Which of the following is not an ingredient for controlling labor cost in services?
A) accurate scheduling of labor-hours to assure quick response to customer demand
B) an on-call labor resource that can be added or deleted to meet unexpected demand
C) contract overseas labor to obtain a lower wage scale
D) flexibility of individual worker skills that permits reallocation of available labor
E) flexibility in rate of output or hours of work to meet changing demand

Question

Quizplus · Accepted Answer

Contracting overseas labor to obtain a lower wage scale is not an ingredient for controlling labor cost in services. It may be an option to reduce labor cost, but it is not a factor that can be controlled internally like the others listed. The other options listed all focus on managing the labor resources within the organization to optimize efficiency and flexibility while minimizing costs.

Which of the Following Is Not an Ingredient for Controlling