Open an express hotel on the third floor * * * How should the waiters arrange 70 rooms?

The staffing is determined by the workflow, content, time, intensity and frequency, so the key to determining the number of waiters and receptionists is not to look at the number of rooms, but to consider how many rooms a waiter can manage according to your general occupancy rate and labor complexity, or to subdivide the number of rooms with an employee in charge of a certain job when the work is focused. The other is the consideration of shift work. How many classes? What is the most reasonable staffing arrangement? It is a principle that people will not be overstaffed or idle, and normal operation will not be affected.