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violin13 violin13
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Why is scheduling a challenge for a restaurant manager?

▸ Business flow is hard to predict, particularly with peaks and valleys

▸ Employees often work multiple jobs or are in school and have conflicts

▸ High cost of labor makes juggling this expense problematic

▸ Unreliable employees call out, no show, and quit without notice
Textbook 
ManageFirst: Principles of Food and Beverage Management

ManageFirst: Principles of Food and Beverage Management


Edition: 2nd
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NicoleLoveNicoleLove
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3 years ago
thank you
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