title: Containing the labor costs of food service.
abstract: The productivity of hospital food service employees can be increased by improving methods, identifying and eliminating unproductive practices, and reevaluating various policies.
mesh_terms: D000288:Administrative Personnel; D003363:Cost Control; D004526:Efficiency; D005521:Food Service, Hospital / Q000191:economics*; D006801:Humans; D010559:Personnel Management / Q000191:economics* / Q000379:methods*; D010561:Personnel Staffing and Scheduling / Q000191:economics*; D011590:Psychology, Industrial; D013647:Task Performance and Analysis; D000078329:Workforce