Assignment $1$: Labor Analysis $(50$ Points$)$

For this assignment, you will need to choose an imaginary foodservice facility. It can be an institutional or

commercial facility. The facility should serve at least two meals per day, and at least $100$ meals per meal

period $($may be more$),$ and have a menu that offers a fair amount of variety.

A$.$ Provide a brief description of the type of facility, hours of operation, type of food served, number of

meals served and meal hours or peak service times if appropriate. Include all foodservices located

on$-$premise. For example, in a hospital setting, you would include both patient and employee cafeteria

operations.

B$.$ Make a Bar Chart $($work$-$distribution analysis chart$)$ that indicates all of the staffing for one entire

weekday. Indicate the general type of activity the employee will be engaged in at the various times

during each of their shifts using a key as will be discussed in class. List all positions using one line

per individual employee position. Write in more specific activities on bar as appropriate to further

explain if necessary. Include both paid and un$-$paid scheduled breaks. Indicate if shifts are full$-$ or

part$-$time. Determine labor$-$hours and FTE's for the day. Determine meals per labor$-$hour. Use

acceptable ranges for productivity as a guide to make sure that you have scheduled the correct

amount of labor for the day. Reference productivity ranges given in class and$/$or text. Cite any

resources used. A blank form is available on Canvas for making the work$-$distribution analysis chart.

C$.$ Write one job description and an individual work schedule $($task description or job outline as

discussed in class$)$ for one position.. Use may use the format sample on Canvas. Also, make sure

that all of the job descriptions and individual work schedules turned in follow the same format and areAssignment $1$: Labor Analysis $(50$ Points$)$

For this assignment, you will need to choose an imaginary foodservice facility. It can be an institutional or

commercial facility. The facility should serve at least two meals per day, and at least $100$ meals per meal

period $($may be more$),$ and have a menu that offers a fair amount of variety.

A$.$ Provide a brief description of the type of facility, hours of operation, type of food served, number of

meals served and meal hours or peak service times if appropriate. Include all foodservices located

on$-$premise. For example, in a hospital setting, you would include both patient and employee cafeteria

operations.

B$.$ Make a Bar Chart $($work$-$distribution analysis chart$)$ that indicates all of the staffing for one entire

weekday. Indicate the general type of activity the employee will be engaged in at the various times

during each of their shifts using a key as will be discussed in class. List all positions using one line

per individual employee position. Write in more specific activities on bar as appropriate to further

explain if necessary. Include both paid and un$-$paid scheduled breaks. Indicate if shifts are full$-$ or

part$-$time. Determine labor$-$hours and FTE's for the day. Determine meals per labor$-$hour. Use

acceptable ranges for productivity as a guide to make sure that you have scheduled the correct

amount of labor for the day. Reference productivity ranges given in class and$/$or text. Cite any

resources used. A blank form is available on Canvas for making the work$-$distribution analysis chart.

C$.$ Write one job description and an individual work schedule $($task description or job outline as

discussed in class$)$ for one position.. Use may use the format sample on Canvas. Also, make sure

that all of the job descriptions and individual work schedules turned in follow the same format and are