F&B Module 51: Establishing Labor Standards and Scheduling Basics, 1st edition

  • Peter Szende

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Hospitality Management Learning Modules is a series of concise and self-contained modules written by experts in the hospitality industry. They are designed with both students and instructors in mind. These modules can be used as stand-alone documents or combined to form a custom instructional packet tailored to fit the unique needs of the instructor and course curriculum. Due to the consistent and streamlined format, most modules can be covered in one or two 90-minute class periods.


About this module:


Labor is one of the largest operating expenses of the food service industry. Staffing levels should effectively match demand.Labor costs need to be controlled through professional scheduling systems while meeting service standards. The establishment and use of labor standards along with professional scheduling may help organizations achieve labor efficiency and can assist in gaining a sustainable, competitive advantage in the marketplace.


This module is part of the "Food and Beverage Management" curriculum, which is built around nine clusters:

  • Introduction
  • Special Segments and Operations
  • Responsible Food Service
  • Marketing and Entrepreneurship
  • Menu Planning
  • Facility Planning
  • Service Procedures
  • Process and Revenue Management
  • F&B Control Procedures

Published by Pearson (November 21st 2012) - Copyright © 2013