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Home Q & A Board Humanities Art and Culture Culinary Arts
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tashi-75 tashi-75
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6 years ago
Labor has replaced food as the most costly expense of many restaurants. What can restaurant managers do to control labor costs without sacrificing quality standards?
 
  What will be an ideal response?
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LebronR03LebronR03
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tashi-75 Author
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6 years ago
Thanks for your help!!
jayfo05
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Yesterday
Thanks
Harvinder
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2 hours ago
Thank you, thank you, thank you!
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