근무스케쥴에 관한 연구

• 영문명: A Study on the Labor Scheduling
• 발행기관: 한국외식경영학회
• 저자명: 김명희(Myung hee Kim)
• 간행물 정보: 『외식경영연구』3권 2호, 47~63쪽, 전체 16쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2000.12.31

영문 초록

This study was intended to examine restaurant labor scheduling principles and scheduling process. As we know, labor scheduling is the assigning of employees to specific working hours and work days. One goal in scheduling is having enough staff for the handling of busy meal periods without having excesshelp in the slower periods between meals. But, it is not as easy as we think because the foodservice industry presents some unusual problems in scheduling. Considering these unusual problems, Author underlined the systemized aproach to analyse whole activities relating a restaurant operation to understant present situations. Author also explained the scheduling process dividing in nine steps using a hotel restaurant's actual working schedule. Today's foodservice facilities have many problems. To overcome these problems, they have to become as efficient as possible. This need for efficiency has led straight to the system approach in which all foodservice components are coordinated to achieve the goals of the restaurant. The goals of a restaurant may be the highest profit consistent with boost customers' satisfaction. Considering these points in mind, strategies and tactics for the scheduling process should be developped according to the specific foodservice facilities' situations.

목차

Ⅰ. 서론

Ⅱ. 인원투입 계획에 대한 이론적 배경

Ⅲ. 결론

참고문헌

Abstract