SUPPLEMENTAL MATERIAL CHAPTER 8 QUESTION
1. Prepare a day’s schedule for the kitchen staff made up of 2 dishwashers, 4 cooks, 3 cold prep workers, and 4 cashiers. Meal service starts at 7 am for breakfast and the cafeteria closes at 9 pm.
ANSWER
65
2. What are some of the benefits of using an electronic scheduling and time clock software program for a facility?
3. An employee is paid $20 per hour and has worked for 45 hours this week. How much overtime would the employee receive? What is the total amount the employee would be paid for his/her overtime?
4. Develop a performance standard for a dishwasher on washing utensils in a 3-compartment sink.
The electronic scheduling program can generate master schedules, daily schedules, a personal schedule for each employee, overtime reports, vacation and sick time reports and FTE reports to compare productivity.
A time and half of $20 is $10 so the employee would be paid $20 for the first 40 hours and then $30 for the extra 5. Therefore $20 X 40= $800 plus $30 X 5=$150. The total amount would be $950
• The dishwasher will wash all pots, pans, utensils, and bar glassware manually in a three-compartment sink.
• All sinks should be rinsed and cleaned prior to use. The first sink is for pre-soaking and washing. At least 110°F (as hot as tolerated) will help the detergent work. Before filling the second and third sinks, scrape any pots and pans that need presoaking and place them in the filled first sink.
• Fill the second sink—the rinsing compartment—with warm water too (at least 110°F).
• Then fill the third sink—the sanitizing compartment. Measure the sanitizer accurately considering the gallons of water in the 3rd sink. Based on the sanitizer manufacturer’s recommendations and label instructions, use water temperature of 75°F to 120°F to sanitize.
• The sanitizer is not rinsed off. All the small equipment washed in the 3 compartment sink will be air dried, not towel dried.
5. A CDM, CFPP needs to conduct performance reviews for the kitchen staff. What type of review process should be selected and why?
Conduct an absolute standards review of each employee using a checklist. The evaluation would list all the important performance items for each kitchen staff. Select a number to rate the performance of the employee related to each item. Combine this with the critical incident method where List any positive incidents or events that needed corrective action in the evaluation to substantiate the rating.
Foodservice Management—By Design
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