Project description: You are the Cieneal Manager of Dors's Fish H ouse, which is a high end / fine dinning seafood restaurant. Ihe restaurant is open 7 days a week from iPM - 10PM. 3 week 2g052 ales information 1. You will be responsible for forecasting sales for one week, using given sales information from prior weeks. 2. You must abo cuate a working s hedule for that same week using bodge ted labor coort percents which will be given (see additional informa tion belox). You mast keep the labor hours and peroents within the b wdgeted zuide lines. Additionalinformatior 1. Servers: 2.58\% of total sales ( 54.95 per howr) 3. Diah: 348 of food sa les ( 4824hrr ) 2 weels 2 go siles information 2. Barienders: 5.75\% of beverage sales (\$4.95 per hour) 4. Cooks: 7 s of food sales (Siahr) Reles for makieg schedvle 1. Must ase all hours budg oted 2. All omployees mast wort at least 1 day 3. No oes csa be schedeled for more than 40 bours 1 week 2 ge ssles informatiou 4. You caenot schadel o awyon for lees than 4 bours in a day 5. Be kind to people (ie give at lesst a day off, preferably 2...in a row) Use thi in forma tion to forecsst next week sales. Copy forecseted asles to the bottom of the next page (schedule pago) where it says forecserd salec. Use those sales forecsst to write schedule based ou a ppropriate perceat allotted per worler category- Project description: You are the Cieneal Manager of Dors's Fish H ouse, which is a high end / fine dinning seafood restaurant. Ihe restaurant is open 7 days a week from iPM - 10PM. 3 week 2g052 ales information 1. You will be responsible for forecasting sales for one week, using given sales information from prior weeks. 2. You must abo cuate a working s hedule for that same week using bodge ted labor coort percents which will be given (see additional informa tion belox). You mast keep the labor hours and peroents within the b wdgeted zuide lines. Additionalinformatior 1. Servers: 2.58\% of total sales ( 54.95 per howr) 3. Diah: 348 of food sa les ( 4824hrr ) 2 weels 2 go siles information 2. Barienders: 5.75\% of beverage sales (\$4.95 per hour) 4. Cooks: 7 s of food sales (Siahr) Reles for makieg schedvle 1. Must ase all hours budg oted 2. All omployees mast wort at least 1 day 3. No oes csa be schedeled for more than 40 bours 1 week 2 ge ssles informatiou 4. You caenot schadel o awyon for lees than 4 bours in a day 5. Be kind to people (ie give at lesst a day off, preferably 2...in a row) Use thi in forma tion to forecsst next week sales. Copy forecseted asles to the bottom of the next page (schedule pago) where it says forecserd salec. Use those sales forecsst to write schedule based ou a ppropriate perceat allotted per worler category