7. Select and describe a reasonably well-known restaurant in your area and discuss the effect of each of a minimum of five of the determinants identified in this chapter on that specific establishment's labor cost. 8. Research the following types of dining-room service: American, French, Russian, and cafeteria. Rank them according to the extent of labor cost normally associated with each, and justify the ranking of each. 9. Discuss considerations that a restaurant owner or manager should take into account before deciding between the foilowing alternatives: purchasing an expensive piece of equipment to make hamburger portions of uniform size, or employing people on hourly wages to do the same work, along with buying inexpensive portion scales for them to work with, 10. Identify three laws affecting labor cost in your region. What is the specific effect of each? Previous Next MacBook Air 888 F4 F3 96 69 6. 7 00