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

Question

Quizplus · Accepted Answer

Contracting overseas labour to obtain a lower wage scale may be a way of reducing labour cost, but it is not an ingredient for controlling labour cost in services. The other choices, such as accurate scheduling of labour hours, having an on-call labour resource, flexibility in worker skills and rate of output, are all effective ways of controlling labour cost in services.

Which of the Following Is Not an Ingredient for Controlling