tailieunhanh - 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 . | 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 Comprise a list of the work steps Arranged in sequential order if there is a natural cycle to the work Serve as a guide for new employees and as a quality assurance measure for the maintenance of work standards Organizing People and Jobs Every restaurant is organized so these restaurant functions are performed: Human resources management and supervision Food and beverage purchasing Receiving, storing, and issuing Food preparation Organizing People and Jobs (cont’d) Foodservice Food cleaning; dish and utensil washing Marketing/sales Promotion, advertising, and public relations Accounting and auditing Bar service As restaurants grow, specialization of function becomes necessary Organizational Chart © John Wiley & Sons, Inc. © John Wiley & Sons, Inc. Staffing the Restaurant Key words in finding the right people and preparing them to work successfully: Recruitment Pre-employment testing Interviewing Selection Employment Placement Orientation and training Recruitment
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