Labor Utilization and Operating Practices in Table Service Restaurant (Classic Reprint)

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Excerpt from Labor Utilization and Operating Practices in Table Service RestaurantEmployees in family-type restaurants were scheduled 4 percent more effectively than in cc casion-type restaurants. This percentage indi cates that management has more effective control over productivity in smaller restaurant operations (square feet of area) with fewer employees.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.