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

Virginia Polytechnic Institute and State University. Extension DivisionOlsen, Michael D.2015-08-052015-08-051977http://hdl.handle.net/10919/5542454 pagesapplication/pdfen-USVirginia 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.LD5655 .A762Hospitality industry -- Cost controlSystems 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, legislationExtension publication36303905