An organizational plan for a foodservice operation is necessary if performance standards are to be developed.
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Q1: Servers are classified as variable cost personnel.
Q2: Cashiers are classified as variable cost personnel.
Q4: Writing a job description forces management to
Q5: Work schedules for fixed cost personnel are
Q6: Job descriptions typically include the skills, education,
Q7: A job description lists the duties and
Q8: A simple method for developing an hourly
Q9: The manpower requirements for servers in a
Q10: During slow periods in a restaurant, the
Q11: On an organizational chart, the solid lines
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