Files

Abstract

Excerpt from the Report: The objective of this research was to provide the food service industry with basic labor productivity measures for popular breakfast menu items, including time values for work elements common to the production of many menu items. These basic productivity measures may be used to determine the direct labor costs to produce a specific menu order and as building blocks to develop productivity measures for scheduling employees and controlling labor costs.

Details

PDF

Statistics

from
to
Export
Download Full History