Case Studies on Monitoring Working Hours, Consultative Process, Hygiene Measures, Delegation, and Harassment Complaints in Hospitality Industry

CASE STUDIES

TABLE OF CONTENT
MAIN BODY...................................................................................................................................3
CASE STUDY 1..............................................................................................................................3
Monitoring working hours...........................................................................................................3
Consultative process....................................................................................................................4
Measures for cleanliness and prevention of hygienic issues.......................................................4
Delegation process.......................................................................................................................5
Re-training...................................................................................................................................6
Negative affect.............................................................................................................................6
Case Study 2....................................................................................................................................7
Nature of complain......................................................................................................................7
Procedure.....................................................................................................................................7
Standard operating procedure......................................................................................................7
Legal responsibilities as manager................................................................................................8
Result of investigation.................................................................................................................8
Training........................................................................................................................................8
Case Study 3....................................................................................................................................8
Areas of investigation..................................................................................................................8
Budget for equipment..................................................................................................................8
Investigation of aspects................................................................................................................9
Details on staff.............................................................................................................................9
Staff performance report..............................................................................................................9
Case Study 4..................................................................................................................................10
Suggestions for effective development and implementation.....................................................10
Implications for existing staff....................................................................................................11
REFERENCES..............................................................................................................................12

MAIN BODY
CASE STUDY 1
Monitoring working hours
For monitoring the working hours of the employees the following methods can be used,
Mobile attendance system:
For this tourism company in which the work location is not specified utilization of this
feature will be very effective for the company as it uses GPS on their cell phones and the data
collected from the cell phones will mark their attendance (Zhang and et.al., 2017).
Keeping online attendance records :

With the help of online methods company can make sure that the employees are keeping
record of their hourly work with the help of an application.
Manual attendance:
The old fashion way of recording the attendance is also an effective way, it involves
interaction of the employee with the higher authorities.
There has been many issues which this tourism organization has been facing. Most of
these issues are related to the consistency of the employee performance. In order to make sure
that the work is properly done. This organization needs to have different levels of employees.
The levels would be Senior, Intermediate and Associate. The associates will be the lowest level
of employees and intermediates will take the responsibility and the responsibility of
intermediates will be taken by the Senior. This division of responsibility will make the work
more consistent (Zaraket, Garios and Malek, 2018).
Consultative process
Consultancy should be provided to all the employees which have reasonable expectation
towards the systematic regularity pattern in the working hours. Consultation is required for
providing the employee's information about the changes in the organization and other general
opportunities for which can affect the views towards the possible change in the organization. The
flexibility of the employees of this tourism organization is considered to be the key factor for
ensuring the efficiency of the business. Updation in the roster of the organization can affect
many factors but will not have any considerable change towards the services of the customers.
This up-gradation is regarding the levels employees. Certain service provisions will allow the
company to develop consistency towards the tourism services (Augustain, Agu and Okocha,
2019).
Measures for cleanliness and prevention of hygienic issues
The measures which can be taken for cleanliness and prevention of hygienic issues are,
Setting expectation :
By establishing certain expectation regarding the cleanliness and hygiene towards the
services of the customers the organization and employees will have basic understanding about
Do's and Dont's regarding the cleanliness and hygiene.
Regular inspections :