Industry: Hospitality

You are the assistant general manager for one of three restaurants in a hotel. The hotel is

open every day and needs to provide food service for its guests. Historically, Thanksgiving,

Christmas Day, and New Year's Day have been slow days; however, New Year's Eve is very

busy. Most of the employees are young and often travel to spend time with their families

over the holidays. The general manager has asked you to develop a staffing plan for the

upcoming holidays that meets the needs of the hotel while being fair to all the employees.