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What are some of the pros and cons of staffing your restaurant by using your target labour cost percentage and predicted future sales?
What are some of the pros and cons of staffing your restaurant by using your target labour cost percentage and predicted future sales?
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Managing Human Resources
Authors: Luis Gomez Mejia, David Balkin, Robert Cardy
7th Edition
978-0132805421, 132805421, 132729822, 978-0132729826
