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Different parts of labor-forecasting-budgeting-scheduling

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Reference no: EM132964538

When a restaurant operates exactly on budget, its labor cost (including hourly wages, salaries, and benefits) is 30% of sales. If sales do not meet their targets, should an owner expect the management to still hit a labor cost percent of 30%? Why or why not? Think about the different parts of labor: forecasting, budgeting, and scheduling.

Reference no: EM132964538

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