Table of Contents
Q.1. Re-arrange the steps of planning the housekeeping department and explain the importance of each step:
(a) Productivity standards (b) Inventory levels (c) Performance standards (d) Area inventory list (e) Frequency schedule
The correct sequence of steps for planning the housekeeping department is:
- Area inventory list
- Inventory levels
- Performance standards
- Productivity standards
- Frequency schedule
(a) Area inventory list
This step involves creating a comprehensive list of all areas within the hotel that require housekeeping services. This includes guest rooms, public areas, staff areas, and other areas that require cleaning and maintenance. The area inventory list provides a detailed understanding of the housekeeping requirements of the hotel and serves as a starting point for planning the department.
(b) Inventory levels
Once the areas that require housekeeping services have been identified, the next step is to determine the inventory levels required to support these services. This includes determining the quantity of cleaning supplies, linens, and other materials that are needed to maintain the hotel’s cleanliness and hygiene standards. This step is important because it ensures that the housekeeping department has adequate resources to meet the needs of the hotel.
(c) Performance standards
Performance standards outline the expectations for the quality of work that is performed by the housekeeping staff. These standards include requirements for cleanliness, hygiene, and safety, and they are essential for maintaining the reputation of the hotel. Performance standards ensure that the housekeeping staff is aware of the expectations and that they work towards meeting them consistently.
(d) Productivity standards
Productivity standards are benchmarks used to measure the output of the housekeeping staff. These standards are used to monitor the efficiency of the staff and ensure that they are meeting the required targets. Productivity standards help to ensure that the housekeeping staff is working at an optimal level and that the department is running at maximum efficiency.
(e) Frequency schedule
The frequency schedule outlines the cleaning schedule for each area within the hotel. It specifies the frequency of cleaning, the tasks to be performed, and the resources required. The frequency schedule ensures that the housekeeping staff knows what tasks need to be performed and when, and it ensures that the cleaning tasks are being performed consistently.
In conclusion, planning the housekeeping department is an essential step in maintaining the cleanliness, hygiene, and safety of a hotel. The five steps outlined above provide a structured approach to this process and ensure that all areas of the hotel are adequately covered.
OR Distinguish difference between:
(i) Performance standard and productivity standards.
Performance standards are benchmarks that describe the level of quality or quantity that is expected in a certain task or process. Performance standards are used to measure the quality of work, accuracy, and completeness. Performance standards are often set for customer service, work quality, and safety.
Productivity standards, on the other hand, are benchmarks used to measure the efficiency of a process or task. Productivity standards are used to measure the output of a process and to ensure that it is running at maximum efficiency. Productivity standards are often set for the time taken to complete a task or the amount of output produced per hour.
(ii) Recycle inventory level and non-recycle inventory levels:
Recycle inventory levels refer to the inventory levels of materials that can be recycled. These include materials such as paper, plastic, and aluminum. Recycle inventory levels are important because they ensure that the hotel is able to recycle materials and reduce its impact on the environment. Recycle inventory levels may be tracked separately from other inventory levels to ensure that recycling targets are being met
Non-recycle inventory levels, on the other hand, refer to the inventory levels of materials that cannot be recycled, such as cleaning supplies and linens. Non-recycle inventory levels are also important because they ensure that the housekeeping department has adequate supplies to maintain the cleanliness and hygiene of the hotel. Non-recycle inventory levels may be tracked separately from recycle inventory levels to ensure that the department has sufficient resources to meet its operational requirements.
Q.2. (a) What are the benefits of time and motion study?
Time and motion study is a technique used to measure the efficiency of a process or task by breaking it down into individual motions and measuring the time required for each motion. The benefits of time and motion study include:
- Increased Efficiency: Time and motion study helps to identify inefficiencies in a process or task and provides insight into how it can be improved. By analyzing the individual motions required to complete a task and measuring the time required for each motion, the study can identify areas where time can be saved or eliminated, resulting in increased efficiency.
- Cost Savings: Increased efficiency can result in cost savings for a business. By reducing the time required to complete a task or process, businesses can reduce labor costs, increase output, and reduce waste. This can result in significant cost savings over time.
- Improved Quality: Time and motion study can also improve the quality of work by identifying areas where errors or defects are occurring. By analyzing the individual motions required to complete a task, the study can identify areas where errors are most likely to occur, and steps can be taken to eliminate or reduce the likelihood of these errors.
- Standardization: Time and motion study can help to standardize processes and tasks, which can improve consistency and reduce variability. By breaking down a task into its individual motions and establishing the most efficient way to perform each motion, the study can establish a standardized process that can be consistently followed.
- Employee Engagement: Time and motion study can also improve employee engagement by involving employees in the process of improving their work. By soliciting employee feedback and involving them in the study, employees can feel empowered to identify inefficiencies and contribute to the process of improvement. This can result in increased job satisfaction and employee engagement.
(b) Prepare a SOP of bed making with proper format.
Standard Operating Procedure (SOP) for Bed Making
Purpose: The purpose of this SOP is to establish the procedures for making beds in a consistent and efficient manner to ensure that the guest rooms are always clean and ready for occupancy.
Scope: This SOP applies to all housekeeping staff responsible for making beds in guest rooms.
Procedure: The following steps must be followed for making beds:
Step 1: Gather Required Supplies Gather all the supplies required to make the bed, including clean sheets, pillowcases, blankets, and bedspread. Verify that the supplies are clean and free from stains.
Step 2: Strip the Bed Remove all used linens from the bed and place them in a designated laundry bag.
Step 3: Replace Linens Replace the bottom sheet and make sure it is pulled tight and tucked neatly under the mattress. Then, add the top sheet, pulling it tight and tucking it neatly under the mattress at the foot of the bed. Next, add the pillows and pillowcases, fluffing them to make them look neat and presentable. Add the blankets and bedspread in the order of thickness.
Step 4: Finish the Bed Once all the linens are in place, the bedspread and pillows should be arranged in an aesthetically pleasing manner.
Step 5: Inspect the Bed Inspect the bed for wrinkles, stains, or other blemishes. Remove any wrinkles or stains with an iron or spot cleaning solution.
Responsibility: It is the responsibility of the housekeeping staff to follow this SOP when making beds in guest rooms. It is also the responsibility of the housekeeping supervisor to ensure that all staff members are trained on this SOP and are following it consistently.
Documentation: This SOP will be documented and kept on file by the housekeeping department for reference and training purposes.
Revision History: This SOP will be reviewed and revised as necessary by the housekeeping department to ensure that it remains current and effective.
[Insert Date of Creation]
[Insert Name and Signature of Author]
[Insert Name and Signature of Approving Authority]
Q.3. Design a two day training program to develop the skill of GRA, who have not been meeting the performance and productivity standards.
Two-Day Training Program for Guest Room Attendants (GRA)
Day 1:
Morning Session: Topic: Performance Standards and Productivity Standards
Objective: To provide a clear understanding of the performance and productivity standards for GRA and their importance in guest satisfaction.
Content:
- Introduction to performance and productivity standards
- Explanation of how performance and productivity standards affect guest satisfaction
- Discussion on the areas where GRA are not meeting performance and productivity standards
- Group exercises to develop strategies for meeting the standards
- Review of strategies and identification of areas for improvement
Afternoon Session: Topic: Time and Motion Study
Objective: To provide a better understanding of the GRA’s work process and to identify areas where time can be saved or eliminated.
Content:
- Explanation of time and motion study
- Identification of the steps involved in the GRA’s work process
- Analysis of the time required for each step
- Identification of areas where time can be saved or eliminated
- Discussion on how to apply the findings to improve performance and productivity
Day 2:
Morning Session: Topic: Communication Skills and Teamwork
Objective: To develop the communication and teamwork skills of GRA and to provide them with the tools necessary to work together more effectively.
Content:
- Introduction to effective communication skills
- Group exercises to develop communication skills
- Discussion on how to handle difficult situations
- Introduction to effective teamwork skills
- Group exercises to develop teamwork skills
Afternoon Session: Topic: Inventory Management
Objective: To provide an understanding of the importance of inventory management and how it affects performance and productivity.
Content:
- Explanation of inventory management
- Identification of the types of inventory used by GRA
- Explanation of how inventory management affects performance and productivity
- Group exercises to develop strategies for improving inventory management
- Review of strategies and identification of areas for improvement
In conclusion, this training program is designed to develop the skills of GRA and to help them improve their performance and productivity. The program includes sessions on performance and productivity standards, time and motion study, communication skills and teamwork, and inventory management. The program will be conducted over two days, with a focus on providing practical exercises and group discussions.
Q.4. Write short notes on any five:
(a) Job specification (b) Job description (c) Bulk purchase (d) Cash and carry (e) Split shift (f) Source of recruiting (g) C.P.R.
(a) Job specification
Job specification is a document that outlines the specific qualifications, skills, and experience required for a particular job. It includes information about the required education, experience, and skills, as well as personal attributes like communication skills, leadership abilities, and problem-solving skills.
(b) Job description
A job description is a document that outlines the duties and responsibilities of a particular job. It includes information about the tasks to be performed, the reporting relationships, and the necessary skills and qualifications for the job.
(c) Bulk purchase
Bulk purchase is a method of procurement where large quantities of goods are purchased in a single transaction. This method is often used to secure discounts and to ensure that there is sufficient inventory on hand to meet demand.
(d) Cash and carry
Cash and carry is a retail model where customers pay in cash for their purchases and carry the products out of the store themselves. This model is often used by wholesale retailers, who sell products in bulk to customers who have cash on hand.
(e) Split shift
A split shift is a work schedule where the working day is divided into two or more shifts. This model is often used in industries where round-the-clock staffing is required, such as in the hospitality and healthcare sectors.
(f) Source of recruiting
The source of recruiting refers to the methods used to attract potential candidates for a job. This may include job postings, employee referrals, online job portals, or recruitment agencies.
(g) C.P.R
C.P.R. stands for Cardiopulmonary Resuscitation. It is a life-saving technique used in emergency situations to restore breathing and circulation to individuals who have experienced cardiac arrest or other life-threatening events. C.P.R. involves performing chest compressions and rescue breaths in a specific sequence to help keep the person alive until emergency services arrive.
Q.5. Calculate minimum and maximum stock of soap in a 300 room 5-star properties based on following information: (a) No. of soaps per room-2 (b) 1 SPU – 1200 bars of soap (c) Lead time 10 days (d) Days between orders – 30 days
To calculate the minimum and maximum stock of soap for a 300-room 5-star property, we can use the following formula:
Minimum stock = Average daily usage x Lead time Maximum stock = Average daily usage x Days between orders + Safety stock
Given: (a) No. of soaps per room = 2 (b) 1 SPU = 1200 bars of soap (c) Lead time = 10 days (d) Days between orders = 30 days
First, we need to calculate the average daily usage of soap: Total soap usage per day = No. of rooms x No. of soaps per room Total soap usage per day = 300 x 2 = 600
Next, we need to calculate the safety stock. Safety stock is the additional stock of soap kept on hand to cover unexpected demand or delays in delivery. Safety stock = Average daily usage x Safety stock days Safety stock days = (Lead time + Days between orders) x 10% Safety stock days = (10 + 30) x 10% = 4
Safety stock = 600 x 4 = 2400
Now, we can calculate the minimum and maximum stock of soap:
Minimum stock = 600 x 10 = 6000 bars Maximum stock = 600 x 30 + 2400 = 22200 bars
Therefore, the minimum stock of soap required is 6000 bars, and the maximum stock of soap required is 22200 bars for a 300-room 5-star property with a lead time of 10 days, days between orders of 30 days, and a usage rate of 2 soaps per room.
Q.6. Public area cleaning is very frequently given to contractor cleaners. What measures should be taken while using any outsources services in a hotel?
When using outsourcing services for public area cleaning in a hotel, several measures should be taken to ensure that the services provided are of high quality and that they meet the standards expected by the hotel guests. Some of these measures are:
- Conducting thorough research: Before hiring any contractor cleaner, it is important to conduct thorough research and background checks to ensure that the company is reliable and has a good reputation. This can be done by checking references, reading reviews, and conducting site visits to evaluate their cleaning quality.
- Clearly defining the scope of work: It is important to clearly define the scope of work and the expected deliverables to ensure that the contractor cleaner understands the requirements and can deliver the expected results. A written contract should be prepared outlining the responsibilities of both parties, and the services to be provided should be clearly defined.
- Ensuring compliance with legal requirements: The contractor cleaner should be able to comply with all legal requirements, such as obtaining necessary permits and licenses, providing insurance, and complying with labor laws. The hotel should ensure that the contractor cleaner meets all legal requirements and that the work is performed in accordance with industry standards.
- Providing training and supervision: The hotel should provide adequate training and supervision to the contractor cleaner to ensure that the work is performed to the expected standards. This can include site visits, training sessions, and regular performance evaluations.
- Establishing clear communication channels: The hotel should establish clear communication channels with the contractor cleaner to ensure that any issues or concerns can be addressed in a timely and effective manner. This can include regular meetings, phone calls, and email communication.
- Conducting regular quality checks: The hotel should conduct regular quality checks to ensure that the work performed by the contractor cleaner meets the expected standards. This can include inspections, guest feedback, and performance evaluations.
By taking these measures, the hotel can ensure that the contractor cleaner provides high-quality public area cleaning services that meet the expectations of the guests and the hotel management.
OR What are the pricing methods of contract services?
The pricing methods of contract services vary depending on the type of service being provided. Some of the most common pricing methods for contract services are:
- Flat fee: A flat fee is a fixed price that is charged for a particular service, regardless of the amount of work involved or the time taken to complete the task. This pricing method is often used for services that require a specific set of tasks, such as carpet cleaning or pest control.
- Hourly rate: An hourly rate is a pricing method where the contractor charges for the amount of time they spend on the job. This method is often used for services that require a variable amount of time, such as housekeeping or maintenance services.
- Cost plus: Cost plus pricing is a method where the contractor charges for the cost of materials and labor, plus an additional percentage for overhead and profit. This method is often used for services that require a significant amount of materials, such as construction or renovation projects.
- Unit pricing: Unit pricing is a method where the contractor charges a specific price for each unit of work completed, such as per room or per square foot. This method is often used for services that require a specific amount of work per unit, such as painting or landscaping.
- Performance-based pricing: Performance-based pricing is a method where the contractor is paid based on the results they deliver, rather than the amount of work they perform. This method is often used for services that require specific results, such as marketing or sales services.
In conclusion, the pricing method for contract services can vary depending on the type of service being provided. The most common methods are flat fee, hourly rate, cost plus, unit pricing, and performance-based pricing. The pricing method used will depend on the specific requirements of the service and the agreement between the contractor and the client.
Q.7. Calculate the no. of GRA to be scheduled at 70% occupancy for a 300 room’s hotel. Prepare a straight shift duty roaster for all shifts.
To calculate the number of GRA (Guest Room Attendants) required at 70% occupancy for a 300-room hotel, we can use the following formula:
Number of GRA required = (Total number of rooms x Occupancy rate) / Average number of rooms cleaned per hour
Given: Total number of rooms = 300 Occupancy rate = 70% Average number of rooms cleaned per hour = 15
Number of GRA required = (300 x 0.7) / 15 Number of GRA required = 14
Therefore, at 70% occupancy, a 300-room hotel will require 14 GRA.
To prepare a straight shift duty roster for all shifts, we can divide the number of GRA required by the number of shifts per day. Assuming three shifts per day (morning, afternoon, and evening), the number of GRA required for each shift would be:
Morning shift: 4 GRA (14/3 rounded up) Afternoon shift: 5 GRA (14/3 rounded up) Evening shift: 5 GRA (14/3 rounded up)
A sample straight shift duty roster for a 7-day week would look like:
Morning shift: 7:00 am to 3:00 pm
GRA 1: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
GRA 2: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
GRA 3: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
GRA 4: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
Afternoon shift: 3:00 pm to 11:00 pm
GRA 5: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
GRA 6: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
GRA 7: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
GRA 8: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
GRA 9: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
Evening shift: 11:00 pm to 7:00 am
GRA 10: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
GRA 11: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
GRA 12: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
GRA 13: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
GRA 14: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
This duty roster ensures that each GRA has an equal number of shifts, and that the hotel has sufficient staff coverage for all shifts to provide high-quality guest room cleaning services.
Q.8. (a) What is the control procedure to be followed in hospital housekeeping to ensure proper environment for patients?
Proper housekeeping is critical in maintaining a healthy environment for patients in hospitals. To ensure that the housekeeping department is maintaining the proper environment for patients, a number of control procedures can be implemented. Some of these procedures are:
- Standard Operating Procedures (SOPs): SOPs provide a step-by-step guide for the housekeeping staff on how to carry out their duties. By establishing and enforcing SOPs, the hospital can ensure that all housekeeping tasks are performed consistently and according to the standards expected.
- Regular Inspections: Regular inspections of the hospital premises, including patient rooms, hallways, and public areas, can help identify areas that require attention. The inspections should be conducted by trained personnel who can identify potential hazards and environmental risks.
- Staff Training: Proper training for housekeeping staff is crucial in ensuring that they are aware of the risks involved in their work and can take appropriate steps to mitigate them. Training should include the proper use of cleaning chemicals and equipment, infection control measures, and waste management.
- Quality Control: The housekeeping department should have a quality control system in place to monitor the quality of services provided. This can include regular performance evaluations, guest feedback, and audits to ensure that the housekeeping staff is meeting the required standards.
- Waste Management: Proper waste management is critical in maintaining a safe and healthy environment for patients. The hospital should have a waste management system in place to dispose of hazardous waste, such as sharps and medical waste, and to ensure that regular waste is disposed of properly.
- Infection Control: Proper infection control measures, such as the use of personal protective equipment (PPE), can help prevent the spread of infections in the hospital. The housekeeping staff should be trained on infection control measures and provided with the necessary PPE to protect themselves and the patients.
By implementing these control procedures, the housekeeping department can ensure that the hospital environment is safe and healthy for patients, staff, and visitors.
(b) What are the factors you will keep in mind, while making housekeeping budget?
A well-planned budget is essential for any business to manage its expenses and revenues. For a hospitality business, housekeeping is a vital department that plays a significant role in the hotel’s overall guest experience. The housekeeping budget is an integral part of the hotel’s operating budget, and it requires careful consideration of various factors. Some of the key factors that I would keep in mind while making a housekeeping budget are:
- Labor Costs: Housekeeping is a labor-intensive department, and employee wages, benefits, and training costs can make up a significant portion of the budget. To determine labor costs, we need to consider the number of employees required to meet the demand, their wages, overtime pay, benefits, and any additional costs related to training and development.
- Cleaning Supplies and Equipment: Cleaning supplies and equipment are a crucial part of the housekeeping budget. The type and quantity of supplies required depend on the hotel’s size, occupancy, and cleaning standards. Factors such as the cost of cleaning products, equipment maintenance and repair, and inventory control need to be considered to determine the budget for supplies and equipment.
- Energy and Utility Costs: The use of electricity, water, and other utilities can significantly impact the housekeeping budget. We need to consider the energy and utility consumption of cleaning equipment, laundry machines, and lighting while preparing the budget.
- Guest Amenities: Housekeeping plays a critical role in providing guests with a comfortable and enjoyable stay. The budget should consider guest amenities such as toiletries, towels, and linens. The cost of replacing and maintaining guest amenities should be factored in while preparing the budget.
- Seasonal Demand: The demand for housekeeping services can vary significantly based on the season, occupancy rate, and hotel events. We need to anticipate the peak and off-peak periods and adjust the budget accordingly to meet the demand.
- Maintenance and Repairs: Housekeeping equipment and facilities require regular maintenance and repairs. The cost of maintenance and repairs should be factored into the budget to ensure that the housekeeping department operates smoothly.
In conclusion, creating a housekeeping budget is a complex process that requires careful consideration of various factors. By taking into account the above factors, a hotel can create an effective and efficient housekeeping budget that meets the needs of the business and its guests.
Q.9. How would you handle the following situations?
(a) Eye injury to a guest (b) Burn due to hot water in arm while cooking (c) Snake bite while strolling in garden (d) Choking while eating (for a child)
As a hospitality professional, it is our duty to ensure the safety and well-being of our guests. However, accidents and emergencies can happen at any time, and we need to be prepared to handle them efficiently. Here are some tips on how to handle common guest incidents:
(a) Eye injury to a guest
- Stay calm and reassure the guest.
- Immediately assess the severity of the injury.
- Do not touch or rub the injured eye, and do not attempt to remove any object that may be embedded in the eye.
- Cover the injured eye with a sterile gauze pad or a clean cloth.
- Call for medical assistance and escort the guest to the nearest hospital or medical facility.
(b) Burn due to hot water in arm while cooking
- Run cold water over the burn for at least 10 minutes to cool the skin and reduce pain.
- Remove any jewelry or tight clothing near the burn area.
- Cover the burn with a sterile gauze pad or a clean cloth.
- Do not apply ointment, butter, or any home remedies to the burn.
- If the burn is severe, call for medical assistance and escort the guest to the nearest hospital or medical facility.
(c) Snake bite while strolling in garden
- Stay calm and reassure the guest.
- Immediately call for medical assistance or emergency services.
- Keep the guest calm and still to slow the spread of venom.
- Do not apply a tourniquet, ice, or suction to the bite area.
- If possible, take a picture or note the color and shape of the snake to assist medical professionals in identifying the species.
(d) Choking while eating (for a child)
- Stay calm and assess the severity of the choking.
- Encourage the child to cough to try and dislodge the object.
- If the child is unable to breathe, perform the Heimlich maneuver by standing behind the child, wrapping your arms around their waist, and applying upward pressure on the abdomen.
- If the choking persists, call for medical assistance or emergency services immediately.
In conclusion, handling common guest incidents requires quick thinking, a calm demeanor, and the ability to act efficiently in high-pressure situations. By following these tips, hospitality professionals can provide the necessary care and support to their guests during times of need.
Q.10. A While recruiting a housekeeping supervisor, what are the attributes you will look for?
As a manager in the hospitality industry, it is crucial to have a team of skilled and dedicated employees to ensure that the hotel provides the highest level of service to its guests. When recruiting a housekeeping supervisor, there are certain attributes that I would look for to ensure that the person is well-suited for the job. Some of these attributes include:
1. Experience
The ideal candidate should have relevant experience in housekeeping and a proven track record of supervising a team. This experience should include knowledge of cleaning procedures, chemicals, and equipment.
2. Communication Skills
The housekeeping supervisor must be an effective communicator to interact with the housekeeping staff, other departments, and guests. They should be able to communicate in a clear, concise, and professional manner and ensure that instructions and messages are understood and acted upon.
3. Attention to Detail
Housekeeping is a department that requires meticulous attention to detail to maintain a clean and safe environment for guests. A good supervisor should have a keen eye for detail, and they should be able to identify areas that require attention and take corrective action.
4. Leadership Skills
A housekeeping supervisor must be a strong leader who can motivate, guide, and manage a team of employees. They should be able to provide direction and support to their staff, delegate tasks, and ensure that tasks are completed on time and to a high standard.
5. Time Management Skills
The supervisor should be able to manage their time effectively to ensure that tasks are completed on schedule. They should be able to prioritize tasks, develop and implement work schedules, and ensure that the work is completed within the allocated time.
6. Problem-Solving Skills
Housekeeping supervisors must be able to think on their feet and resolve issues as they arise. They should be able to identify and resolve problems quickly and efficiently to ensure that guests’ needs are met.
7. Positive Attitude
Finally, the ideal candidate should have a positive attitude and a strong work ethic. They should be self-motivated, flexible, and have a passion for providing excellent service to guests.
B Fill in the blanks:
(a) __________ in an agreement to provide a special quantity of listed items for a period of time on an agreed price.
(b) __________ details how the technical duties of a job should be performed.
(c) __________ offers competitive price, wide range of products, with no credit and transportation facilities.
(d) __________ allows employee to select the hours he or she will work.
(e) All items are supplied by single supplier is __________.
(a) Contract is an agreement to provide a special quantity of listed items for a period of time on an agreed price.
(b) Standard Operating Procedure (SOP) details how the technical duties of a job should be performed.
(c) Cash and Carry offers competitive price, wide range of products, with no credit and transportation facilities.
(d) Flexible Schedule allows employee to select the hours he or she will work.
(e) All items are supplied by a single supplier is sole sourcing.