Labor Cost Analysis for the Food Service Industry
| Data(s) |
01/01/1983
|
|---|---|
| Resumo |
There are many factors which can assist in controlling the cost of labor in the food service industry. The author discusses a number of these, including scheduling, establishing production standards, forecasting workloads, analyzing employee turnover, combating absenteeism, and controlling overtime. |
| Formato |
application/pdf |
| Identificador |
http://digitalcommons.fiu.edu/hospitalityreview/vol1/iss2/6 http://digitalcommons.fiu.edu/cgi/viewcontent.cgi?article=1027&context=hospitalityreview |
| Publicador |
FIU Digital Commons |
| Fonte |
Hospitality Review |
| Palavras-Chave | #Steven V. Moll #Food Service #Labor cost #Labor efficiency #Labor productivity #Scheduling #Bi-monthly paydays #FIU #Food and Beverage Management #Hospitality Administration and Management |
| Tipo |
text |
