Controlling Labor Costs in Restaurant Management: A Review of the Internal-Marketing Concept as a Method for Enhancing Operating Efficiency

摘要: Restaurants experience many challenges, including economic uncertainty, competition, demographic shifts in target markets, changes employee work habits, and such financial considerations as maintaining adequate cash flow. Controlling costs the restaurant business is essential to success or failure of establishment. In hospitality industry, labor are very high; fact, they amount approximately 45% operating costs. The goal this review promote further research into identifying specific criteria that govern relationship between use resources efficiency, mainly with a focus on internal marketing means by which control This study lays out relevant literature for understanding sources costs, particularly relate potential source efficiency. It then appropriately offers recommendations controlling terms cost itself (i.e., human-resource management practices), those associated disruptions service flow error lack motivation delivery (internal marketing), occur due gaps preparation espoused strategy. concludes discussion implications. CONTROLLING LABOR COSTS 3 Table