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Controlling restaurant & food service labor costs / by Sharon Fullen.

By: Fullen, Sharon L.
Series: The Food service professionals guide to7. Publisher: Ocala, Fla. : Atlantic Pub. Group, c2003Description: 144 p. ; 21 cm.ISBN: 0910627177.Other title: Controlling restaurant and food service labor costs.Subject(s): Food service -- Labor productivity | Food service -- Cost ControlDDC classification: 647.950681
Contents:
Introduction - 1. The foundation of success - 2. Building your team - 3. Saving payroll dollars - 4. Training - 5. Employee supervision - 6. Scheduling your staff - 7. Productivity - 8. Productive building - 9. Financial decisions.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU

Floor 4, Shelf 22 , Side 1, TierNo 1, BayNo 1

 647.950681 FUL (Browse shelf) 1 Available SHTEx,70002,03,AD 5000028637
Main Collection Taylor's Library-TU

Floor 4, Shelf 21 , Side 2, TierNo 5, BayNo 8

 647.950681 FUL (Browse shelf) 1 Available SHTEx,70002,03,AD 5000028646

"Expert advice and guidance on setting performance standards. -- Step-by-step descriptions of tools and techniques used to control costs. -- real world time tested examples from the experts"--Cover.

"365 insider secrets revealed!"--Cover.

Introduction - 1. The foundation of success - 2. Building your team - 3. Saving payroll dollars - 4. Training - 5. Employee supervision - 6. Scheduling your staff - 7. Productivity - 8. Productive building - 9. Financial decisions.