Chapter 15 Organization, Recruiting & Staffing Task & Job Analysis Job Descriptions Organizing...
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Transcript of Chapter 15 Organization, Recruiting & Staffing Task & Job Analysis Job Descriptions Organizing...
![Page 1: Chapter 15 Organization, Recruiting & Staffing Task & Job Analysis Job Descriptions Organizing People & Jobs Staffing the Restaurant Civil Rights Laws.](https://reader035.fdocuments.net/reader035/viewer/2022062304/56649dbb5503460f94aad67c/html5/thumbnails/1.jpg)
Chapter 15 Organization, Recruiting & Staffing
• Task & Job Analysis• Job Descriptions • Organizing People & Jobs• Staffing the Restaurant• Civil Rights Laws• Interviewing
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Task & Job Analysis
• Task: A related sequence of work.• Job: A series of related
responsibilities.• Job Analysis: Detailed
examination of tasks & jobs to be performed.
• Job Specification: Identifies the skills and qualifications needed to perform the job.
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Two Approaches to Task & Job Analysis • Bottom-Up Method: Most
frequently used when the organization already exists. – The work behavior of the employees is
the basis for analysis (ex. shortcuts).
• Top-Down Method: Used when opening a new restaurant. – Missions, goals & objectives are
examined to determine what tasks must be performed.
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Emphasize the Job Objective
• Examine the tasks separately, describe them & use the analysis as a basis for training.
• Create a clean & common understanding of the purpose & expected outcomes from each job.
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Guidelines for a Job Description• Job Title; reports to; location.• Describe the job, not the person in the
job.• Describe the performance standards:
What is expected as a result of doing the required work.
• Give a copy of the evaluation form for the job to the employee.
• Be sure that the requirements listed support the essential function of the job.
• Do not describe in fine detail.
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Guidelines for a Job Description• Sentences should be short,
simple & to the point. • If technical jargon is used,
explain it.• The description should be
detailed enough to include all aspects of the job.
• Include the amount of time to do each job function.
• Describe the job setting or environment.
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Job Specification• Lists the education and
technical/conceptual skills a person needs to satisfactorily perform the requirements of the job.– Once the tasks performed
in a job 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.– These serve as a guide
for new employees & as a quality assurance measure for the maintenance of work standards.
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Organizing People & Jobs• Every restaurant is organized so that
the following restaurant functions are performed:– Human resources management &
supervision.– Food & beverage purchasing.– Receiving, storing & issuing.– Food preparation.– Foodservice.– Food cleaning; dish & utensil washing.– Marketing/sales.– Promotion, advertising & public relations.– Accounting & auditing.– Bar service.
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Staffing the Restaurant
• Recruitment, pre-employment testing, interviewing, selection, employment, placement, orientation & training are key words in finding the right people & preparing them to work successfully in the restaurant.
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Recruitment
• Prospective employees are attracted to the restaurant in order for a suitable applicant to be selected for employment.
• This must be carried out in accordance to federal & state employment laws.
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Pre-employment Testing
• Must be valid and reliable.– A valid test measures what it is
supposed to measure.
– A reliable test shows the same results with repeated testing.
• There is a range of tests to select from (i.e., intelligence, aptitude, and achievement).
• Some restaurants test for substance abuse and honesty, & some use psychological tests to select the best possible employees.
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Interviewing
• The purpose of the interview is to:– Gain sufficient information
to determine that the applicant is capable of doing the job.
– Give information about the company & the job.
– Ask appropriate “legal but leading” questions.
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Ideal Employee Profiles• Employees constitute a large part
of the restaurant’s ambiance, spirit, and efficiency.
• Employees must fit into the job
(Ex. The ideal cook will not make the ideal server & vice versa).
• Outgoing personalities fit well in the front of the house.
• It is important to give employees a chance to succeed in the restaurant.
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Selection
• Determining the eligibility & suitability of a perspective employee (how well they will do the job & how well they will fit in with the team).
• Personal appearance, grooming, & hygiene are also important.
• The purpose is to hire an employee that will be a team player & exceed expectations.
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Employment of Minors• Several leading restaurant chains
have found that teenagers, beginning at age 16, are excellent candidates for almost every restaurant job, from bussing & dishwashing to cooking & order taking.
• A number of federal regulations control the kind of work permissible for minors (under age 16).
• There are age restrictions stating the maximum amount of hours a minor may work.
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Laws
• Immigration Reform and Control Act of 1986: Makes it illegal for employers to employ undocumented aliens.
• Equal Employment Opportunity (EEO): Recruitment, selection & promotion practices which are open, competitive & based on merit.
• American with Disabilities Act (ADA): Prohibits discrimination against employees who are disabled & requires making “readily achievable” modifications in work practices & working conditions that enable them to work.
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Questions You Can Ask:
• Experience• Work experience• Transportation• Languages• School• Sports• Availability• Goals/Ambition• Hobbies/Interests
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Interview Questions to Avoid
• Marital Status• Age• National Origin• Family Relationship• Mental or Physical
Handicap• Race• Sex• Injured Worker• Religion
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The Multiple Interview Approach
• 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.
– It is more effective than a written request.
• Direct the call towards the applicants strengths & weaknesses.
• Verify the applicants’ information.
• Few people voluntarily make adverse comments about applicants. – The tone of voice & what is not
said may be more important than the words that are said.
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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 & drug examinations are permissible as long as they pertain to the job and conform with ADA regulations.
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The End
Copyright © 2008 John Wiley & Sons, Inc.