| Controlling workforce schedules in real time.(Labor Scheduling, part 4)(Focus on Food Service): An article from: Cornell Hotel & Restaurant Administration Quarterly |  | Author: Gary M. Thompson
Publisher: Cornell University
Category: Book
Buy New: $5.95
Sales Rank: 2672993
Format: Html
Media: Digital
Pages: 16
ASIN: B00098VIN6
Publication Date: June 1, 1999
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 June 1, 1999. The length of the article is 4708 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: One of the hardest jobs hospitality managers face is balancing customer demands with employee requests. This process, known as labor scheduling, comprises four steps. The first step is forecasting customer demand, the second entails translating customer demand into employee requirements while the third requires the development of a labor force schedule. The fourth step involves assessment and real-time control of the outputs of the first three steps to ensure that customers are properly served.
Citation Details
Title: Controlling workforce schedules in real time.(Labor Scheduling, part 4)(Focus on Food Service)
Author: Gary M. Thompson
Publication: Cornell Hotel & Restaurant Administration Quarterly (Refereed)
Date: June 1, 1999
Publisher: Cornell University
Volume: 40 Issue: 3 Page: 85(1)
Distributed by Thomson Gale
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