Exam 14: Staff Planning and Labor Cost Control

If the average nonovertime wage rate is $5.00 per hour, but hourly employees average 50 hours per week, what is the actual wage average per hour?

According to the NRA, in which food service category(s) does the cost of wages, salaries, and employee benefits exceed the cost of food sold?

Because of the high cost of labor, it is essential to control these costs regardless of the time, energy, and expense involved.

Which of the following is directly related to the precise amount of time needed to perform any job function?

If staffing guidelines call for 40 hours of hourly labor to produce 100 covers on Monday, and for 60 hours to produce 200 covers on Friday, what is the actual operating efficiency on Monday?

Employers need to act preventatively-ensuring that all staff know about the company's expectations for a harassment-free workplace, and that appropriate sanctions are in place and utilized when necessary.

If cost of food sold is 30%, and labor costs are 32%, what is the prime cost?

Gross pay includes all of an employee's regular pay, overtime pay, commissions, and bonuses-after any payroll deductions.

When scheduling staff, a manager focused on maximizing profitability should place more emphasis on performance and operating standards than any other factor.