Systems approach to labor cost control in food and lodging industry : equipment, type of service, sales volume, materials, preparation time, location, personnel policies, training, schedules, labor contracts, legislation

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dc.contributorVirginia Polytechnic Institute and State University. Extension Divisionen
dc.contributor.authorOlsen, Michael D.en
dc.date.accessioned2015-08-05T17:51:50Zen
dc.date.available2015-08-05T17:51:50Zen
dc.date.issued1977en
dc.format.extent54 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.oclc36303905en
dc.identifier.urihttp://hdl.handle.net/10919/55424en
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extension Serviceen
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.en
dc.subject.lccLD5655 .A762en
dc.subject.lcshHospitality industry -- Cost controlen
dc.titleSystems approach to labor cost control in food and lodging industry : equipment, type of service, sales volume, materials, preparation time, location, personnel policies, training, schedules, labor contracts, legislationen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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