Program Web Address
hospitality.fiu.edu
Abstract
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.
Recommended Citation
Moll, Steven V.
(1983)
"Labor Cost Analysis for the Food Service Industry,"
Hospitality Review: Vol. 1:
Iss.
2, Article 6.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol1/iss2/6
