Tricks of the Trade

Bain, Kent R.
April 2005
FoodService Director;4/15/2005, Vol. 18 Issue 4, p48
Trade Publication
Addresses the challenge on how to create the most efficient labor cost structure while exceeding expected service levels in the food service industry. Element determining a food service operation's labor requirements; Starting point to realigning labor costs; Effect of menu engineering on staff and products.


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