| 摘要 |
<P>PROBLEM TO BE SOLVED: To minimize overtime hours of full-time employees and working hours of part timers, casual staffs and tray service workers while enhancing the degree of satisfaction of customers by arranging an appropriate number of staffs for an actual number of visitors by changing an arrangement where the assignment of staffs (including full-timers, part-timers, casual staffs and tray service workers) of a number for visitors fixedly determines shifts of nine-hour detention or eight actual working hours in accordance with nine hours from an opening time of a restaurant or the like or nine hours before a closing time as working shifts. <P>SOLUTION: In this method, sales, visitors, staff numbers, personnel expenses, cost and other expenses are tallied up every 15 minutes in an operating time zone. In relation to the counting in every 15 minutes for the sales and the visitors, they are counted in time zones in which orders are received in a restaurant. In each guest room, the sales and the visitors are counted at check-in times and the visitors are counted at check-out times. In a banquet, they are counted in visiting time. The counting of the cost is executed simultaneously with the counting of the sales. For the staff number and the personnel expense, a stamping system such as a shift table or a time card is used. <P>COPYRIGHT: (C)2007,JPO&INPIT |
