Chapter 7, Question 5 Jeffrey operates a high-volume, fine-dining restaurant called the Baroness. His labor productivity ratio of choice is guests served per labor hour. His standards for both servers and bus persons are as follows: Servers = 10 guests per labor hour Bus persons = 25 guests per labor hour On a busy day, Jeffrey projects the following volume in terms of anticipated guests. His projections are made in one-hour blocks. Determine the number of labor hours Jeffrey should schedule for each job dassification for each time period. Servers: quests per labor hour Bus pers ons: guests per labor hour Volume Staff Forecasting for Saturday: The Baroness Forecasted Server Busperson Number of Hours Hours Time Guests Served |Needed Needed 11 :00-12:00 85 12 :00-1:00 175 1:00-2:00 95 2:00-3:00 30 3:00-4:00 25 4:00-5:00 45 5:00-6:00 90 6:00-7:00 125 7:00-8:00 185 8:00-9:00 150 9:00-10:00 DE 10:00-11:00 45 Total 1,140 Howoften in the night should Jeffrey check his volume forecast in order to ensure that he achieves his labor productivity standards and, thus, is within budget at the end of the evening