Research Paper on:
Arguing to Keep Staff

Unformatted Sample Text from the Research Paper:
number of staff. This produces immediate results and may be attractive. However, it may not be the most effective and may incur unseen costs. The desire to cut costs  needs to be examined. In any business there is a value chain, this is the track followed by goods from their origin to the end user. For the restaurant trade  this chain may begin with growers and ends with the restaurant diners. The determination of where the cuts are made should be by reference to the areas which add the  least value (Thompson, 1998). The restaurant trade is labour intensive and it is the employees that add a great deal of value. The three star rating is given the restaurant  as a result of the service and quality of food that are served. This, in turn, attracts the customers and results in their customer as they feel they are getting  value for money with the prices charged. By looking at the different areas where labour may be cut it can be seen that reducing the input level of this value  adding activity may have a detrimental impact on the business. The restaurant itself is one where there are several members of staff. Customers expect a certain standard of service. If  labour is cut here it may either be form the waiting staff. If there are less waiting staff and the same number of customers this means each member of staff  will need to look after more tables. The result will be that the customers may have to wait longer for service, either order taking or for food to be brought  out. Waiting staff can only undertake a limited number of tasks in any time period. This will result in dissatisfied customers and