QUESTION 4 a. The Healthy Food Restaurant operates seven days a week. The daily requirements for staff are estimated as follows, in Table 5 (below): Table 5. Daily requirements for staff at the Healthy Food Restaurant Monday Tuesday Wednesday Thursday Friday Days Base 8 Requirements 9 9 10 11 Saturday Sunday 12 10 Each worker is required to work five days per week, and each must have two consecutive days off. You must include Sunday-Monday days off in your solution to this problem. i. Use the information given above. Provide in a table, the days off that each worker receives. ii. What is the minimum number of workers needed? + b. The Healthy Food Restaurant, a 24-hour restaurant, faces changing requirements from hour to hour. More workers are needed for peak hours, and fewer are needed in between. The following Table 6 (below) shows the worker requirement for the first 12 hours in the restaurant: Table 6. Staff Requirement at the Healthy Food Restaurant Time Period 10 AM 11 AM 12 PM 1 PM 2 PM 3 PM 4PM 5PM 6 PM 7 PM 8 PM 9 PM Requirement 8 10 12 12 9 7 6 7 9 10 12 8 Assigned On Duty Overstaffed i. You are required to apply the first-hour principle to staff each hour with the required number of cafeteria staff, showing how many staff are on duty each given hour, the number of staff you have assigned to work each hour and any overstaffing for each hour. i. Schedule the staff to work in 8-hour shifts. ii. Schedule the staff to work in 4-hour shifts. iii. Indicate with at least one reason, which schedule would be more optimal from an Operations Scheduling perspective?