Solution-Greater emphasis on labor costs

Greater emphasis on labor costs

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Reference no: EM132954860

Historically, foodservice managers have established prices for their menu items based on the amount paid for the ingredients used to make the items. Today, labor costs in many operations equal or exceed the operations' food and beverage product costs. Do you think it would be a good idea if managers setting menu prices begin to deemphasize ingredient costs in favor of a greater emphasis on labor costs? Why or why not?

Reference no: EM132954860

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Greater emphasis on labor costs

Reference no: EM132954860

Reference no: EM132954860

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