Administrative management for capacity measurement in hotel and restaurant cleaning services

Abstract

In the development of management activities, management implements two distinct and complementary streams, one is quantitative determination and the other is sequential organizational processes. The first involves numerical ingenuity for the rational and approximate deduction of a result that is usually applied to the measurement of time-related work. The objective of this article is to propose quantification mechanisms that allow the generation of proportionality tables in order to measure and control human production in the cleaning area of lodging establishments and restaurants. The methodology established in the article focused on observable aspects that could be quantified, therefore, it was based on the application of mathematical formulas that help measure the time, capacity and production of workers. As a result, mathematical approaches are established that will generate formulas for the calculation in the measurement of time, capacity and production. The content will contribute to the strengthening of the use of Frederick Winslow Taylor's principles in administrative management applied to the needs of lodging and catering.