create a event schedule for banquet events that does not exceed the budgeted labor cost of 9.5%

PRACTICAL LAB #2 OBJECTIVE The objective of the assignment is to create a schedule for the below banquet events that does not exceed the budgeted labour cost of 9.5% GRADING 3% of final grade 25 marks Due: Monday, Sept 27th no later than 9:00 am EST RULES Using the below information, complete a schedule for the event detailed The schedule should be easy to read and should clearly detail stort and end times it takes approx 1 hour for 3 server to set up the room prior to the event it takes approx 1 hour for 3 server to tear down the room after the event It takes approx 1 hour for I bartender to open & close the bar Each staff member should have a 30 minute break for any shifts longer 5 hours All timing should be in Military time to minimize confusion (00:00-24:00) Example Shift (10:00-16:00 MANDEEP Open METRICS Overall labour should not be more than 9.50% 1 server for every 20 guests forecasted 1 busser for every 50 guests 1 bartender for every 100 guests Example Labour revenue = $1,000 labour = 9.5% labour spend = $95.00 FORECASTED DATE LUNCH DINNER MONDAY 1-Jun-20 0 0 TUESDAY WEDNESDA THURSDAY FRIDAY 2-Jun-20 3-Jun-20 4-Jun-20 5-Jun-20 110 0 0 0 0 112 0 220 SATURDAY 6-Jun-20 0 250 SUNDAY 7-Jun-20 0 0 REVENUE MONDAY DATE 1-Jun-20 DAILY 0 TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY 2-Jun-20 3-Jun-20 4-Jun-205-Jun-20 6-Jun-20 2100 3400 0 9500 23.500 SUNDAY 7-Jun-20 0 EVENT TIMING MONDAY TUESDAY WEDNESDA THURSDAY FRIDAY SATURDAY SUNDAY DATE Jun 20 Jun-20 un 4-JUNY bun. A0 Jun 20 LUNCH START 120 FINISH 12230 DINNER START 16:00 B 19:00 B 1030 B FINISH 23:00 1:00 23:59 "8 - Bartenders required 1. Initially create a normal schedule (Daily Start & finish times) 2. You will need to adjust the schedule template to your needs add Rows and Columns where appropriate 3. Calculate the total revenue per day based off of the forecasted covers and average cheque above 4. Use the weekly forecasted sales to create a schedule that adheres as closely as possibly to a budgeted FOH labour cost of 11.5%. 5. Total the hours per day for each position category and use this to calculate the total labour cost 6. On the schedule document, use excel formulas to calculate daily and weekly labour costs. 7. Calculate the weekly labour cost in $ and in percentage using the chart on the top right KEY FORMULAS REVENUE ($) = COVERS X AVERAGE CHECK LABOUR ALLOWANCE ($) = REVENUE X LABOUR % LABOUR COST ($) = TOTAL HOURS X RATE OF PAY (PER POSITION) TOTAL FOH LABOUR COSTS = SERVER LABOUR COST + BARTENDER LABOUR COST + HOST LABOUR COST RUBRIC Labour cost $ Per Job Title/ per Day Per Daily Total SUBTOTAL 10 5 5 Labour Cost% Daily Labour Cost of 9.50 is achieved No shifts less than 3 hours No Over Time (daily hours for each employee should not exceed is SUBTOTAL TOTAL MARKS POSSIBLE 15 25 BARTENDERS SERVERS JOHN YEUNG LEO BALPINDER LARRY CLEO YANNI NAVEED (PART TIME) GABRIEL (PART TIME HOURS BANQUET FORECAST AND SCHEDULE TUESDAY WEDNESDAY THURSDAY MONDAY FRIDAY SATURDAY SUNDAY DATE LUNCH DINNER FORECASTED REVENUE LABOUR ALLOWANCE WEEKLY LABOUR FORECAST REVENUE SCHEDULED COSTS SCHEDULED PERCE' aDIV/0! BUDGETED COST $ BUDGETED PERCEN #DIV/0! $ $ $ 5 $ $ BARTENDERS $ 5 DAVID MANDEEP LISA BLAKE (Part Time! HOURS HOS2000-Praction Lab 2 Eventsedule-Fal Micro Excel Prora For Data Vi Atasun * Cut Copy Century Gothie 12 Genel Wrap Test Mer Center Paste I Det Format Format IV . Conditional Format Cel Formatting Table - the 2. Sort Anda Pite Select Pant Cad U1 BANORET FORECAST AND SCHEDULE TUESDAY WEDNESDAY THURSDAY MONDAY TEBAY SANRDAY SUNDAY DATE LUNCH DINNER FORECASTID RIVERE LABOUR ALLOWANCE WEERY LABOUR FORECAST REVENUE SCHEDULED COST SCHEOLLED BYCH TOVO BUDGED PERCEIVO BARTENDERS RAVELOTRAVIOLE Alti AP ANH BERS MARE ANTA ALTRE CRYL PALTAR HOURS LABOUR COST 50 51 BARTENDRE COSE SERVER HOS TOTAL LAROUCHOULES NOORTEDIO LABOUR VARANCE DISTRUCTIONS SCHEDULE 11 1 54 Type here to search E w 2 400 ENG ESTAM W24/2021 PRACTICAL LAB #2 OBJECTIVE The objective of the assignment is to create a schedule for the below banquet events that does not exceed the budgeted labour cost of 9.5% GRADING 3% of final grade 25 marks Due: Monday, Sept 27th no later than 9:00 am EST RULES Using the below information, complete a schedule for the event detailed The schedule should be easy to read and should clearly detail stort and end times it takes approx 1 hour for 3 server to set up the room prior to the event it takes approx 1 hour for 3 server to tear down the room after the event It takes approx 1 hour for I bartender to open & close the bar Each staff member should have a 30 minute break for any shifts longer 5 hours All timing should be in Military time to minimize confusion (00:00-24:00) Example Shift (10:00-16:00 MANDEEP Open METRICS Overall labour should not be more than 9.50% 1 server for every 20 guests forecasted 1 busser for every 50 guests 1 bartender for every 100 guests Example Labour revenue = $1,000 labour = 9.5% labour spend = $95.00 FORECASTED DATE LUNCH DINNER MONDAY 1-Jun-20 0 0 TUESDAY WEDNESDA THURSDAY FRIDAY 2-Jun-20 3-Jun-20 4-Jun-20 5-Jun-20 110 0 0 0 0 112 0 220 SATURDAY 6-Jun-20 0 250 SUNDAY 7-Jun-20 0 0 REVENUE MONDAY DATE 1-Jun-20 DAILY 0 TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY 2-Jun-20 3-Jun-20 4-Jun-205-Jun-20 6-Jun-20 2100 3400 0 9500 23.500 SUNDAY 7-Jun-20 0 EVENT TIMING MONDAY TUESDAY WEDNESDA THURSDAY FRIDAY SATURDAY SUNDAY DATE Jun 20 Jun-20 un 4-JUNY bun. A0 Jun 20 LUNCH START 120 FINISH 12230 DINNER START 16:00 B 19:00 B 1030 B FINISH 23:00 1:00 23:59 "8 - Bartenders required 1. Initially create a normal schedule (Daily Start & finish times) 2. You will need to adjust the schedule template to your needs add Rows and Columns where appropriate 3. Calculate the total revenue per day based off of the forecasted covers and average cheque above 4. Use the weekly forecasted sales to create a schedule that adheres as closely as possibly to a budgeted FOH labour cost of 11.5%. 5. Total the hours per day for each position category and use this to calculate the total labour cost 6. On the schedule document, use excel formulas to calculate daily and weekly labour costs. 7. Calculate the weekly labour cost in $ and in percentage using the chart on the top right KEY FORMULAS REVENUE ($) = COVERS X AVERAGE CHECK LABOUR ALLOWANCE ($) = REVENUE X LABOUR % LABOUR COST ($) = TOTAL HOURS X RATE OF PAY (PER POSITION) TOTAL FOH LABOUR COSTS = SERVER LABOUR COST + BARTENDER LABOUR COST + HOST LABOUR COST RUBRIC Labour cost $ Per Job Title/ per Day Per Daily Total SUBTOTAL 10 5 5 Labour Cost% Daily Labour Cost of 9.50 is achieved No shifts less than 3 hours No Over Time (daily hours for each employee should not exceed is SUBTOTAL TOTAL MARKS POSSIBLE 15 25 BARTENDERS SERVERS JOHN YEUNG LEO BALPINDER LARRY CLEO YANNI NAVEED (PART TIME) GABRIEL (PART TIME HOURS BANQUET FORECAST AND SCHEDULE TUESDAY WEDNESDAY THURSDAY MONDAY FRIDAY SATURDAY SUNDAY DATE LUNCH DINNER FORECASTED REVENUE LABOUR ALLOWANCE WEEKLY LABOUR FORECAST REVENUE SCHEDULED COSTS SCHEDULED PERCE' aDIV/0! BUDGETED COST $ BUDGETED PERCEN #DIV/0! $ $ $ 5 $ $ BARTENDERS $ 5 DAVID MANDEEP LISA BLAKE (Part Time! HOURS HOS2000-Praction Lab 2 Eventsedule-Fal Micro Excel Prora For Data Vi Atasun * Cut Copy Century Gothie 12 Genel Wrap Test Mer Center Paste I Det Format Format IV . Conditional Format Cel Formatting Table - the 2. Sort Anda Pite Select Pant Cad U1 BANORET FORECAST AND SCHEDULE TUESDAY WEDNESDAY THURSDAY MONDAY TEBAY SANRDAY SUNDAY DATE LUNCH DINNER FORECASTID RIVERE LABOUR ALLOWANCE WEERY LABOUR FORECAST REVENUE SCHEDULED COST SCHEOLLED BYCH TOVO BUDGED PERCEIVO BARTENDERS RAVELOTRAVIOLE Alti AP ANH BERS MARE ANTA ALTRE CRYL PALTAR HOURS LABOUR COST 50 51 BARTENDRE COSE SERVER HOS TOTAL LAROUCHOULES NOORTEDIO LABOUR VARANCE DISTRUCTIONS SCHEDULE 11 1 54 Type here to search E w 2 400 ENG ESTAM W24/2021