Lecture Food and beverage cost control (6th Edition): Chapter 7 - Dopson, Hayes, Miller

Chapter 7 - Managing the cost of labor. This chapter presents the following content: Labor expense in the hospitality industry, evaluating labor productivity, maintaining a productive workforce, measuring current labor productivity, managing payroll costs, reducing labor-related costs, technology tools.

Từ khóa: Food cost control, Beverage cost control, Cost control, foodservice management, Food service management, The cost of labor