Checklist questions asked of operations managers in the hotel industry regarding potential sources of variety are set out, including Human/Financial/ Material/Equipment/Time and Space Resources and Operational Methods, with the object of eliminating undesirable variety.
Brotherton, B. and Coyle, M. (1991), "Managing Variety in the Hospitality Operations Environment", International Journal of Contemporary Hospitality Management, Vol. 3 No. 2. https://doi.org/10.1108/09596119110135874
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