| Knowing how many on-duty employees to schedule.(Labor Scheduling, part 2): An article from: Cornell Hotel & Restaurant Administration Quarterly |  | Author: Gary M. Thompson
Publisher: Cornell University
Category: Book
Buy New: $5.95
Sales Rank: 2757261
Format: Html
Media: Digital
Pages: 20
ASIN: B00098KSGO
Publication Date: December 1, 1998
Availability: Available for download now
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Product Description
This digital document is an article from Cornell Hotel & Restaurant Administration Quarterly, published by Cornell University on December 1, 1998. The length of the article is 5848 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
From the supplier: The determination of the number of employee hours required to serve customers satisfactorily in a given period offers benefits in controlling operational costs and providing adequate customer service. The workforce scheduling depends on the conditions of controllable and uncontrollable work. The three approaches used in work scheduling are the utilization of productivity, service and economic standards. These standards convert demand forecasts into employee requirements, deliver consistent customer service and deliver the most economical service.
Citation Details
Title: Knowing how many on-duty employees to schedule.(Labor Scheduling, part 2)
Author: Gary M. Thompson
Publication: Cornell Hotel & Restaurant Administration Quarterly (Refereed)
Date: December 1, 1998
Publisher: Cornell University
Volume: 39 Issue: 6 Page: 26(1)
Distributed by Thomson Gale
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