chapter 11 organization, recruiting, and staffing
TRANSCRIPT
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Chapter 11
Organization, Recruiting, and Staffing
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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
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Objectives (cont’d.)– Identify legal issues surrounding hiring and
employment– Determine the legality of potential interview
questions
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Task and Job Analysis• Task: related sequence of work• Job: series of related responsibilities• Job description: tasks and jobs written down• Job specification: identifies skills and
qualifications needed to perform the job
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Task and Job Analysis (cont’d.)• Task and job analysis approaches:
– Bottom-up method: frequently used when the organization already exists
• Work behavior of employees is the basis for analysis (e.g., shortcuts)
– Top-down method: used when opening a new restaurant
• Missions, goals, and objectives are examined to determine what tasks must be performed
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Technical Tasks Vary with the Establishment
• Each establishment will have somewhat different jobs and tasks within jobs– Tasks that might be broken out of a broiler
cook job are:• Care of broiler• Broiling seafood exactly as ordered• Broiling steaks exactly as ordered• Broiling chicken to specification• Cleaning the broiler
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Job Descriptions• 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– Make the description detailed enough to
include all aspects of the job– Include essential functions and outcomes
expected
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Job Specification• Lists education and technical/conceptual
skills a person needs to satisfactorily perform the job– Once the tasks are described a separate
section of the job description form can be developed
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The Job Instruction Sheet• Task analysis can be converted into job
instructions– Serve as a guide for new employees and as a
quality assurance measure for the maintenance of work standards
• Comprise a list of the work steps– Arranged in sequential order if there is a
natural cycle to the work
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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– Foodservice– Food cleaning; dish and utensil washing
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Organizing People and Jobs (cont’d.)
– Marketing/sales– Promotion, advertising, and public relations– Accounting and auditing– Bar service
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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
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Recruitment• Process by which prospective employees
are attracted to the restaurant – In order for a suitable applicant to be selected
for employment• Must be carried out in accordance to
federal and state employment laws
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Pre-employment Testing• Must be valid and reliable
– Valid test: measures what it is supposed to– Reliable test: shows the same results with
repeated testing• Range of tests to select from
– Examples: intelligence, aptitude, etc.• Some test for substance abuse and honesty• Some use psychological tests
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Interviewing• The purpose of the interview is to:
– Gain sufficient information to determine the applicant is capable of doing the job
– Give information about the company and the job
– Ask appropriate, but leading questions
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Ideal Employee Profiles• Employees:
– Constitute a large part of the restaurant’s ambiance, spirit, and efficiency
– Must fit with the restaurant style– Outgoing personalities fit well in the front of
the house– It is important to give employees a chance to
succeed
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Selection• Determining eligibility and suitability of a
perspective employee – How well they will do the job and fit in with the
team– Personal appearance, grooming, and hygiene are
important• Purpose is to hire an employee that will be a
team player and exceed expectations
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Employment of Minors• Teenagers, beginning at age 16, are
excellent candidates for almost every restaurant job– From bussing dishwashing to cooking and
order taking– Federal regulations control the work
permissible for minors (under age 16) – Age restrictions state the maximum amount of
hours a minor may work
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Employment of Undocumented Aliens
• Immigration Reform and Control Act of 1986: – Makes it illegal for employers to employ
undocumented aliens– Several documents are used to determine the
status of a prospective employee– Consequences of hiring undocumented aliens are
substantial fines
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Employee Sources• Include:
– Current employees– Facebook, Twitter, and the Internet– State employment service– Classified ads– Schools– Vendors and customers– Youth groups, fraternities, and sororities– Walk-ins
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Employee Sources (cont’d.)– Minority sources– Church groups– Bus ads– Radio– Veterans’ organizations– Retiree organizations – TV– Community bulletin boards– Job fairs and local partnerships
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Civil Rights Laws• Equal Employment Opportunity (EEO):
– Recruitment, selection, and promotion practices which are open, competitive, and based on merit
• American with Disabilities Act (ADA):– Prohibits discrimination against employees who
are disabled – Requires making “readily achievable”
modifications in work practices and conditions that enable them to work
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Hiring People Who Are Physically or Mentally Challenged
• Employees usually overlooked:– Those who are seriously disadvantaged
emotionally, mentally, or physically• Keep in mind that you are selecting
personnel for facilities used in the tasks to be performed– Avoid hiring those at obvious risk for the work
(e.g., a person with epilepsy may make a great book-keeper, but would be at risk as a cook)
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AIDS• Acquired Immune Deficiency Syndrome
– Cannot be transmitted through the air, water, or food
– Contracted by: • Exchange of bodily fluids• Shared needles • Infusion of contaminated blood• The placenta from mother to fetus
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Questions to Avoid: Application Form and during the Interview
• Include:– Marital status– Age– National origin– Family relationship– Mental or physical handicap– Race and/or sex– Injured worker– Religion
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Questions You Can Ask• Include:
– Work experience– Transportation– Availability– Hobbies/interests– Goals/ambitions– Sports– Languages
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The Multiple Interview Approach• Effective when there are plenty of
applicants available– During the first interview the candidate may be
given a rating of 1 to 5• Only those rating a 5 are given an additional
interview with a second interviewer
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Telephone References• Follow up by phone
– More effective than a written request– Direct the call towards applicants strengths
and weaknesses– Verify applicants’ information– Few people voluntarily make adverse
comments about applicants• Tone of voice and what is not said may be more
important than the words said
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Careful Selection of Personnel• Three main hiring objectives:
– Hire people who project an image and attitude appropriate for your restaurant
– Hire people who will work with you rather than spend their time fighting your rules, procedures, and system
– Hire people whose personal and financial requirements are a good fit with the hours and positions you are hiring for
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Screening• Screen out the substance abuser:
– Employment records may provide indicators• Pre-employment physicals and drug
examinations:– Permissible as long as they pertain to the job
and conform with ADA regulations