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Essay / Research Paper Abstract
This 7-page paper examines a layoff plan that may be in use in the hospitality industry during a downturn. Bibliography lists 3 sources.
Page Count:
7 pages (~225 words per page)
File: AS43_MThosplayo.rtf
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Unformatted sample text from the term paper:
is offered in restaurants, drinks in clubs and rooms and beds in hotels), but above all, these are service businesses. As such, service is the thing to consider in a
downturn. But what is a contingency plan in case the economy turns downward? Many organizations rely on a knee-jerk reaction: fire personnel.
Its true that labor costs tend to be high (especially in unionized hotels, motels, restaurants and clubs). But slashing the employee base to make the numbers work may not necessarily
be a good thing to do. Cutting back drastically on staff means fewer people are around to offer service, and when service suffers, the organization can suffer, too. People wont
want to come back. Employee morale drops, meaning workers wont want to come back. Many stay on anyway because they cant find anything better, so this helps lead to a
further deterioration in service. Do layoffs necessarily mean deteriorating service? Can a service institution in a recession cut staff, and still survive
well with the staff it has? Well examine those questions in this paper and provide some additional recommendations in terms of cost-cutting and efficiency planning during slow seasons and problem
economics. Literature Review Most of those in the industry are pretty adamant that the goal is to increase quality, rather than
decreasing quality, during times of economic hardship (Parseghian, 2009). The reason? In a difficult economy, there needs to be more motivation to encourage consumers to part with their hard-earned cash
(Parseghian, 2009). Also, its recommended that prices not come down too much - certainly one doesnt want to price so high consumers dont want to buy, But pricing too low
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