Question

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Scheduling is an essential task for any service line. Coordination is needed to plan for an effective schedule to ensure products and services are delivered to meet the consumer demand (Vonderembse & White, 2013). In order to create the right schedule, management must consider the expected turnaround time of a product and the number of goods that need to be produced. Restaurants may utilize the method known as chase demand to schedule the most number of workers based on the busiest hours using the historical pattern (Vonderembse & White, 2013). This approach will allow people who may want to work a part-time position to staff the busiest hours and then not have too many employees idle during the rest of the shift. Furthermore, restaurants may install technology, such as self-checkout lanes to reduce the need of labor and re-allocate its staff to perform higher critical-thinking tasks (Nassauer, 2020). Additionally, restaurants and airlines use reservations to know the demand in advance. Airlines can offer the lowest fares for those that are willing to book farthest in advance (Vonderembse & White, 2013). This allows companies to prepare adequately in time whereas hospitals cannot respond to an on-demand approach and adjust capacity easily. However, the hospital may cross-train employees to improve flexibility in scheduling to rotate among existing pool of resources.

Answer 1

My response to the post:

I agree that Scheduling is widely practiced among hospitals. This arrangement would encourage workers who would choose to work a part-time job to staff the busy hours and therefore not see too much employees idle throughout the remainder of the shift. In addition, restaurants may install technology, such as self-checkout lanes, to reduce labor requirements and re-allocate their staff to perform higher critical-thinking tasks. This helps businesses to plan sufficiently in time because hospitals can not adapt to an on-demand strategy and quickly change capacity. I also agree that, To establish the correct timetable, management will take into account the planned production period of a product and the amount of products to be made. Restaurants should use the approach known as chase demand to assign the maximum number of employees using the historical trend dependent on the busiest hours

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