1. When should labor control begin? Why? 2. Is it always necessary to have job descriptions and job specifications? Why or why not? 3. What are the steps in the process of selecting a new employee? Why are these steps important? 4. Why is it important to properly orient and train new employees as soon as they are hired? 5. What are the steps in conducting an employee performance evaluation? Why are they important? 6. What are some factors that influence employee work performance and productivity? 7. What are some questions to ask when analyzing work procedures? 8. What can be done to increase an employee's interest in work? 9. What can supervisors do to increase employee productivity? 10. Why is it important that supervisors get to know their employees? 11. What are examples of ways that motivation theory can be used in interactions with food and beverage employees? 12. Why are employee turnover rates so high in many food and beverage operations? What can be done to reduce turnover rates? What is the standard labor cost percentage to serve 50,75 , and 100 lunches, given the following number of standard labor hours (assume a guest check average for lunch of $14.75)