1.

Introduction
• In the recent years, the word productivity has gained popularity in the business world. The problem of scarcity has
a deep rooted impact on the economies of each and every business unit. Almost all organizations, either reactively
or proactively, have become serious on their productivity. Moreover, in today’s world of cut-throat competition,
every organization is striving hard to have an upper edge over their competitors. The organizations have realized
that enhancing their productivity goes a long way in success of their business operations and thus productivity has
become a matter of great concern amongst them. In simple terms productivity is measured by how many outputs
are generated from how many inputs.

• Among the current issues confronting hotels that of improving productivity is one of the more compelling and
challenging. For while the need to secure greater productivity becomes increasingly evident to hotel managers the
elusiveness of the concept persists. Not only have managers frequently been at a loss to understand it but also to
know how to measure it satisfactorily. This paper introduces approaches to the hotel productivity and, concentrates
upon two particular factors about workers satisfaction and productivity evaluation.

• Productivity is the efficiency of production of goods or services expressed by some measure. Measurements of
productivity are often expressed as a ratio of an aggregate output to a single input or an aggregate input used in a
production process, i.e. output per unit of input, typically over a specific period of time. The most common example
is the (aggregate) workers productivity measure, e.g., such as GDP per worker. There are many different
definitions of productivity (including those that are not defined as ratios of output to input) and the choice among
them depends on the purpose of the productivity measurement and/or data availability. The key source of
difference between various productivity measures is also usually related (directly or indirectly) to how the outputs
and the inputs are aggregated into scalars to obtain such a ratio-type measure of productivity. Types of production
are mass production and batch production.

• Productivity is a crucial factor in the production performance of firms and nations. Increasing national productivity
can raise living standards because more real income improves people's ability to purchase goods and services,
enjoy leisure, improve housing and education and contribute to social and environmental programs. Productivity
growth can also help businesses to be more profitable.
 1.1 Aims and Objectives:
1. To identify performance of skilled and unskilled workers.
2. To know performance evaluation of worker.
3. To know the satisfaction level of workers.
4. To know relation between labors.
5. To know the performance indicators on which performance
appraisal is done.
6. To know the participation of management in workers welfare
with respect to workers satisfaction.
7. To know efforts taken by management to increase the
productivity of workers.
8. To know efforts taken by workers to increase their own
productivity.
 1.2 History:
With more people -- men and women -- spending less time at home,
there was a greater need for convenience. More time was spent
commuting and working, and less time was spent preparing meals.
The food industry, therefore, was one of the first to respond in kind. It
recognized that the time available to everyone for certain household
chores was beginning to diminish, and began to offer solutions that
helped people -- say it with us -- accomplish more in fewer hours.
Those solutions actually began with packaged foods like cake mixes
and canned goods that dated back to the 1950s, when TV dinners also
hit the market -- 17 years later, microwave ovens became available for
about $500 each.
But the 1970s saw an uptick in fast food consumption, with
Americans spending roughly $6 billion on it at the start of the decade.
As Eric Schlosser writes in Fast Food Nation, “A nation’s diet can be
more revealing than its art or literature.” This growing availability and
consumption of prepared food revealed that we were
becoming obsessed with maximizing our time -- and with, in a word,
productivity.
 1.3 Terms:
• Productivity:-
Defines productivity as “the quality, state, or fact of being able to generate, create, enhance, or
bring forth goods and services.” In an economic context, the meaning is similar -- it’s essentially
a measure of the output of goods and services available for monetary exchange.

• Satisfaction:-
Satisfaction is the act of fulfilling a need, desire, or appetite, or the feeling gained from such
fulfillment. Satisfaction means you’ve had enough — in a good way. When a product says
"Satisfaction guaranteed" it means you’ll like it or they'll give you your money back.

• Performance:-
the act, process, or art of performing
Ex - last night's performance was terrible

• Evaluation:-
The making of a judgement about the amount, number, or value of something; assessment.
 2. Research Methodology
The data required for this dissertation can be divided into 2 categories
2.1 Primary Data
2.2 Secondary Data

2.1 Primary Data:

The method of collection will be survey method questionnaire.

Expected outcome would be how to judge the worker’s productivity.
What are the performance indicators on which the performance
depends and if its low how it is increased.

2.2 Secondary Data:

The referred books will be related to Human Resource specifically the

topics related to productivity and Satisfactions.
 3. Data Analysis and
Interpretation
In this I have done the survey with the questionnaire having 22
questions including personal profile. I have done survey in 50
properties and collect their feedback on my questions. After the survey I
do make the pie charts and bar graph in the project according to the
feedback of respondents different answers.
 4.Suggestions/Recommendations
• For increase in workers productivity properties should
conduct activities.
• For worker’s health and safety many properties do follow
government norms but some properties must follow the
government health norms and basic hygiene.
• For outsourced worker’s management has to take
special efforts to keep them motivated as this may
increase their productivity.
• Management needs to get connected with the workers
directly as they are the ground staff (base of a hotel/
restaurant).
• Management does needs to implement the job rotation
within the department so as to get the clear picture of
task efficiency.
 5. Conclusion & Limitations
5.1 Conclusion
• Have identified the parameters of Skilled & unskilled workers.
• Through Data Analysis learnt about nature and connectivity of different
properties towards their workers.
• Got to know how management takes efforts for workers welfare.

5.2 Limitations
• The survey is very limited and project cannot cover a large area and /or
number of people in the period of time given on it.
• Limited period of time to make the survey.
• At some places people were hesitating to give the answers of questionnaire.
• At many properties respondents directed me towards HR as the topic was
related to worker’s productivity, so need to take appointments of HR.
• At bigger properties HRs does not entertained the students like me so again
I have been directed to FO.
• Few properties were reluctant to give the stamp on filled questionnaire
because they felt by giving the stamp it could spoil their brand.
 6.3 Websites:-
• https://en.wikipedia.org/wiki/Job_satisfaction

• https://www.businessmanagementideas.com/human-resource-management-2/job-satisfaction/job-
satisfaction-meaning-definition-importance-factors-effects-and-theories/19709

• https://study.com/learn/job-satisfaction-questions-and-answers.html

• https://www.siteminder.com/r/trends-advice/hotel-management/how-tackle-productivity-hotel/

• https://hmct.dypvp.edu.in/Documents/research-papers-publication/Research-Papers/94.pdf

• https://www.sciencedirect.com/science/article/abs/pii/0278431986900071

• https://blog.hubspot.com/marketing/a-brief-history-of-productivity

• https://en.wikipedia.org/wiki/Productivity

• https://www.forbes.com/sites/billgreiner/2014/06/25/the-wealth-of-nations-part-2-the-history-of-
productivity/?sh=196144d56933

• http://www.ijsrp.org/research-paper-0916/ijsrp-p57108.pdf
 7. Appendix
Impact of Job Satisfaction in Terms of Worker’s Productivity
Questionnaire
1) Personal Information
Name: ___________________________________________________
Hotel: ___________________________________________________
Designation: ______________________________________________
Area: ____________________________________________________
Phone No: _______________________________________________
E-mail Id: ________________________________________________

2) What category of workers do you recruit?

a) Skilled
b) Unskilled
3) What is the majority of this category?
a) Below 20
b) 21 to 40
c) 41 to 60
d) 60 and Above

4) Which category of workers do you prefer most?

a) Skilled
b) Unskilled

5) Do you think that mentioned categories of workers are satisfied in

their job in your hotel/restaurants?
a) Yes
b) No

6) How do you measure satisfaction level of your workers?

________________________________________________________
________________________________________________________
7) For workers satisfaction and increase in productivity do you conduct
any activities?
a) Yes
b) No

8) Does management directly connects to the workers for their

satisfaction?
a) Yes
b) No

9) Do you outsource the workers?

a) Yes
b) No

10) What category do you outsource?

a) Skilled
b) Unskilled

11) Do you take any efforts for the outsourced workers to keep them
motivated?
a) Yes
b) No
12) Do you give rise in the salary/wages of workers?
a) Yes
b) No

13) In case of chain property is the decision of the salary is centralized

or decentralized?
a) Centralized
b) Decentralized

14) How do you measure the performance of both the categories of

workers skilled/unskilled?
________________________________________________________
________________________________________________________

15) Do you think that every worker is giving their 100% inputs in their
job?
a) Yes
b) No
16) If not what special strategies that you are implementing for workers
to increase their productivity?
a) Monetary Motivation
b) Special benefits like family discounts in your property
c) Mediclaim/Insurance
d) Others______________________________________________

17) In your hotel/restaurant do you have fixed working hours?

a) Yes
b) No

18) Have you ever faced any challenge for recruiting unskilled workers?
a) Yes
b) No

19) For workers health and safety do you follow government norms?
a) Yes
b) NO
20) What do you think which type of workers have more working
knowledge?
a) Skilled
b) Unskilled

21) Which type of worker needs more attention and training about
work?
a) Skilled
b) Unskilled

22) How do you increase workers productivity?

a) By giving Monetary benefits
b) By giving incentives productivity
c) By giving special offers
d) No need to increase