Controlling Restaurant & Food Service Labor Costs

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From the "Food Service Professional Guide To" series, Controlling Restaurant & Food Service Labor Costs provides expert advice and guidance on setting performance standards to increase worker productivity, maintain the correct staffing levels, and increase the efficiency of your establishment! Not every labor-saving technique is difficult or expensive, and this book, packed with tips and examples shows you how even the smallest change can have a positive impact on your bottom line.

You'll learn how to train and build loyalty in your staff and how to lead a successful establishment. The advice in this book will have you well on your way to succeeding as a team and serving your customers well. 144 pages.