Dwelling's Hotel Case Study Essay

3. Opportunity Challenge - Unskilled casual and permanent full- time Employees

Dwelling’s Hotel is a five star hotel which operate four restaurants. However the numbers of the customers are unsatisfactory and only %15 internal employees will have meal in the restaurant. Even for the banquet facilities, 1500 customers as maximum number. 42 fulltime employees in kitchen brigade are overestimated. Before hiring, be sure to consider the number of employees you should bring on it. Essentially, consider the following that assess the number of tables, seats or service stations and consider the layout of the kitchen and different kitchen stations. Consider your busiest time first and stay within the means of your budget. (Determine How Many Employees

In Dwelling’s Hotel, the executive chef, sous-Chef, Chef de partie, must be skilled employee since he/she needs to do menu planning, standard recipe developing with all detailed data encompass temperature, exact quality and quantity of food and clearly cooking steps. The process and the data recorded should be accurate under quality control management. Therefore unskilled staff can implement the work following the principles. Enables your business to adjust more easily and quickly to workload fluctuations, temporary unskilled staff can quickly provide your business with qualified staff (The Pros and Cons of Hiring Temporary Employees, 2014). According to the standard recipe developed by skilled chef, unskilled employees can do the pre-preparation work that includes measuring the exact net weight of the food ingredient and completing mise-en-place process before cook. Since unskilled workers can complete the tasks with little or no formal education of the position. (Osmond Vitez, Skilled Labor Vs. Unskilled Labor, July 28, 2014)This process does not require staff have special skills which substantially increases the working efficiency and reduces the time