods 257\u003c\/p\u003e \u003cp\u003eAbsolute Standards 257\u003c\/p\u003e \u003cp\u003eRelative Standards 259\u003c\/p\u003e \u003cp\u003eTargeted Outcomes 260\u003c\/p\u003e \u003cp\u003eProgressive Discipline Programs 262\u003c\/p\u003e \u003cp\u003eDocumented Oral Warning 264\u003c\/p\u003e \u003cp\u003eWritten Warning 264\u003c\/p\u003e \u003cp\u003eSuspension 265\u003c\/p\u003e \u003cp\u003eDismissal 266\u003c\/p\u003e \u003cp\u003eStaff Separation 267\u003c\/p\u003e \u003cp\u003eVoluntary Separation 268\u003c\/p\u003e \u003cp\u003eInvoluntary Separation 268\u003c\/p\u003e \u003cp\u003eExit Interviews 271\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Managing Labor- Related Costs 276\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Importance of Labor Cost Control 277\u003c\/p\u003e \u003cp\u003eFactors Affecting Total Labor Costs 278\u003c\/p\u003e \u003cp\u003eTotal Labor Costs Reported on the Income Statement 283\u003c\/p\u003e \u003cp\u003eManaging and Controlling Total Labor Costs 289\u003c\/p\u003e \u003cp\u003eTypes of Labor Costs 290\u003c\/p\u003e \u003cp\u003eControlling Total Labor Costs 290\u003c\/p\u003e \u003cp\u003eAssessment of Total Labor Costs 294\u003c\/p\u003e \u003cp\u003eSales per Labor Hour 296\u003c\/p\u003e \u003cp\u003eLabor Dollars per Guest Served 297\u003c\/p\u003e \u003cp\u003eLabor Cost Percentage 298\u003c\/p\u003e \u003cp\u003eGlossary G-1\u003c\/p\u003e \u003cp\u003eIndex I-1\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eDavid K. Hayes, PhD, \u003c\/b\u003ehas taught hospitality courses at Purdue University, Texas Tech University, The University of Houston, and Lansing Community College. He has served as the Vice President of Broadcast and Video Training for the American Hotel \u0026amp; Lodging Educational Institute. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eJack D. Ninemeier, PhD, \u003c\/b\u003eis an Emeritus Professor in the School of Hospitality Business at Michigan State University. He has many years’ experience developing and providing training and resource materials for commercial and non-commercial foodservice operations. He has also written several hundred articles for trade journals and created numerous training monographs. \u003c\/p\u003e\u003cp\u003ePart of Wiley’s\u003ci\u003e Foodservice Operations: The Essentials\u003c\/i\u003e series.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eObtain and retain skilled, professional employees with this accessible guide\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eA foodservice operation can only remain successful if its employees are served as well as its customers. Just as a business with no customers will fail for lack of revenue, one without skilled, professional, satisfied staff will be unable to provide service at the level customers demand. Attracting and retaining qualified staff is a critical challenge for the modern foodservice industry, and one which is only becoming more urgent in today’s market. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eManaging Employees in Foodservice Operations \u003c\/i\u003eoffers a uniquely foodservice-oriented guide to obtaining, training, and retaining employees in a fast-paced and highly competitive industry.  \u003c\/p\u003e\u003cp\u003eThe book provides: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e Content perfectly aligned with a two-year community college program courses in human resources, supervision, small business administration, or related subjects\u003c\/li\u003e \u003cli\u003e Detailed discussion of topics including workplace health and safety, recruitment and retention, and many more\u003c\/li\u003e \u003cli\u003e Ideas cultivated during the authors’ decades of combined experience in hospitality, foodservice, leadership, and research\u003c\/li\u003e \u003cli\u003e Material to support instructors conducting courses, including PowerPoints, chapter-by-chapter exam questions, and case studies\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eManaging Employees in Foodservice Operations \u003c\/i\u003eis ideal for students in foodservice-related courses, as well as professional business operators and managers.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989564539109,"sku":"NP9781394208418","price":68.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781394208418.jpg?v=1761784616","url":"https:\/\/k12savings.com\/es\/products\/managing-employees-in-foodservice-operations-isbn-9781394208418","provider":"K12savings","version":"1.0","type":"link"}