Scheduling Restaurant Workers to Minimize Labor Cost and Meet Service Standards

In labor scheduling, restaurant managers face dual challenges: overstaffing that means excessive labor costs and understaffing that invites the opportunity cost of service errors and lost business. Most operators seek to rely on their personal experience and judgment to determine schedules that are...

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Veröffentlicht in:	Cornell hospitality quarterly 2009-05, Vol.50 (2), p.155-167
Hauptverfasser:	Choi, Kyuwan, Hwang, Johye, Park, Myoungju
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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