this project is about labor and staffing for hospitality management. but i don't know how to do it

HM 329 LABOR PROJECT: Staffing and Scheduling for the Old Main Bakery and Deli PLEASE NOTE: This is an INDIVIDUAL PROJECT, please do your OWN WORK on this assignment! Your job is to staff the Old Main Bakery and Deli, which is located in a downtown office building. This operation caters to students and workers in the downtown area, but is mostly for the benefit of the employees of the office building (to keep them closer to the office during the day!) Using Excel, develop a chart similar to the one below and plan the staffing and scheduling for the Old Main Deli. There is no single staffing formula that is to be used, you must think about the scenario and make decisions about the positions and hours needed and assign a pay rate (which will dictate the amt. of taxes to be paid.) The minimum wage in PA is ____________. The Bakery and Deli is open 7am-4:00pm, five days a week, Monday - Friday. Closed Sat./Sun. You can schedule staff to work all five days or fewer days, just indicate clearly on your Excel schedule. The daily sales average is $1500. The daily customer count averages 250. Sales history shows: Approx. 30% of revenue generated between 7-8am, approx. 50% of revenue between 11am-1pm. The Bakery & Deli uses mostly convenience foods, especially at breakfast, but makes fresh sandwiches daily. You will need to pay employer taxes for Social Security tax (6.2%) and Medicare tax (1.45%). (Use one or two columns on your Excel sheet - your choice.) Assume no employees will receive other fringe benefits. Management's goal is to keep labor costs right around 25% of revenue. (NOT way below and NOT above!) Management also has a goal of producing $40 in sales per labor hour scheduled. The labor market is fairly tight so there is no waitstaff. All mgmt./supervisors are included on the schedule and in total labor cost (there is no \"owner.\") Customers place orders and pay at one location, and pick up orders at another location. Disposables are used and customers clear their own tables. Remember: Too many hours & you won't meet your budget, too few hours & you can't provide good customer service! You need to figure out a staffing/scheduling plan that is on target with mgmt. goals. Be sure your Excel sheet shows all the information in the chart below and the answers to questions 1-10. 1. 2. How much (in dollars) can you plan to spend on labor per day? ___________ How many total labor hours can you schedule each day? ___________ Position Daily Work Hours (eg. 8am-1pm) Number of Hours Hourly Wages Total Cost of Wages Employer Taxes Total Labor Cost Use Excel formulas to calculate these! This is just an example of how you can \"layout\" your Excel spreadsheet. Add more rows or columns as needed. 3. 4. 5. 6. How much are you actually spending on labor per day? ___________ What is your actual overall labor cost percentage once you pay wages and taxes? ___________ What is your actual overall sales per labor hour? ___________ Calculate two labor productivity measures that you could use to assess your performance for the Old Main Bakery & Deli (other than Labor Cost % and Sales/labor hr.) Show your two productivity measures and calculations on your Excel sheet. In #7, below, don't just explain the measures. 7. Provide a brief (1-2 sentences) explanation explaining why you chose EACH productivity measure. One explanation for each measure. (Please do not use the reason...it is easy to calculate!) See Grading Rubric in CANVAS! 8. 9. 10. Who is in charge of opening, closing, and supervising the other employees? Do these employees have appropriate job titles, schedules and compensation? Briefly explain how you would expect the operation to handle a staff member calling in sick? Suggest two strategies this operation could use if the minimum wage went to $10 (or higher) in PA See Grading Rubric in CANVAS! b. a. See Grading Rubric in CANVAS