HTM 2030 Chapter Notes - Chapter 19: Organizational Chart, Variable Cost, Job Performance

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

Document Summary

March 26, 2018 chapter 19 labour performance standards. The principle requirement of gaining control over operational costs is the establishment of standards. These are used for: making comparisons against actual results, and, making sounds judgment of results and future actions. Types of standards: quality standards, quantity standards. March 28, 2018 chapter 19 labour performance 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. Goal is to determine the right number of staff member needed to maximize productivity as well as guest experiences. Unique aspect of food service is 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)tit(cid:455) 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) (cid:272)lassifi(cid:272)atio(cid:374) that is required: per hour, per meal period, per day. Controlling labour costs (both quantity and quality) requires knowledge, planning, and organization: organizational plan, organizational chart.