HTM 2030 Lecture Notes - Lecture 22: Organizational Chart, Job Performance, Job Analysis

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

Document Summary

The principle requirement of gaining control over operational costs is the establishment of standards. These are used for: making comparisons against actual results, making sound judgement of results and future actions. Types of standards: quality standards, quantity standards. Quality of employee performance will be related directly to: established standards for food and beverage preparation, established levels of desired service and customer experiences, highly contextual. Goal is to determine the right number of staff member needed to maximize productivity as well as guest experience. Unique aspect of food service that production is directly linked to the immediacy of demand. Ma(cid:374)age(cid:396)s (cid:373)ust dete(cid:396)(cid:373)i(cid:374)e the (cid:395)ua(cid:374)tity of (cid:858)pe(cid:396)fo(cid:396)(cid:373)a(cid:374)(cid:272)e(cid:859) (cid:374)eeded i(cid:374) ea(cid:272)h jo(cid:271) classification that is required: per hour, per meal period, per day. Controlling labour costs (both quality and quantity) requires knowledge, planning, and organization: organizational plan, organizational chart, scheduling. Every job title should have a very clear job description to create: complete a job analysis, compile a job description, develop job specifications.