managingcompensation(ppt21)-经营管理(编辑修改稿)

managingcompensation(ppt21)-经营管理(编辑修改稿)内容摘要：

aged throughout the anization  Opportunities for upward mobility are limited  Opportunities to learn new skills are present  The costs of employee turnover and absenteeism in terms of lost production are high 169。 2020 by Prentice Hall 1012 Pay Structure of a Large Restaurant Developed Using a JobBased Approach Jobs Number of Positions Pay GRADE 6 GRADE 5 GRADE 4 GRADE 3 GRADE 2 GRADE 1 Chef Manager SousChef Assistant Manager Lead Cook Office Manager General Cook Short Order Cook Assistant to Lead Cook Clerk Server Hostess Cashier Kitchen Helper Dishwasher Janitor Busser Security Guard 2 1 1 2 2 1 5 2 2 1 45 4 4 2 3 2 6 2 $$$$21/hr. $$ $$ $$ $$169。 2020 by Prentice Hall 1013 Pay Schedule of a Large Restaurant Designed Using a SkillBased Approach Skills 5 4 3 • Create new items for menu • Find different uses for leftovers (., hot dishes, buffets) • Coordinate and control work of all employees upon manager’s absence • Cook existing menu items following recipe • Supervise kitchen help • Prepare payroll • Ensure quality of food and adherence to standards • Schedule servers and assign workstations • Conduct inventory • Organize work flow on restaurant floor $ $ $ Pay Skill Block 169。 2020 by Prentice Hall 1014 Pay Schedule of a Large Restaurant Designed Using a SkillBased Approach (cont.) Skills 2 1 • Greet customers and anize tables • Take orders from customers • Bring food to tables • Assist in kitchen with food preparations • Perform security checks • Help with delivery • Use dishwashing equipment • Use chemicals/disinfectants to clean premises • Use vacuum cleaner, mop, waxer, and other cleaning equipment • Clean and set up tables • Perform routine kitchen chores (., making coffee) $ $Pay Skill Block 169。 2020 by Prentice Hall 1015 The Key Steps in Creating JobBased Compensation Plans 169。 1998 by Prentice Hall 1. Job Analysis Job Evaluation for Internal Equity 2. Job Descriptions Identify Compensable Factors 3. Job。