HTM 3120 Lecture Notes - Lecture 4: French Fries, W. M. Keck Observatory, Variable Cost

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 3120
• Professor: Mark Holmes

Document Summary

Fail points: either a real or possible point at which something can or does go wrong with a process, poka-yoke, or a simple fail-safe procedure is an effective way of eliminating fail points, example: Disposable container for french fries cannot hold more than the proper portion. A few of the other symbols that can be used to blueprint or chart a process. Traditional sushi restaurant: make-to-order system, special requests welcome, orders taken by waitstaff, order form (duplicate check) submitted to service sushi chef, sushi chef fills the order, checks against the order form and releases to server. Work measurement / time study: developed by frederick taylor in the mid-to late 1800"s Some people work at 90% of normal, others at 110%. On average, it takes betty 30 minutes to make up a room. Betty is one of the best housekeepers you give her a 110% performance rating compared to other employees.