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Lecture Food and beverage cost control (5th Edition): Chapter 7 - Dopson, Hayes, Miller
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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. | Lecture Food and beverage cost control (5th Edition): Chapter 7 - Dopson, Hayes, Miller