You are given the following schedule for a small hospital cafeteria and kitchen. The first set of tables is for a full functioning kitchen and cafeteria for 7 days a week with food service provided for the three meals and patient meals three times a day. You will need to determine the following items: 1. Paid, productive and non-productive FTE requirements by position. 2. Total Paid FTE requirements by position and for the department. 3. Total cost of those labor requirements. FTE Schedule 4.0 4.0 6A - 2:30 P 11A - 7:30P Cafeteria AM Attendant PM Attendant Patient Meal Svcs AM Dining Assoc. PM Dining Assoc. AM Trayline PM Trayline Chief Cook Cook PM Cold Production Cook - AM Cold Production Cook - PM Utility Catering Aide Fixed Staffing Patient Care Manager Dietitian 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 11A - 7:30P 6A - 2:30 P 1.0 0.751 7A - 3:30 P 11A-5P Position AM Attendant PM Attendant AM Dining Assoc. PM Dining Assoc. AM Trayline PM Trayline Chief Cook Cook PM Cold Production Cook - AM Cold Production Cook - PM Utility Catering Aide Patient Care Manager Dietitian Benefits rate Hourly Rate $14.05 $16.16 $14.10 $16.22 $9.50 $10.47 $16.03 $10.53 $11.33 $14.64 $9.24 $14.33 $23.69 $28.17 23% Then the management of the hospitals decides that since the operations will be scaled back, cafeteria service will only be provided Monday thru Friday for breakfast and lunch with no cafeteria on the weekends and Patient meals will be provided for seven days a week for the three meals. 4. Paid, productive and non-productive FTE requirements by position. 5. Total Paid FTE requirements by position and for the department. 6. Total cost of those labor requirements. 7. What is the savings as a result of the reduction? FTE Schedule 3.0 6A - 2:30 P Cafeteria AM Attendant Patient Meal Svcs AM Dining Assoc. PM Dining Assoc. AM Trayline PM Trayline Chief Cook Cook PM Fixed Staffing Patient Care Manager Dietitian 2.5 2.0 2.5 2.0 2.0 2.0 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 1.0 0.75 7A - 3:30 P 11A-5P Additional information: Fixed staffing only works Monday thru Friday. The schedule includes a 30 minute lunch break which is not paid. Hourly rates do not change between scenarios. Assume 15% Non-productive time. Deliverables: The deliverables needs to include answers to the seven questions and tables showing your calculations. All of the analysis is to be done in Excel. Your excel spreadsheet must be submitted on Blackboard. You are given the following schedule for a small hospital cafeteria and kitchen. The first set of tables is for a full functioning kitchen and cafeteria for 7 days a week with food service provided for the three meals and patient meals three times a day. You will need to determine the following items: 1. Paid, productive and non-productive FTE requirements by position. 2. Total Paid FTE requirements by position and for the department. 3. Total cost of those labor requirements. FTE Schedule 4.0 4.0 6A - 2:30 P 11A - 7:30P Cafeteria AM Attendant PM Attendant Patient Meal Svcs AM Dining Assoc. PM Dining Assoc. AM Trayline PM Trayline Chief Cook Cook PM Cold Production Cook - AM Cold Production Cook - PM Utility Catering Aide Fixed Staffing Patient Care Manager Dietitian 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 11A - 7:30P 6A - 2:30 P 1.0 0.751 7A - 3:30 P 11A-5P Position AM Attendant PM Attendant AM Dining Assoc. PM Dining Assoc. AM Trayline PM Trayline Chief Cook Cook PM Cold Production Cook - AM Cold Production Cook - PM Utility Catering Aide Patient Care Manager Dietitian Benefits rate Hourly Rate $14.05 $16.16 $14.10 $16.22 $9.50 $10.47 $16.03 $10.53 $11.33 $14.64 $9.24 $14.33 $23.69 $28.17 23% Then the management of the hospitals decides that since the operations will be scaled back, cafeteria service will only be provided Monday thru Friday for breakfast and lunch with no cafeteria on the weekends and Patient meals will be provided for seven days a week for the three meals. 4. Paid, productive and non-productive FTE requirements by position. 5. Total Paid FTE requirements by position and for the department. 6. Total cost of those labor requirements. 7. What is the savings as a result of the reduction? FTE Schedule 3.0 6A - 2:30 P Cafeteria AM Attendant Patient Meal Svcs AM Dining Assoc. PM Dining Assoc. AM Trayline PM Trayline Chief Cook Cook PM Fixed Staffing Patient Care Manager Dietitian 2.5 2.0 2.5 2.0 2.0 2.0 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 1.0 0.75 7A - 3:30 P 11A-5P Additional information: Fixed staffing only works Monday thru Friday. The schedule includes a 30 minute lunch break which is not paid. Hourly rates do not change between scenarios. Assume 15% Non-productive time. Deliverables: The deliverables needs to include answers to the seven questions and tables showing your calculations. All of the analysis is to be done in Excel. Your excel spreadsheet must be submitted on Blackboard
