NVCC COLLEGE-WIDE COURSE CONTENT SUMMARY
HRI 245 LABOR COST CONTROL (3 CR.)

COURSE DESCRIPTION

Focuses on position analysis and description. Considers employee scheduling, forecasting and staffing needs as it relates to sales for the labor intensive hospitality industry. Covers interpretation and analysis of payroll to maximize efficiency and productivity. Uses problem-solving techniques to illustrate payroll procedures. Includes explanation of payroll deductions, tip credits, and tip-sales allocation. Lecture 3 hours per week.

GENERAL COURSE PURPOSE

The purpose of this course is to provide the student with basic skills needed to control payroll cost, and learn techniques in scheduling employees.

ENTRY LEVEL COMPETENCIES

None

COURSE OBJECTIVES

Upon completion of this course, the student should be able to:

    1. identify the purposes of labor control
    2. classify labor for control purposes
    3. perform work analysis and prepare task lists
    4. prepare a job description
    5. forecast anticipated business volume
    6. schedule fixed and variable cost employees
    7. establish and evaluate standards of performances
    8. use statistical work sampling techniques
    9. determine total workload requirements
    10. prepare individual and master work schedules
    11. use master schedules to compensate for tardiness, absenteeism, vacations, turnover, and training
    12. solve typical problems related to labor cost
    13. interpret payroll deductions
    14. understand tip credits and tip sales allocation
MAJOR TOPICS TO BE INCLUDED
    1. Analyzing work
    2. Preparing task lists
    3. Writing job descriptions
    4. Forecasting business volume
    5. Allocating tasks to workers
    6. Prepare individual and master work schedules
    7. Quantitative approaches to labor control
    8. Dealing with fast and slow workers
    9. Dealing with full-time, part-time, and split shift employees
    10. Interpreting departmental labor costs
    11. Understanding how the computer can assist in the scheduling of employees to maximize productivity
Revised 9/00

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