Other Performance Measures

There are four types of performance measures −
  • Key Performance Indicators (KPIs) says what to do to increase performance dramatically.
  • Key Result Indicators (KRIs) offer an overview of the past performance. They communicate how management has done in a CSF or from a balanced scorecard perspective.
  • Performance Indicators (PIs) provide an idea to the staff and the management what to do.
  • Result Indicators (RIs) say about what the staff have done.

Key Performance Indicators (KPIs)

KPIs are a set of measures that focus on the aspects of organizational performance that are most needed for current and future success of the organization. There are a few KPIs in an organization (no more than ten), and they have certain characteristics.
Characteristics of KPIs −
  • They are non-financial process of measures
  • They are done frequently
  • They are introduced by the CEO and the senior management
  • They are recognizable by the staff
  • They are an individuals’ responsibility
  • They affect the organization significantly
  • They also have a positive influence on other measures

Key Result Indicators (KRIs)

KRIs are performance measures different from KPIs. KRIs include −
  • Customer satisfaction
  • Net profit before tax
  • Profitability of customers
  • Employee satisfaction
  • Return on capital employed

Performance Indicators and Result Indicators

About 80 performance measures falling in between KRIs and KPIs are performance indicators and result indicators (PIs and RIs).
The performance indicators are important but they are not the key to the business. The PIs propel teams to align themselves to the organization’s strategy. PIs, in fact, complement the KPIs and they are shown with KPIs on the organization, department and team scorecards.
Following are some PIs −
  • Percentage increase in sales to the top 10% of customers
  • Number of employees' suggestions implemented in the last 30 days
  • Customer complaints from key customers
  • Sales calls organized for the next one to two weeks
  • Late deliveries to key customers
Following are some RIs −
  • Net profit on key product lines
  • Sales made yesterday
  • Week's sales to key customers
  • Debtor collections in week
  • Bed utilization in week

The 10/80/10 Rule of Performance Measures

An organization should have around 10 KRIs, up to 80 PIs and RIs, and 10 KPIs. No more than these are actually used, but in many cases fewer measures are enough.

Comments

Post a Comment

Latest Updates on official website of Educaterer India

Loading...

Labels

Show more

Don't Miss To Read This

Image

Different Types of Guest Room Cleaning Agents / Chemicals (R1 to R9)

Cleaning agents are the most critical aids of housekeeping department in their day to day operations to keep the room and public area neat and clean. When it comes to Cleaning chemicals / agents Taski or Diversey products are considered as the bench mark in hospitality industry. There are specific products which need to be used for each cleaning requirement and these cleaning agents are given specific codes eg: R1, R2, R3 (The letter 'R' Stands for 'Room Care'.) Etc. for ease of identification, recognition and use. TASKI / Diversey R1:  Cleaning and Sanitising of Bathroom / Toilet surfaces   Area to be cleaned:  All batroom surfaces, sink, tub, tiles, floors and fittings How to Dilute: For cleaning : 20 ml in 1 ltr. water For sanitizing : 50 ml in 1 ltr. water Usage of this Cleaning Agent: Spray directly on the surface to be cleaned Leave for 2 seconds Scrub if necessary and wipe surface with clean and dry cloth Replace cloth regularly
Image

Kitchen Organisation Chart / F&B Production Organization Chart

The organisation chart of F&B Production department should provide a clear picture of the lines of authority and the channels of communication within the department. In a large hotel the department is headed by the  Executive Chef  who is assisted by the Executive Sous Chef. Kitchen / F&B production department chart not only provides for a systematic direction of orders, but also protects employees form being over directed. The chart shows that each employee should take orders only from the person directly above him / her. A copy of the chart should be posted in an area so that all kitchen staff can see where they fit into the overall organisation of the department. Ideally the organization chart need to be placed on the kitchen notice board. Hotel F&B Production Organisation chart  Kitchen Organization Chart for Small Hotel / Restaurant
Image

Different Types of Cleaning Cloths and their uses in housekeeping

There are different variety of cloths which are used in the housekeeping department for performing various cleaning activities like wet and dry cleaning by the housekeeping staff. For efficient and correct usage of these cleaning cloths same should be colour-coded and also the staff need to be well trained on selecting and using different type of cloths for specific type of cleaning. Swabs:   These are all-purpose cloths made of soft, absorbent material. They are used for wet cleaning and damp dusting of all surfaces above floor level. They can be also used for cleaning sanitary fittings such as bathtubs and wash basins. Wipes:   Wipes include loosely woven or knitted cotton cloths and non-woven cloths. Synthetic sponges may also be grouped under this category. They are available in various sizes and shapes. Sponges are better than cloths for washing walls, woodwork, glass and upholstery. Dusters:   These are meant for dusting and buffing. Soft, absorbent plai