Which of the Following Is Not an Ingredient for Controlling

Multiple Choice

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