1. List and describe each payment method used by the restaurant and foodservice industry. 2. Describe the components and factors to consider in the development of a master schedule. 3. Chef Johnson of Bowman Creek Bistro needs to prepare a production chart for the dinner shift on Saturday. Chef Johnson has sales information from last Saturday and wants to use menu mix numbers from last week. Item Number of Items Sold Menu Mix Percentage BBQ Ribs 122 Parmesan Chicken 46 Coconut Shrimp 35 Blackened Redfish 77 Firehouse Spaghetti 71 Total Items Sold 351 100% 4. The manager at the Triple Crown Restaurant ran a dinner shift report. There were a total of $3,525.69 in guest charges, and a total of $3,523.46 in guest payments. Overall, guests were overcharged by $2.23. There were four servers working that evening. The manager prepares a discrepancy report that shows how much servers either overcharged or undercharged customers. A. Calculate the discrepancies, if any, for each server. B. Which discrepancies should be most concerning for the manager? Why?

Server Code Guest Charges Guest Payments Overcharge (Undercharge) 20 $892.52 $891.74 25 784.25 784.25 28 955.36 975.78 30 893.56 871.69 5. Develop a server schedule using the following information. Purpose: To make a three-day time schedule for variable employees based on sales forecast. The operation is of a fast-food type located in a college town, with the variable employees able to interchange in the various positions. There are two full-time (Bob and Tammy) and eight part-time employees. Scheduling Guidelines: No split shifts are allowed (e.g., lunch and dinner). Full-time employees always work 8 hours a day and are not given split shifts. Part-time employees should work at least 4 hours a day and no more than 8 hours a day. Part-time employees are limited to a 20-hour total work for Friday, Saturday, and Sunday. The minimum number of employees allowed per shift is four; the maximum is five. Dinner shift on Sundays is the only exception to these rules. Dinner shifts on Friday and Saturday should always have two full-time employees on staff. Employee Scheduling Constraints: Tammy needs to have Sundays off. Jamal cannot work after 7 p.m. Carl cannot work after 3 p.m. (except Saturdays). Lei cannot work after 3 p.m. on Fridays. Pete is not allowed to work after 7 p.m. Paloma is not available on Sundays. Jean is available for any shift on any day. Barb can work on Saturdays and Sundays only after 7 p.m. Miguel cannot work between 11 a.m. and 3 p.m. on Fridays and Saturdays. Employee Pay Rates: The labor cost for full-time employees is $10 per hour. Part-time employees have a labor cost of $8 per hour. Labor Budget Target: Labor cost percentage should be below 25 percent on a daily basis. Sales Forecast: The sales forecast for Friday, Saturday, and Sunday is as follows: Prepare a labor schedule for Friday, Saturday, and Sunday. 1) Show the schedule in table format. 2) What is the total for labor hours for each day?