Hotel Management: Designing Rotational Rosters for Three Departments

This assignment presents rotational rosters designed for a large multinational hotel, focusing on optimizing Human Resource Management across three key departments: Kitchen, Office, and Bar. The kitchen roster details the schedules for the Head Chef, Chef de Partie, and several Commis Chefs, alongside kitchen porters and Escuelerie staff, specifying full-time, part-time, and casual roles with corresponding work hours. Similarly, the office roster outlines shifts for the Head Receptionist, Receptionist, Bell Captain, Cashiers, and Bell Boys, while the bar roster covers the Bar Supervisor, Bartenders, Cashiers, Bell Boy, and Bar Waiters. Each roster includes the number of full-time, part-time, and casual workers, shift durations, and weekly working hours, ensuring adequate staffing levels and compliance with industry standards, reflecting the hotel's commitment to efficient operations and service excellence, as recognized by awards like the Restaurant Industry Award 2010. Desklib provides a platform to explore more solved assignments and study resources for students.