Human Resource Management in Catering and Restaurant Industry
Expert-defined terms from the Advanced Certificate in Catering and Restaurant Management course at London School of Planning and Management. Free to read, free to share, paired with a globally recognised certification pathway.
Accountability refers to the responsibility of human resource managers in… #
In the context of the Advanced Certificate in Catering and Restaurant Management, accountability is crucial in maintaining high standards of service delivery and customer satisfaction. For instance, a restaurant manager may be held accountable for ensuring that all employees follow the company's health and safety policies, and that any breaches are reported and addressed promptly.
Appraisal refers to the process of evaluating an employee's job performan… #
In the catering and restaurant industry, appraisals are essential in identifying areas of strength and weakness, providing feedback, and setting goals for future development. For example, a chef may receive an appraisal that highlights their strengths in menu planning and weaknesses in team management, and may be given goals to improve their leadership skills.
Attendance refers to the regularity and punctuality of employees in attending wo… #
In the catering and restaurant industry, attendance is crucial in ensuring that the business operates smoothly and that customers receive high-quality service. For instance, a restaurant may have a policy of monitoring employee attendance and providing incentives for good attendance, such as bonus pay or extra time off.
Benchmarking refers to the process of comparing an organization's performance… #
In the catering and restaurant industry, benchmarking is essential in identifying areas for improvement and implementing changes to increase efficiency and effectiveness. For example, a restaurant may benchmark its customer satisfaction ratings against those of its competitors and implement strategies to improve its ratings.
Career development refers to the process of planning and implementing trainin… #
In the catering and restaurant industry, career development is crucial in attracting and retaining talented employees and developing future leaders. For instance, a hotel may have a career development program that provides training and mentorship opportunities for employees to move into management positions.
Competency refers to the skills and knowledge required to perform… #
In the catering and restaurant industry, competency is essential in ensuring that employees have the necessary skills to provide high-quality service and achieve business objectives. For example, a chef may be required to have competency in food safety and hygiene practices, as well as menu planning and cooking techniques.
Contract of employment refers to the agreement between an employer and em… #
In the catering and restaurant industry, contracts of employment are essential in protecting the rights of both employers and employees and preventing disputes. For instance, a restaurant may have a contract of employment that outlines the employee's job responsibilities, hours of work, and salary and benefits.
Corporate social responsibility refers to the ethical and moral ob… #
In the catering and restaurant industry, corporate social responsibility is essential in maintaining a positive reputation and attracting customers who value ethical and sustainable practices. For example, a restaurant may have a policy of sourcing local and sustainable ingredients, reducing waste and energy consumption, and supporting community initiatives.
Customer satisfaction refers to the level of satisfaction that customers… #
In the catering and restaurant industry, customer satisfaction is crucial in attracting and retaining customers and maintaining a positive reputation. For instance, a restaurant may measure customer satisfaction through surveys and feedback forms, and implement strategies to improve its ratings.
Diversity refers to the variety of different cultures, backgrounds, and p… #
In the catering and restaurant industry, diversity is essential in creating a positive and inclusive work environment and attracting a diverse customer base. For example, a restaurant may have a policy of recruiting employees from diverse backgrounds and providing training on cultural awareness and sensitivity.
Employee engagement refers to the level of commitment and motivation that… #
In the catering and restaurant industry, employee engagement is crucial in maintaining high levels of productivity and customer service. For instance, a hotel may have an employee engagement program that provides training and development opportunities, recognizes and rewards employee achievements, and encourages feedback and communication.
Employee retention refers to the ability of an organization to keep its employee… #
In the catering and restaurant industry, employee retention is essential in maintaining a stable and experienced workforce and reducing recruitment and training costs. For example, a restaurant may have an employee retention program that provides competitive salaries and benefits, opportunities for career development, and a positive and inclusive work environment.
Employment law refers to the regulations and legislation that gove… #
In the catering and restaurant industry, employment law is essential in protecting the rights of both employers and employees and preventing disputes. For instance, a restaurant may be required to comply with employment laws related to minimum wage, hours of work, and discrimination.
Equal opportunities refer to the principle of treating all employees fair… #
In the catering and restaurant industry, equal opportunities are essential in creating a positive and inclusive work environment and attracting a diverse customer base. For example, a hotel may have an equal opportunities policy that prohibits discrimination on the basis of race, gender, age, or disability.
Flexibility refers to the ability of an organization to adapt to changing … #
In the catering and restaurant industry, flexibility is essential in responding to changes in customer demand, market trends, and competitive pressures. For instance, a restaurant may have a flexible menu that can be adjusted to suit seasonal ingredients and customer preferences.
Grievance procedure refers to the process for addressing and resolving <i… #
In the catering and restaurant industry, grievance procedures are essential in maintaining a positive and inclusive work environment and preventing disputes. For example, a hotel may have a grievance procedure that provides a clear and fair process for employees to raise concerns and resolve disputes.
Health and safety refer to the practices and procedures for mainta… #
In the catering and restaurant industry, health and safety are essential in preventing accidents and injuries and maintaining a positive reputation. For instance, a restaurant may have a health and safety policy that outlines procedures for handling food safely, preventing slips and trips, and responding to emergencies.
Human resource management refers to the process of planning, organizing,… #
In the catering and restaurant industry, human resource management is essential in attracting and retaining talented employees, developing skills and knowledge, and maintaining a positive and inclusive work environment. For example, a hotel may have a human resource management strategy that provides training and development opportunities, recognizes and rewards employee achievements, and encourages feedback and communication.
Induction refers to the process of introducing new employees to the organ… #
In the catering and restaurant industry, induction is essential in ensuring that new employees have the necessary skills and knowledge to provide high-quality service and achieve business objectives. For instance, a restaurant may have an induction program that provides training on menu items, cooking techniques, and customer service standards.
Innovation refers to the process of introducing new and improved p… #
In the catering and restaurant industry, innovation is essential in responding to changes in customer demand, market trends, and competitive pressures. For example, a restaurant may introduce new menu items or cooking techniques to attract new customers and maintain a competitive edge.
Job analysis refers to the process of examining and describing the tas… #
In the catering and restaurant industry, job analysis is essential in creating accurate job descriptions, recruiting the right employees, and evaluating performance. For instance, a hotel may conduct a job analysis to identify the key responsibilities and skills required for a front desk manager position.
Job design refers to the process of creating and structuring jobs to maxi… #
In the catering and restaurant industry, job design is essential in creating jobs that are challenging and rewarding for employees, and that contribute to the achievement of business objectives. For example, a restaurant may redesign a job to include more autonomy and flexibility, and to provide opportunities for career development and advancement.
Job evaluation refers to the process of assessing and comparing the va… #
In the catering and restaurant industry, job evaluation is essential in determining fair and competitive salaries and benefits for employees. For instance, a hotel may conduct a job evaluation to determine the relative value of a front desk manager position compared to a housekeeping position.
Labor laws refer to the regulations and legislation that govern th… #
In the catering and restaurant industry, labor laws are essential in protecting the rights of both employers and employees and preventing disputes. For example, a restaurant may be required to comply with labor laws related to minimum wage, hours of work, and discrimination.
Leadership refers to the process of influencing and guiding others to ach… #
In the catering and restaurant industry, leadership is essential in creating a positive and inclusive work environment, developing skills and knowledge, and achieving business objectives. For instance, a hotel may have a leadership development program that provides training and mentorship opportunities for employees to develop their leadership skills.
Management refers to the process of planning, organizing, and controlling… #
In the catering and restaurant industry, management is essential in creating a positive and inclusive work environment, developing skills and knowledge, and achieving business objectives. For example, a restaurant may have a management team that is responsible for planning menus, controlling costs, and coordinating staff.
Motivation refers to the forces that drive employees to achieve their … #
In the catering and restaurant industry, motivation is essential in maintaining high levels of productivity and customer service. For example, a hotel may have a motivation program that provides incentives and rewards for employees to achieve their goals and perform at their best.
Onboarding refers to the process of introducing new employees to the orga… #
In the catering and restaurant industry, onboarding is essential in ensuring that new employees have the necessary skills and knowledge to provide high-quality service and achieve business objectives. For instance, a restaurant may have an onboarding program that provides training on menu items, cooking techniques, and customer service standards.
Organizational culture refers to the values and beliefs that shape… #
In the catering and restaurant industry, organizational culture is essential in creating a positive and inclusive work environment and achieving business objectives. For example, a hotel may have an organizational culture that values customer service, teamwork, and innovation.
Performance management refers to the process of planning, monitoring, and… #
In the catering and restaurant industry, performance management is essential in maintaining high levels of productivity and customer service. For instance, a restaurant may have a performance management system that provides regular feedback and coaching to employees, and that recognizes and rewards outstanding performance.
Quality management refers to the process of ensuring that products or ser… #
In the catering and restaurant industry, quality management is essential in maintaining high levels of customer satisfaction and achieving business objectives. For example, a hotel may have a quality management system that monitors customer feedback, complaints, and suggestions, and that implements changes to improve quality and service delivery.
Recruitment refers to the process of attracting and selecting talented… #
In the catering and restaurant industry, recruitment is essential in attracting and retaining talented employees and achieving business objectives. For instance, a restaurant may have a recruitment program that provides competitive salaries and benefits, opportunities for career development, and a positive and inclusive work environment.
Risk management refers to the process of identifying, assessing, and miti… #
In the catering and restaurant industry, risk management is essential in preventing accidents and injuries and maintaining a positive reputation. For example, a hotel may have a risk management program that identifies and assesses risks related to food safety, security, and emergency preparedness.
Selection refers to the process of choosing the most qualified can… #
In the catering and restaurant industry, selection is essential in attracting and retaining talented employees and achieving business objectives. For instance, a restaurant may have a selection program that uses interviews, assessments, and reference checks to choose the most qualified candidate for a job vacancy.
Strategic management refers to the process of planning, implementing, and… #
In the catering and restaurant industry, strategic management is essential in creating a positive and inclusive work environment, developing skills and knowledge, and achieving business objectives. For example, a hotel may have a strategic management plan that outlines goals and objectives for customer service, marketing, and financial performance.
Succession planning refers to the process of identifying, developing, and… #
In the catering and restaurant industry, succession planning is essential in developing future leaders and achieving business objectives. For instance, a restaurant may have a succession planning program that provides training and development opportunities, mentorship, and coaching to prepare future leaders for key roles.
Sustainability refers to the principle of operating in a way that minimiz… #
In the catering and restaurant industry, sustainability is essential in maintaining a positive reputation and attracting customers who value ethical and sustainable practices. For example, a hotel may have a sustainability program that reduces waste and energy consumption, sources local and sustainable ingredients, and supports community initiatives.
Talent management refers to the process of identifying, developing, and r… #
In the catering and restaurant industry, talent management is essential in attracting and retaining talented employees and achieving business objectives. For instance, a restaurant may have a talent management program that provides training and development opportunities, recognizes and rewards employee achievements, and encourages feedback and communication.
Teamwork refers to the process of collaborating and working together to a… #
In the catering and restaurant industry, teamwork is essential in maintaining high levels of productivity and customer service. For example, a hotel may have a teamwork program that encourages communication and collaboration among employees, and that recognizes and rewards team achievements.
Training refers to the process of providing employees with the necessary… #
In the catering and restaurant industry, training is essential in ensuring that employees have the necessary skills and knowledge to provide high-quality service and achieve business objectives. For instance, a restaurant may have a training program that provides on-the-job training, workshops, and seminars on menu planning, cooking techniques, and customer service standards.
Turnover refers to the rate at which employees leave an organization and… #
In the catering and restaurant industry, turnover is essential in maintaining a stable and experienced workforce and reducing recruitment and training costs. For example, a hotel may have a turnover reduction program that provides competitive salaries and benefits, opportunities for career development, and a positive and inclusive work environment.