Labor cost control with limited staff

LABOUR COST CONTROL

Labor Cost Control with Limited Staff

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Abstract

A food service manager generally has a variety of responsibilities in a food and beverage facility and subsequent cost control to ensure delivery in such businesses . This calls for sound expertise in this area because the manager mostly takes care of scores of duties : from management of food production to service and the final sales all in a single stride . Quality of performance is normally judged in terms of good

service delivery and quality production : this explains why the food service manager must also manage properly the cost controls of the concern in to ensure success . One such sensitive area which if not well managed then the business may under perform is the management and control of revenues and expenses . This is because one sole objective of operating a business in the food and beverage industry (or any other business ) is to maximize profits while at the same time giving consumers the best value for their money and satisfaction

It is normally important to do a cost-benefit analysis in doing any type of business : it would not be viable to reduce costs to a level where the business runs at continuous losses . For food products when the customers are few , costs are less and this by extension means that the profit margin is low cost reduction at the expense of consideration of the balance between cost management and good service delivery to consumers...