EOC: Zippy Airline Catering

The changes made by the hospitality company are significant redesigns of the work they have done. They restructured the entire catering process of the company. “Hospitality managers use a variety of forecasting methods to anticipate business levels; in turn, determine personal level.” , The catering decided to re-engineer the preparation process. “Essentially, this made the preparation proceeds easier and faster for the employee’s.” The company had a high demand for the products and they needed a to increase the volume and speed produced. “Accurate labor use predictions require mangers to anticipate business volume for each day of an up coming period. After forecasting potential sales, a manager must determine how many employees are required to serve the estimated number of customers.” The company saw the demand for the conveyor but and it took a weigh off the employees already working there. They will have more business as a result of the redesign, Before initiating the substantial changes in the way zippy airline works it catering I would have I would have made sure there was a need for the changes by conducting market research. I would determine the total anticipated sales and guest volume. Once productivity standards assessment has been completed, a manager can use the data to establish productivity standards for each position in the operation. Productivity needs assessment