Professional Documents
Culture Documents
Introduction
The cost labor is affected by several important considerations. Each plays role in
determining total cost of labor and labor cost percent in food and beverages
operation.
Direct employee cost, indirect cost and deferred cost are considered part of the
labor costs. The determinants discussed in the following sections that have a direct
effect on the total labor costs or on the cost of labor expressed as percentages of
sales.
employee departures.
High turnover rates often indicate employee dissatisfaction with either
2. Training
- All job required some level of training
- Training may entail merely showing a new dishwasher the location of the
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with the nature of the menu or the preferences of the restaurants clientele
Training must included daily meetings with servers to make sure that each
understands the menu fully and is aware of which items it is most
beneficial to sell.
Training can be key factor in reducing the labor turnover rate in restaurant.
Restaurants that have training programs that are both extensive and
effective tend to have employees who report greater job satisfaction.
3. Labor legislation
- Also known as labor law
located.
Minimum wage - the lowest wage permitted by law or by a special
agreement.
Minimum amount of compensation an employee must receive for
performing labor. Minimum wages are typically established by contract or
legislation by the government
4. Labor contracts
- contract between labor and management governing wages and benefits
-
project.
One effect of this may be to force the employer to hire someone for a job
even when existing employees may have the time and ability to do the job.
6. Outsourcing
Is a contracting out of a business process to a third-party
- Outsourcing sometimes involves transferring employees and assets from
-
7. Sales volume
- The quantity or
number
normal operations of
of goods sold
a company in
or services sold
a
in
the
specified period.
In the food service industry, sales volume equates to the number of food
-
Sales volume plays a key role in the profitability of a restaurant within the
8. Location
- Known that labor cost vary from one part of the country to another
- Labor costs as percentages of sales may not be lower at all because of
the lower menu prices effect in such areas.
9. Equipment
- If given the task to cook like making pasta or peeling potatoes, lower costs
can often result from doing this work with modern equipment than
-
10. Preparation
- All foodservice operations on a scale of a 0 to 100 to reflect the amount of
-
11. Service
- The action of helping or doing work for someone.
- An industry made
up
of companies that
Service industry
companies
are
involved
in
dominated businesses.
For establishment at the lower end of the scale, labor cost for the service
tends to be minimal.
12. Menu
list of dishes available in a restaurant
In a restaurant, a menu is a presentation of food and beverage offerings.
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on labor cost.
Restaurant that open only for dinner will have lower labor cost than that
14. Weather
Is clearly one that is completely beyond any managers control, but it can
industry.
Bad weather deters potential customers from venturing out to restaurants.
In weather condition, it can increase sales volume in hotel dining rooms for
the very same reason.
Conclusion
For the determinants of labor cost it is apparent that each of these must be taken
into account in analyzing labor costs. Each manager or owner must base the desired
and optimal labor cost and labor cost percentages for an operation on an array of
relevant factors and must recognize that labor cost in particular operation will be
affected to a greater or lesser extent by the various determinants discussed.
The impact of each of these varies considerably from one establishment to
another. Having addressed the element of employee compensation and some major
determinants of labor cost and labor cost percent, it is now appropriate to turn our
attention to the primary subject of the part of the text of labor cost control.