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Flashcards in Part 2 Deck (18):
1

Floor control

Proper coordination of People Product Equipment Cleanliness (PEPC) or 4Ms to achieve shift objectives

2

Why the need for FSC?

To ensure delivery of quality products and services to cx

3

Basics of floor control

-managing people effectively
-managing products effectively
-managing equipment effectively
-managing cleanliness

4

Activities in managing crew

-crew training
-crew positioning
-manpower adjustment
-giving breaks
-crew motivation

5

What is a breaklist?

-form used for monitoring the work sched and break periods of crew

-it has 4 columns
C1 name C2 workhours C3 breaks C4 secondary duties

6

Pointers on giving breaks

- one 15min for every 4 to 5 1/2
- one 15min and one 30min for every 6hr
- two 15min and one 60min for 8hr
-no breaks should be given w/in first n last hour
- 15min after 2hr and long b after 4hr
- observe first report-first break policy
- managers should not go on break unless all mem of the crew of the same shift have taken their breaks

7

Critical points in scheduling

- # of crew sched for the day/hr is based on target sales
- undermanned situation
- overmanned situation

8

Undermanned situation

AS (actual sales) higher than FS (forecasted sales)

what to do?
-extend work hrs of other crew
-call crew ✔️ if they're avail
-reposition crew
-early in

9

Overmanned situation

AS (actual sales) lower than FS (forecasted sales)

What to do?
-early out
-✔️ other activities that can be done to increase crew productivity

10

Crew positioning

Position properly as they report to work

Aces in their places
✔️What station they're cert to work in
✔️Gen disposition for the day

11

Manager positioning

Service manager (dining n counter)
Production manager (prod area n back of the house)
Solo shift (counter, travel path: dining n prod area)

12

Check points

-enough crew to meet sales demand (scheduling)
-crew properly positioned (aces in their places, positioning)
-trained crew
-recognize good perf of crew (motivation)
-✔️ n encourage crew to practice 3Cs (communication, coordination, cooperation)

13

Managing products effectively

-ensure availability
-ensure quality

PCS

14

Managing equipment effectively

-all equipment are in good working condition
(Accord to purpose, complete parts, no signs of 3D - deterioration, defect or damage)

-equipment is clean and handled w/ TLC

15

Managing cleanliness

Tidy, well areanged, organized, absence of dirt, removable stains or any foul odor

16

Check point

-CAYGO
-towel management
-spot mop
-cleaning
-cleanliness n sanitation standards
-master cleaning sched

17

Crew training

Undergo IFC
shadow/buddy

18

Motivation

PIP Praise (Punish) in Public (private)
RIP Recognize (Reprimand) in Public (Private)