"Hospitality managers use a veriaty of forecasting methods to anticipate business levels, in turn, determine personnel levels." (Managing Hospitality Human Resources pg 79)
I believe the changes done at Zippy were not sufficient enough they needed to brainstorm their ideas. Instead of carrying hot foods why not just make cold food served. Or add microwaves and have prepackaged food and still serve warm. All of these ideas are currently taken place on airlines today. Plus adding a conveyor belt probably costed a lot.
"Managers must consider the time it takes to set up and or clean up after a shift." (Managing Hospitality Human Resources pg 76)
Seems like they will need to train people to use this method and or there could be safety issues, company may need to increase their insurance for those around or using conveyor belt. Another factor is the set up or tare down of equipment or product used. Also instead of having one food item per person they could have each person do 2 or all then you would get double the work done. "After forecasting potential sales, amanager must determine how many employees are required to serve the estimated number of customers." (Managing Hospitality Human Resources pg 75)
Zippy should have brainstormed all options. I think they could have done more research and thought about labor cost and staffing.
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