Labor Productivity Management

Labor Productivity Management
$159.00
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This online, self-paced training course teaches managers how to manage labor dollars and statistics in a hotel, resort, restaurant, bar and/or banquet operation. Learn to schedule based on statistical forecast data to properly staff the operation. 

Labor is the highest cost and most controllable variable expense in the hospitality business. It is imperative that hospitality managers learn to properly forecast revenue, develop labor productivity standards and prepare labor schedules based on the forecast and productivity factors. This course teaches hospitality related managers how to develop zero-based labor productivity standards, by job function, using labor hours per occupied room, per cover or per other activity measurement statistic.

The course steps the e-learner through developing productivity measures for a housekeeping and restaurant operation in a hotel. A revenue forecast is then developed based on historical trend information. The course prompts the e-learner to transfer the forecast and productivity standard information into standard scheduling modules to develop labor schedules for the upcoming week.

After the week is completed, the e-learner analyzes the weekly labor expense from a dollars and statistical perspective.

Added Bonus: The e-learner taking this course will receive standard (Excel based) labor scheduling modules to use in their operation.

While on consulting assignments, Jim Lacy, the Author of this course, found easy ways to save hotels and restaurants thousands of dollars by simply applying basic labor productivity management processes and teaching managers how to use them. You can do the same process at your property by learning this step-by-step process.

Section 1 - What is Labor Productivity?

  1. Definition
  2. Examples

Section 2 - Labor Hours per Variable Unit

  1. Labor Hours per Variable Unit Defined
  2. Productive Labor Hours
  3. Productive Labor Hours Examples
  4. Working with Contract Labor
  5. A Word about Overtime
  6. Widely Used Statistic
  7. Variable Units – The Denominator
  8. The Variable Unit Concept
  9. Corresponding Fluctuations
  10. Converting Factors into Minutes
  11. Example of Converting Factors to Minutes
  12. Factors as Percentages
  13. HAI Definitions
  14. What Constitutes and Occupied Room
  15. What Constitutes an Outlet Cover
  16. What Constitutes a Banquet or Catering Cover
  17. Interactive Exercise

Section 3 - Sales Dollars per Labor Hour Productivity Factor

  1. Formula
  2. Total Sales Dollars – The Numerator
  3. Sales Dollars in a Spa, Golf or Retail Operation
  4. The Denominator of the Calculation

Section 4 - Labor Productivity Reports

  1. Rooms Department
  2. Food Department
  3. Beverage Department
  4. Spa Department

Section 5 - Why Should I Use Labor Productivity Factors

  1. Labor Dollars as a Percentage of Revenue
  2. Fixed/Flat Staffing Method
  3. Real Life Example
  4. Advantages
  5. Volume Sensitivity
  6. Zero Based Process
  7. Flexing Payroll
  8. Most Efficient Method
  9. Hourly Sales Graph
  10. Removing the Emotional Component
  11. Long Term Advantage
  12. Example of Volume Sensitivity

Section 6 - Staffing Guidelines

  1. Staffing Guideline Development
  2. What is a Staffing Guideline?
  3. Staffing Guide Development-Steps 1 & 2
  4. Staffing Guide Development-Conversion to LP
  5. Other Staffing Guidelines

Section 7 - Using Labor Productivity in the Rooms Department

  1. Rooms Department Staffing Guidelines
  2. Housekeeping Attendant
  3. Adding up the Minutes!
  4. Converting to LP Factor
  5. Using LP Factors to Schedule
  6. Using LP Factors to Forecast
  7. Blended LP Factors
  8. Houseperson and HK Inspection
  9. Front Desk Agent Staffing Guide
  10. Exercises
  11. Stepped Staffing Clarified
  12. Converting Stepped to LP Factors
  13. Scheduling a Stepped Position
  14. Bell Staff
  15. Bell Staff Schedule

Section 8 - Using Labor Productivity in the Food Department

  1. A “Zero Based” Approach
  2. Zero Based Example
  3. Minimum Staffing Level
  4. Develop Kitchen Staffing Guidelines
  5. Review of LP Formula
  6. Kitchen Staffing
  7. Kitchen Staffing example
  8. Bridge from Staffing Guides to LP Factors
  9. Minimum Hours + LP Factors
  10. Food Scheduling using LP Factors
  11. Scheduling Exercise
  12. Forecasting Food Labor
  13. Rest & Banquet Staffing Guides
  14. Management LP Factors
  15. Interactive Exercise

Section 9 - Beverage Labor Productivity

  1. The Numerator
  2. Sales Dollars
  3. The Denominator
  4. Staffing Guidelines
  5. Applying the Factor
  6. Beverage LP Factor Examples
  7. Cocktail Lounge Example
  8. Forecast using Beverage LP Factors
  9. Lounge Labor Schedule
  10. Exercise

Section 10 - Spa Operations

  1. P & L Statement
  2. Staffing Guidelines
  3. Licensed Massage Therapists

Section 11 - Analysis

  1. Analysis Exercise
  2. Labor Hours per Occupied Room
  3. Looking at the Variance Column
  4. Rooms Department Perspective
  5. Is Productivity Increasing or Decreasing?
  6. Exercise

Section 12 - Analyzing Food Department LP

  1. Labor Productivity Report
  2. Looking at the Report
  3. Is Productivity Increasing or Decreasing?
  4. Exercises

Section 13 - Analyzing LP in Beverage, Retail and Spa Operations

  1. Daily Labor Productivity Report
  2. Spa Department
  3. Spa Staffing Guidelines
  4. Spa Department LP Report
  5. Spas need this Stuff!
  6. Increasing or Decreasing?

Section 14 - The Impact of Average Wages on Labor Costs

  1. You must consider average wages!
  2. Wage Impact Examples

Section 15 - Improving Labor Productivity

  1. What is the Right Amount of Labor?
  2. Expected Level of Guest Service
  3. Improvement Steps 1-12

Section 16 - Labor Productivity Implementation

  1. Dealing with Resistance
  2. The First Few Steps
  3. More Steps to Implement
  4. Using Scheduling Modules I
  5. Reviewing Weekly Schedules

This product was added to our catalog on Tuesday 03 April, 2007.

 

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