Question
Analyze the following scenario using 'CONTROL PROCESS FLOW CHART' , keeping in mind the following points i)Identification of standard ii)Comparison of current performance against standard
- Analyze the following scenario using 'CONTROL PROCESS FLOW CHART', keeping in mind the following points
i)Identification of standard
ii)Comparison of current performance against standard
iii)Correction of the deviation.
"Marriott prides itself on setting a standard for hassle-free guest check-in. This standard is based on the belief that guests should be in their rooms within the first ten minutes of their arrival. Recently there has been increased number of complaints due to inefficient guest handling. Guests have complained of waiting more than twenty minutes before they are allotted their rooms. This inefficiency is costing the company in terms of huge financial losses. On investigation the management team identified that the standard can be easily achieved provided the staff is operated in shifts which will reduce their burden, ultimately contributing towards less de-motivation and a more efficient handling of the guests"
- Analyze the following scenario using 'CONTROL PROCESS FLOW CHART', keeping in mind the following points
i)Identification of standard
ii)Comparison of current performance against standard
iii)Correction of the deviation.
"Marriott prides itself on setting a standard for hassle-free guest check-in. This standard is based on the belief that guests should be in their rooms within the first ten minutes of their arrival. Recently there has been increased number of complaints due to inefficient guest handling. Guests have complained of waiting more than twenty minutes before they are allotted their rooms. This inefficiency is costing the company in terms of huge financial losses. On investigation the management team identified that the standard can be easily achieved provided the staff is operated in shifts which will reduce their burden, ultimately contributing towards less de-motivation and a more efficient handling of the guests"
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