HRIM Notes November 19

HRIM Notes November 19 - not a once and done event! The...

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HRIM Notes November 19, 2008 Chapter 19 – Control in Hospitality Management Customer Satisfaction Employee Satisfaction Returning guest plate o Trash Can Functions of Management A. Planning – visualizing the future to prepare goals and determining a course of action. B. Organizing – bringing order to the relations between people and work C. Staffing/ Human Resources – attracting and maintaining personnel D. Communication – getting the message through E. Controlling – measuring performance against standards, analyzing variances and taking action F. Leadership/Directing - a way of bringing people to voluntarily work toward the company’s goals Action and Control Cybernetic Loop o Taking corrective action and find the cause when activities are off track – activities (pg. 610, fig. 19.2) Review Figure 19.1 Simple Information Systems – Pg. 609 o Cashiers Report/Shift Characteristics of Control Systems A. They are continuous –
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Unformatted text preview: not a once and done event! The purpose is to analyze the information and learn from it. B. There is a timely nature to the data. Collecting and reporting the data in-house has its merit. C. Go after the key points ; think of the cost involved in collecting the data. D. You must do something with the data. Tools for Control Statement of Income and Expense pg.618 Table 19.2 Balance Sheet p. 615 Table 19.1 Uniform system of Accounts for Restaurants Pre-Cost = Standard Cost (determined ahead of time) o Use standardized recipes, standardized portions, yields, cost per portion, = selling price. Post-Cost = historical cost (what went wrong?) Scheduling $ (vs. Payroll Cost and Sales) Proposed Budgets; Refer to Table 19.2 Pg. 618 1. Controllable Expenses: a. Music & Entertainment b. Advertising and Promotion...
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HRIM Notes November 19 - not a once and done event! The...

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