food and beverage 7

Complete the following for this assignment:

  • Create a strategic guide for your management employees identifying and explaining the different labor cost principles.
  • Explain the challenges in determining labor costs, and provide solutions on how to manage those challenges.
  • Create a labor schedule template to include in your guide.
  • Explain service labor ratios and what practices management should use to evaluate labors costs.

Your assignment should be between 600–800 words, double-spaced, in 12-pt. Times New Roman font, with 1-inch margins. There should be limited spelling and grammatical errors.

You must incorporate at least 1 outside resource with proper APA citations. Please cite your resources for information used for this assignment.

 

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