Labor outlays 'under control'
- Immigration eyed as fix for labor-shortage woes. Prewitt, Milford // Nation's Restaurant News;10/02/2000, Vol. 34 Issue 40, p1
Reports on the use of immigration as a labor-shortage solution in the food service industry in the United States. Absence of workers among the former welfare recipients; Image of foodservice as low paying; Initiatives to deal with labor shortage.
- Companies make investment in employees by expanding training programs. Berta, Dina // Nation's Restaurant News;8/13/2001, Vol. 35 Issue 33, p6
Focuses on the expansion of the training programs by restaurant companies in the United States to address their labor supply challenges. Launch of a university by Perkins Restaurant and Bakery to train food service employees; Expansion of an effort for the cross-training of workers; Goal to...
- Pending immigration reform step toward helping foodservice solve its labor woes. // Nation's Restaurant News;8/13/2001, Vol. 35 Issue 33, p29
Editorial. Comments on the support of President George W. Bush to the campaign of the foodservice industry to provide permanent legal status for illegal immigrants in the United States. Assistance of the government in the labor problems of the industry; Reduction of the culpability of...
- The best employees money can buy won't stick around without the right incentives. Rien, Gregory B. // Nation's Restaurant News;04/02/2001, Vol. 35 Issue 14, p34
Comments on factors which may cause the shortage of employees in the United States food service industry. Qualifications for the job; Lack of employee motivation; Absence of job satisfaction.
- Caterers say employees hard to find, hard to keep. Hall, Jesse // New Orleans CityBusiness (1994 to 2008);02/28/2000, Vol. 20 Issue 36, p27
Reports on the labor shortage within the catering industry in New Orleans, Louisiana. Factors attributing to the current labor shortage in such industry sector; Difficulty of local caterers in filing up key positions; Disadvantages posed by the labor shortage for local catering businesses.
- Spry And Mighty. Kruse, Nancy // Restaurant Business;01/15/2000, Vol. 99 Issue 2, p71
Describes the labor shortage in the restaurant industry in the United States. Efforts of restaurant owners in handling the shortage; Increasing employee turnover rates in the industry; Focus made on cost containment, labor reduction and employee retention; Technologies being employed to...
- Foodservice execs should reflect melting pot of workers, customers. Wood, Kathleen // Nation's Restaurant News;6/14/2004, Vol. 38 Issue 24, p28
Discusses factors to be considered in order to build diverse executive talent in the food service industry in the United States. Qualified workforce; Customer marketing; Supplier diversity; Community and industry relationships.
- ORGANIZING THE POSTINDUSTRIAL WORK FORCE: LESSONS FROM THE HISTORY OF WAITRESS UNIONISM. Cobble, Dorothy Sue // Industrial & Labor Relations Review;Apr91, Vol. 44 Issue 3, p419
Using previously unexamined archival material, the author reconstructs one successful historical alternative to the kind of unionism that developed in mass production industries: the "occupational unionism" practiced from the 1900s to the 1960s by waitresses organized into the Hotel Employees...
- IN HEALTHCARE: Avg. hospital pay rises 4.6%. // FoodService Director;12/15/2001, Vol. 14 Issue 12, p54
Deals with issues concerning food service operations in hospitals in the U.S.. Salary increase of food service directors in hospitals for 2001; Issues and challenges facing the labor supply of the food service market.