Add to ORKGThere 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
The author analyzes employment contract and labor demand models of the Fair Labor Standards Act (FLS...
Costs of food service system resources are steadily increasing, with labor being cited as the most c...
Employees in service organizations such as restaurants are humans, and their productivity is often h...
There are many factors which can assist in controlling the cost of labor in the food service industr...
Excerpts from the report: The increase in demand for food away from home has engendered an increase...
This book is the guide to how to maximize revenues, control expenses, and optimize financial objecti...
Restaurants experience many challenges, including economic uncertainty, competition, demographic shi...
The article discusses the role of labor cost in the Russian economy and its structure. The author ha...
A simultaneous equation model is estimated to explain labor market phenomena (including wages, emplo...
The distribution of dietary labor time was studied in two phases at a university hospital. The objec...
This article describes how foodservice managers can effectively manage cost con-trol in the workplac...
This study dealt with labor turnover in a paper producing industry in Georgia/ Labor turnover is a p...
This research project was done to determine, by work function, the production labor time expended by...
this document for non-commercial purposes by any means, provided that this copyright notice appears ...
The purpose of this study is to provide a guide to managers and supervisors in the commercial foodse...
The author analyzes employment contract and labor demand models of the Fair Labor Standards Act (FLS...
Costs of food service system resources are steadily increasing, with labor being cited as the most c...
Employees in service organizations such as restaurants are humans, and their productivity is often h...
There are many factors which can assist in controlling the cost of labor in the food service industr...
Excerpts from the report: The increase in demand for food away from home has engendered an increase...
This book is the guide to how to maximize revenues, control expenses, and optimize financial objecti...
Restaurants experience many challenges, including economic uncertainty, competition, demographic shi...
The article discusses the role of labor cost in the Russian economy and its structure. The author ha...
A simultaneous equation model is estimated to explain labor market phenomena (including wages, emplo...
The distribution of dietary labor time was studied in two phases at a university hospital. The objec...
This article describes how foodservice managers can effectively manage cost con-trol in the workplac...
This study dealt with labor turnover in a paper producing industry in Georgia/ Labor turnover is a p...
This research project was done to determine, by work function, the production labor time expended by...
this document for non-commercial purposes by any means, provided that this copyright notice appears ...
The purpose of this study is to provide a guide to managers and supervisors in the commercial foodse...
The author analyzes employment contract and labor demand models of the Fair Labor Standards Act (FLS...
Costs of food service system resources are steadily increasing, with labor being cited as the most c...
Employees in service organizations such as restaurants are humans, and their productivity is often h...