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
Answer: C