HTM 2030 Chapter Notes - Chapter 19: Central Tendency, Job Analysis, Organizational Chart

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

Document Summary

Quality 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. Meeting standards requires organization: controlling labour costs (both quality & quantity) requires knowledge, planning, and organization, organizational plan, organizational chart, scheduling. Shows all of the positions and the reporting relationships between job titles line of authority. Variable-cost personnel: number of vc employees scheduled is directly related to business levels, total labour cost $ is higher during peak periods than non-peak periods; labour cost. % should be somewhat constant: before designing a schedule, managers need to have a good idea about, business volumes, daily, hourly (more speci c, based on records, types of employees required, productivity of employees by type of position. **standard work hours: the number of employee work hours required to perform a given volume of work.