1. A museum is open from 10:00 - 5:00.  The chart below 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 suggest:
   • 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,
   • 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 clean-up after customers have left for the day.  Enter in the chart below 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	Dish  Washers
8:00 - 9:00  a.m.	0	2	0	0	0	0
9:00 -10:00  a.m.	0	2	0	0	0	0
10:00 -11:00  a.m.	30	1	1	1	1	1
11:00 - 12:00 p.m.	95	2	2	2	1	2
12:00 -1:00  p.m.	180	3	3	2	2	3
1:00 - 2:00  p.m.	150	3	2	2	2	3
2:00 - 3:00  p.m.	40	1	1	1	1	1
3:00 - 4:00  p.m.	15	1	1	1	1	1
4:00 - 5:00  p.m.	5	1	1	1	1	1
5:00 - 6:00  p.m.	0	1	1	1	1	1

 

1. Using the chart you completed above, create work schedule for your staff.  Each type of position has one full-time employee who must be scheduled for an 8 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 8-hour workday).  Mark in the schedule which hour each full-timer will take as there break, and remember that another employee must cover the full-timer's work during the break.

 

Cook 1 (FT)	8:00 - 4:00	(break 2:00 - 3:00)

 

answer question two for me please