Methods and standards of hotel staffing for help.

Just some suggestions. The most important thing is to combine the specific situation of your hotel, such as the hotel's positioning, the number of rooms, the number of seats, the number of services, etc. , and combined with their own experience, but also take into account some characteristics of the region. For example, catering: basic number = (number of boxes × number of waiters required for each box × number of waiters per table+deliveryman+ordering staff+other logistics support personnel and management personnel) total number = basic number+(basic number × average working day /30), then make an organization chart and do some work analysis. Some positions can be merged, increased or decreased to determine the basic personnel structure. After operation, only personal opinions.