From the perspective of labor cost control, it is cheaper to produce 30 portions of each of 10 different menu items that it is to produce 300 portions of just one menu item.

Question

Quizplus · Accepted Answer

Producing 300 portions of just one menu item typically results in economies of scale, where the cost per unit decreases as the quantity increases, due to factors like reduced ingredient waste, streamlined labor, and efficient use of equipment. Producing multiple different items in smaller quantities usually increases complexity and costs.

From the Perspective of Labor Cost Control, It Is Cheaper