1. List six benefits commonly given to at least some employees in a food service business. Are any benefits required for all employees?

2. . Explain the difference between a fixed cost and a variable cost.

3.What is the difference between a job description and a job specification? Write an example of a performance standard for a prep cook who peels carrots and cucumbers and washes lettuce for a restaurant's salads.

4 . A museum is open from 10:00 a.m.-5:00 p.m. The chart on the next page shows forecast business volume each hour for a given day in the museum's cafeteria. You are in charge of scheduling variable cost employees. Production standards suggestthat 1 cook can handle up to 60 people in an hour, 1 server can handle 80 people in an hour, 1 cashier can handle 90 people in an hour, 1 busser can handle 120 people in an hour, and 1 dishwasher can handle 70 people in an hour. The manager also knows from experience that 2 cooks can work 2 hours each to complete the day's mise en place (separate from their cooking duties during service). Set-up for the other areas is negligible, but every area requires 1 person to perform 1 hour of cleanup after customers have left for the day. Enter in the following chart the number of people needed to staff each position for each hour of the day based on business volume and assuming that every employee operates exactly at their production standard.

Time	Business Volume	Cooks	Servers	Cashiers	Bussers	Dishwashers
8:00 - 9:00 am	0
9:00 - 10:00 am	0
10:00 - 11:00am	30
11:00 - Noon	95
Noon - 1:00pm	180
1:00 - 2:00pm	150
2:00 - 3:00pm	40
3:00 - 4:00pm	15
4:00 - 5:00pm	5
5:00 - 6:00pm	0

Q6.Using the chart, you completed in question 5, create a work schedule for your staff. Each type of position has one full-time employee who must be scheduled for an eight-hour shift. The rest of the workers are all part-time. For the sake of simplicity, only the full-time employees will need a break (which will count as one paid hour out of their eight-hour workday). Mark in the schedule which hour each full-timer will take as her break and remember that another employee must cover the full-timer's work during her break.