HARD ROCK CAFE MODULE 1 CASE ASSIGNMENT OPM Essay

HARD ROCK CAFE MODULE 1 CASE ASSIGNMENT OPM - Essay Example 5. Layout Design: How their restaurants and stores should look on both the inside and outside; how the kitchen and behind-the-scenes should be laid out for maximum efficiency; how large the facility must be to accommodate their goals Besides just observation, there are a number of calculations that can be performed in order to measure the productivity of the kitchen staff and wait staff at Hard Rock. These include Wage Cost % (of sales), Total Labor Cost % (wages, insurance, retirement, superannuation, payroll taxes), Total Labor Hours (hours worked in each section measured against sales), Function Labour Charge-Out (need consistent mark-up on charge-out to service staff that caterers offer), Sick Days Taken (measure of morale and management skills), Labor Turnover (number of new staff in a time period—should be low), Average Length of Employment (success of keeping staff), and Average Hourly Pay (total payroll divided by all staff’s work hours). (Profitable Hospitality 2008) The purpose of this paper has been to identify how each of the 10 decisions of operations management is applied at Hard Rock Cafà © and note how the productivity of the kitchen staff and wait staff at Hard Rock would be determined. According to the resources accessed, the above describes how each of these tasks should be accomplished. â€Å"Key Performance Indicators for Restaurants, Cafes, Catering, Clubs & Hotels.† 2008. Profitable Hospitality. Online. http://209.85.165.104/search?q=cache:h35dnlZY4eIJ:www.profitablehospitality.com/public/88.cfm+%22measure+kitchen+productivity%22&hl=en&ct=clnk&cd=1&gl=usReferences â€Å"Key Performance Indicators for Restaurants, Cafes, Catering, Clubs & Hotels.† 2008. Profitable Hospitality. Online.