HTM 2030 Lecture Notes - Lecture 9: Customer Satisfaction, Data Mining

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: William Murray

Document Summary

Goal: to determine and produce the number of portions that is likely to be sold on a given day / period of service. Failure to properly establish the number of portions to be produced can lead to: If short stock outs, loss of revenues, customer dissatisfaction. 3 areas to control production volumes: maintain and analyze sales history, forecast portion sales, determine production quantity. A (cid:858)sales history(cid:859) is a re(cid:272)ord of the (cid:374)u(cid:373)(cid:271)er of portio(cid:374)s of ea(cid:272)h (cid:373)e(cid:374)u ite(cid:373) sold. Info from sales history can be used to make better decisions and improve business operation. Cost/value trade off: the maintenance (time, resources, etc. ) of gathering sales info cannot be justified unless it leads to improved production controls. Information on table, number of guests, servers are noted. Sequential numbers tell how many chits are in the order book. Revenue info tells how much customers spent.