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Job Evaluation Project

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19 views4 pages

Job Evaluation Project

Uploaded by

rushmol123
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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PROJECT PROPOSAL

JOB EVALUATION OF EMPLOYEES IN MILESTONE RESTAURANT,


RAMANATTTUKARA

INTRODUCTION
Job evaluation is the rating of jobs in an organisation. This is the process of establishing the value or
worth of jobs in a job hierarchy. To improve the performance and maintain the high level of efficiency in
work, employee should be compensated with wages and salaries depending upon the job he is
performing. As milestone restaurant is a famous restaurant , there arises a need to study the job
evaluation of employees.

OBJECTIVES OF STUDY
 To measure basic approach to job evaluation
 It aims at establishing consistency between the wage and the salary structure
 To know the establish system whereby positions are properly evaluated
 To design and document positions of employees

IMPORTANCE OF STUDY
 Develop harmonious relations among manager and employees
 Job evaluation helps to determine pay structure
 Job evaluation helps to rate the job

RESEARCH METHODOLOGIES

 RESEARCH DESIGN
o DESCRIPTIVE RESEARCH
Descriptive research includes survey and fact finding enquiries of different kinds. It describes
the state of affairs as it exists at present. The researcher has no control over the variables. He can
only report what has happened or what is happening
 SOURCES OF DATA
The materials necessary for this study have been collected on the basis of primary and
secondary data.
o Primary Data

In this study it has been collected by means of structured questions among the employees.
Questionnaire has been provide to employees to collect primary data.
o Secondary Data

The secondary data for preparing this report is to be obtained from ;


 Website
 Reference Books
 Past information.

 SAMPLING UNIT
The target employees chosen for study were different category of workers in the restaurant.

 SAMPLE SIZE
Sample size of the study will be limited to 30 employees after considering time and cost.

 SAMPLING TECHNIQUES
Random method has been used to draw samples.

 TOOLS FOR ANALYSIS


 Percent
 Likert scale
 Rank
 Weighted Average Ranking

 TOOLS FOR PRESENTATION


 Table
 Digram
 Chart
PRESENTATION OF REPORT

Chapter 1- Introduction
The chapter deals with statement of problem, objective of the study, scope and Significance of study,
research methodology, limitation of the study .

Chapter 2- Review of literature and theoretical frame work


This chapter includes theoretical over view and review of literature Relating to this topic.

Chapter 3- Industrial profile and company profile


Dealing with the organizational profile.Detailed information about the welfare scheme provided in the
organization.

Chapter 4- Data analysis and Interpretation


Explain the details of survey conducted among employees, focuses on enumerating the area covered
and describing the data analysis and interpretation.

Chapter 5- Findings and conclusion


This chapter includes summary, Findings, suggestions and conclusion.

LIMITATIONS OF STUDY
 There may be lack of effective response from respondent .
 The sample selected for the selected study is small. So the study may not be Comprehensive.
 There may be chances of misleading/ wrong informations from respondents.

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