Comparison between staff outsourcing and in-house staffing in food and beverage operations at hotel Kämp
Najafi, Ali (2019)
Najafi, Ali
2019
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https://urn.fi/URN:NBN:fi:amk-201904054435
https://urn.fi/URN:NBN:fi:amk-201904054435
Tiivistelmä
The purpose of this research-oriented thesis is to compare the competitiveness of staff outsourcing versus in-house staffing in food and beverage operations at hotel Kämp. The objective of research is to study the efficiency of staffing strategy currently implemented at different departments of F&B operations at hotel Kämp and find out the possible ways these strategies can be improved to move towards ideal staffing strategy. The thesis project is done with cooperation with hotel Kämp, which is one the most luxurious hotels in Helsinki metropolitan area. Hotel Kämp was first established in 1887 and now is a part of Kämp Collection Hotels and Leading Hotels of the World.
The theoretical part of the research consists of literature review on general information and practices in food and beverage operations on hotel industry, followed by introducing advantage and disadvantage of outsourcing, and HRM practices in F&B operations. Later in the theoretical part, the temporary employment agencies are introduced, and benefits and risks of staff outsourcing are discussed. The theoretical part utilizes various articles and academic literature to support the findings of the research. Some figures and tables are illustrated in the thermotical part of the research to visualize the findings.
The aim of the empirical part of the research is to study and find out whether the staffing strategy currently implemented at different department of F&B operation at hotel Kämp are effective enough to help the operations to run more smoothly, provide excellent customer service, save salary and wages costs, and help the operation to generate a higher revenue. The thesis provides developments idea in staffing strategy and steps towards ideal staffing.
Even though hotel Kämp has already a very good staffing strategy in F&B operations, which employees more than 100 staff, there is still space for some improvements. The dependency of F&B operations on staff outsourcing is high and in-house resources are not well recognized.
According to the theoretical part and analysis of the empirical part of research, the F&B operations at hotel Kämp can move towards ideal staffing. While outsourcing is an inseparable staffing in F&B operations, the performance level of outsourced staff can be increased by in-house training prior to starting the work shift. At the same time, recruiting and hiring processes can be outsourced to service provider companies to help to hotel to save costs and time. In addition, in-house outsourcing needs to be practiced more effectively to help the hotel to use its employees in most efficient way. This is can happen by better communication between the planning officers and having a comprehensive scheduling plan.
Keywords: Staffing, Outsourcing, Competitive advantage
The theoretical part of the research consists of literature review on general information and practices in food and beverage operations on hotel industry, followed by introducing advantage and disadvantage of outsourcing, and HRM practices in F&B operations. Later in the theoretical part, the temporary employment agencies are introduced, and benefits and risks of staff outsourcing are discussed. The theoretical part utilizes various articles and academic literature to support the findings of the research. Some figures and tables are illustrated in the thermotical part of the research to visualize the findings.
The aim of the empirical part of the research is to study and find out whether the staffing strategy currently implemented at different department of F&B operation at hotel Kämp are effective enough to help the operations to run more smoothly, provide excellent customer service, save salary and wages costs, and help the operation to generate a higher revenue. The thesis provides developments idea in staffing strategy and steps towards ideal staffing.
Even though hotel Kämp has already a very good staffing strategy in F&B operations, which employees more than 100 staff, there is still space for some improvements. The dependency of F&B operations on staff outsourcing is high and in-house resources are not well recognized.
According to the theoretical part and analysis of the empirical part of research, the F&B operations at hotel Kämp can move towards ideal staffing. While outsourcing is an inseparable staffing in F&B operations, the performance level of outsourced staff can be increased by in-house training prior to starting the work shift. At the same time, recruiting and hiring processes can be outsourced to service provider companies to help to hotel to save costs and time. In addition, in-house outsourcing needs to be practiced more effectively to help the hotel to use its employees in most efficient way. This is can happen by better communication between the planning officers and having a comprehensive scheduling plan.
Keywords: Staffing, Outsourcing, Competitive advantage