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True standards are developed through processes involving task lists, actual observations of work, and times to complete this work. This is followed up with checklists detailing that the work has been completed to a level of acceptance set by the property to match what it offers its guests.
KBI's KBIs are the Key Business Indicators on which all staffing guidelines are built. They are countable factors, which, either alone or in various combinations, assist in determining staffing needs when combined with appropriate work standards. For example, a KBI for a morning coffee break is a relevant variable for the Stewarding job that performs this task. When you create the labor standards for this job, you will attach this KBI and any others that are relevant. Note that there must be at least one KBI attached to every job.
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- None—Straight 8 hours (or whatever the work rule calls for) per day. This standard is commonly used for support positions such as accounting and human resources where shifts are not dependent on guest demand. Standards are based on total hours needed for the day.
- Minutes per Unit—Used in restaurants to designate how many minutes a server actually devotes to a cover (guest). Also used for kitchen work.
- Hours per Unit—A different way to look at the same information as above.
- Units per Hour—Could also be used for housekeeping rooms or even restaurant covers.
- Units per Shift—Used frequently in Housekeeping to allot room attendant work. For instance, 16 credits per shift or 15 rooms per shift.
Volume Ranges—Ranges can also be used, especially in banquet situations, to allocate a fixed number of hours for ranges of volumes. For instance: 1-25 covers would take 8 hours of cook time while 26 - 50 covers might take an additional 4 hours or 12 hours total. This is a good method when increases in volume do not necessarily need identical increases in labor.
Info icon false Note: As a manager or supervisor, it is very important for you to communicate immediately with the system administrator if any operating changes take place in your department. This might be simply different operating hours for a restaurant, or it might be much more complex, such as a remodel of guest rooms which in turn necessitates revised cleaning procedures resulting in a totally new time standard. If changes are not communicated and discussed, the operations will have less than desirable information on the daily and weekly reports.