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Labor scheduling, part 2: knowing how many on-duty employees to schedule



Labor scheduling, part 2: knowing how many on-duty employees to schedule



Cornell Hotel and Restaurant Administration Quarterly 39(6): 26-37



Forecasts of consumer demand for service in a hospitality setting are used to estimate the number of employees needed to provide that service. There are three basic approaches to translating demand forecasts into employee requirements: using productivity standards, using service standards, and using economic standards.

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Accession: 003187586

Download citation: RISBibTeXText

DOI: 10.1177/001088049803900607


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