Effective Planning of the Job Scheduling for Food Service Staffs to Maintain Quality of Service with Minimize Staff Costs

In order to ensure that the quality of services remains consistent, managers of food service operations standardize a number of different aspects of operations. Those who are on the front lines of these activities are expected to carry out their duties in accordance with the instructions. In order for frontline staff members to be able to execute their tasks effectively, it is expected of them that they will be able to regulate their emotions and actions. As a result, this study investigated the effect of job standardization on emotional labor, as well as the effect of emotional labor on emotional exhaustion and job satisfaction among frontline employees in the hotel industry. The organizational role theory and the emotion regulation theory served as the guiding basis for this investigation. This study also explored the function that quality of service plays as a mediator in the connection between work scheduling, on the one hand, and lowering staff costs, on the other hand.