Developing the themes from Parts 1 and 2 of the series this article explores the nature and extent of variance arising from inadequate managerial control of variability and variety in the hospitality operations environment. In doing so it prepares a method of approaching the management and control of the three Vs within eight generic areas of management activity and across six resource input areas.
Brotherton, B. and Coyle, M. (1991), "Managing Instability in the Hospitality Operations Environment: Part Three – Variance", International Journal of Contemporary Hospitality Management, Vol. 3 No. 1. https://doi.org/10.1108/09596119110135883
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