Chapter 06: Workplace Standards

A set of vocabulary flashcards covering operating standards, labor costs, scheduling tools, and quality monitoring methods in restaurant management.

Standards

The level of quality, speed, food safety, or hospitality that employees should demonstrate, outlining how a staff member should do each task.

Standard Operating Procedures (SOPs)

Written procedures that explain what employees must know and do, providing a task breakdown and standards to implement quality requirements.

Labor Costs

The money and benefit expenses paid to employees for their work.

Scheduling

The process of determining which employees will be needed to serve expected customers.

Crew Schedule

A chart that informs employees who receive wages about the days and hours that they are expected to work during a specific time period.

Wages

Money earned by an employee that is paid based on the number of hours worked.

Fringe Benefits

Money paid for employee benefits such as vacation or holiday pay, sick leave, and health insurance.

Salary

A fixed amount of money for a certain time period that does not vary based on the hours worked.

Average Daily Wage Formula

$\text{Average Daily Wage} = \frac{\text{Labor}}{\text{Work Days per Month}}$(\text{expressed as a calculation of labor costs over work days per month})

Pro Forma Budget

An estimate of revenues, expenses, and profit developed before a business opens.

Master Schedule

A planning tool that ensures the correct number of waged employees are in each position and indicates total wage hours and costs without using specific employee names.

Cross Training

Training employees to do tasks that are not normally part of their position to help leverage their assistance during slow periods.

Floaters

Employees who can perform all tasks in more than one position.

Line-up Meeting

A brief training session (also called a pre-shift meeting) held before the work shift begins to update employees about expected business, daily specials, and other operating concerns.

Variance

The difference between the budgeted costs and the actual costs.

Checklists

Tools used by supervisors and managers to ensure standards are met across shifts, covering areas such as finance, FOH service readiness, BOH sanitation, and the facility.

Communication Logs

Documents used to help managers communicate across shifts, capture information to identify patterns, and protect the operation from liabilities.