# Section

Review Key Concepts

1. Analyze why positive reinforcement and mentoring are good methods of employee training.

2. Describe the qualities of an effective work area.

3. Explain a manager's responsibility for equipment handling.

Practice Culinary Academics ^^ English Language Arts

4. Read articles in trade publications about management issues such as scheduling conflicts, handling delayed orders, and equipment breakdowns. Briefly summarize each article and your thoughts in response to the article. Discuss the articles you read and your thoughts about them as a class. Attach copies of the article to your summary page and turn them in.

NCTE 7 Conduct research and gather, evaluate, and synthesize data to communicate discoveries.

' Mathematics

. A small deli requires four employees: two sandwich makers (who earn \$10.25/hour), a cashier (who earns \$9.75/hour), and a manager (who earns \$850/ week). If the deli is open 40 hours in a week, what are its total weekly labor costs? What is its average hourly cost?

tfBH^fflSE Calculating Labor Costs Calculate a company's total direct labor cost for a time period by adding all salaries and wages paid to employees over that period. Labor costs may also be averaged per hour.

Starting Hint Calculate the weekly wages paid to the three hourly employees by multiplying each pay rate (\$10.25/hour, \$9.75/hour) by the number of hours worked per week (40). Add these amounts to the manager's weekly salary to find the total labor costs. Divide this sum by 40 to find the average hourly cost.

NCTM Number and Operations Compute fluently and make reasonable estimates.

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