HUMA$74(106)$ Human Resources Management

Winter $2024$

Individual Assignment: Compensation

$4$ of $4$

Background:

The Brockville Waterfront Inn is an eco$-$certified hotel in the Thousand Islands Region. This storied recreation area includes more than $1,800$ islands in the St$.$ Lawrence River and straddles the borders of Canada and the United States.

The hotel is located in downtown Brockville $$ a city in Eastern Ontario. Brockville is about halfway between Kingston on the east and Cornwall on the west. It is across the river from Morristown, New York.

The Inn is a $104-$suite boutique hotel, spa and conference centre with facilities for both causal and fine dining. A popular spot for $$road$-$warriors$$ travelling for business between Toronto, Ottawa, Montreal and New York. It is also a popular home away from home for recreational travellers, boaters and families wishing to explore the Thousand Islands.

The General Manager of the hotel has asked Chen Mei, the newly hired HR Manager, to have a look at the compensation being paid for some of the Food and Beverage positions. Chen Mei has hired you, a local HR consultant, to do an analysis.

Instructions: Please read the following and do the work and analysis as instructed. The assignment involves answering ten questions.

Let$$s begin!

You$$ve been asked to evaluate the following jobs:

$1.$ Prep Cook

$2.$ Line Cook

$3.$ Short Order Cook

$4.$ Sommelier

$5.$ Sous$-$chef

$6.$ Executive Chef

To do this you$$re going to use the HRM Point Factor Job Evaluation System. The system is based on five job characteristics: Skill, Mental Effort, Physical Effort, Responsibility and Working Conditions.

For each job characteristic there are four levels. These levels reflect the degree, or amount, of knowledge, skills or abilities $($e$.$g$.,$ experience$)$ required and, in some cases $($e$.$g$.,$ working conditions$),$ a measure of the challenge or difficulties experienced in the working environment $($e$.$g$.$ the level of stress, safety concerns, etc.$).$

Here is the HRM job evaluation table:

Level $1$ Level $2$ Level $3$ Level $4$

Skill $50100200300$

Mental Effort $60120180$

Physical Effort $255075100$

Responsibility $60120160200$

Working Conditions $204060100$

Table ONE: HRM Point Factor Job Evaluation Table

Please answer the following questions:

Q$1$ Assuming that the system is based on a maximum possible allocation of one thousand job evaluation points, what is the point value for degree $4$ of the job characteristic $$Mental Effort$?$

Q$2$ Use the answer for Q$1,$ the above table, and the following information to determine the total job evaluation points for each of the following jobs?

Prep Cook: Skill level $1,$ Mental Effort level $1,$ Physical Effort level $3,$ Responsibility level $1,$ Working Conditions level $4$

Line Cook: Skill level $2,$ Mental Effort $2,$ Physical Effort $2,$ Responsibility $1,$ Working Conditions $4$

Sommelier: Skill level $3,$ Mental Effort $2,$ Physical Effort $2,$ Responsibility $2,$ Working Conditions $1$

Short Order Cook: Skill level $2,$ Mental Effort $2,$ Physical Effort $3,$ Responsibility $2,$ Working Conditions $4$

Sous$-$chef: Skill level $3,$ Mental Effort $3,$ Physical Effort $3,$ Responsibility $3,$ Working Conditions $3$

Executive Chef: Skill level $4,$ Mental Effort $4,$ Physical Effort $3,$ Responsibility $4,$ Working Conditions $3$

The following table contains the current wage of the team members doing the above jobs at the Brockville Waterfront Inn.

Employee Number Job Level Job Evaluation

Points Hourly

Wage $($C$$)$

$1$ Prep Cook $16\mathrm{.}50$

$2$ Prep Cook $16\mathrm{.}50$

$3$ Prep Cook $17$

$4$ Prep Cook $17$

$5$ Prep Cook $17$

$6$ Prep Cook $17\mathrm{.}5$

$7$ Prep Cook $17\mathrm{.}75$

$8$ Prep Cook $18$

$9$ Prep Cook $18$

$10$ Prep Cook $18\mathrm{.}5$

$11$ Prep Cook $19$

$12$ Line Cook $19$

$13$ Line Cook $19$

$14$ Line Cook $19\mathrm{.}5$

$15$ Line Cook $20$

$16$ Line Cook $20$

$17$ Line Cook $20$

$18$ Line Cook $20$

$19$ Line Cook $21$

$20$ Line Cook $22$

$21$ Line Cook $23$

$22$ Line Cook $23\mathrm{.}5$

$23$ Line Cook $24$

$24$ Sommelier $24$

$25$ Sommelier $25$

$26$ Short Order Cook $26$

$27$ Short Order Cook $27$

$28$ Short Order Cook $27$

$29$ Short Order Cook $28$

$30$ Sous$-$chef $33$

$31$ Sous$-$chef $33\mathrm{.}5$

$32$ Sous$-$chef $36$

$33$ Executive Chef $44$

$34$ Executive Chef $46$

Table TWO: Brockville Waterfront Inn Kitchen Staff Hourly Wages

Q$3$ Cut and paste the above dataset into Excel and add the missing job evaluation points, the ones you just calculated.

Q$4$ Now, using Excel, plot the salary data against the job evaluation points so that the hourly wage in dollars is the Y $($vertical$)$ axis and the job evaluation score, in points, is the X $($horizontal$)$ axis. This kind of graph is called a scatter plot. If you don$$t know how to do this in Excel you have two options. One, it$$s a good time to learn how. It$$s actually quite easy and will add to your skill set for future employment. Two, do it by hand. That$$s easy too. Just get a blank piece of paper and do the plot yourself.

Q$5$ Using your graph, calculate a $$best fit$$ wage line and, using that line, develop an equation for converting job evalua