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Full-Text Articles in Business
Voluntary Termination In Restaurants: An Exploratory Determination Of Causes, R. Thomas George
Voluntary Termination In Restaurants: An Exploratory Determination Of Causes, R. Thomas George
Hospitality Review
Each year high numbers of employees voluntarily terminate their employment with restaurant organizations. The author reports the results of an exploratory determination of the reasons why a group of employees who left during a three-month period did terminate with the organizations. The subjects were examined as a total group and as subgroups identified by position. It was found that 47.8 percent of the time the manager is able to influence the factors which may lead to voluntary separation from the organization.
Economics Of Operating An Employee Food Service, Mickey Warner
Economics Of Operating An Employee Food Service, Mickey Warner
Hospitality Review
The author, who has spent 30 years as an operations executive in the food service industry seeks to acquaint management with some of the basic economics of operating an employee food service. The article is designed to assist the executive in understanding the basic philosophies and concepts of providing a food service to employees, as well as the cost factors involved in giving that service.
Labor Cost Analysis For The Food Service Industry, Steven V. Moll
Labor Cost Analysis For The Food Service Industry, Steven V. Moll
Hospitality Review
There are many factors which can assist in controlling the cost of labor in the food service industry. The author discusses a number of these, including scheduling, establishing production standards, forecasting workloads, analyzing employee turnover, combating absenteeism, and controlling overtime.