You have just taken over the general manager position for a very well-known restaurant in the area. During the interview process, one of the key items discussed was the importance of controlling labor costs. The current owners feel that a master schedule needs to be developed to help meet the labor cost budget and ensure maximum productivity from the staff. They have asked you to create a master schedule, based upon the productivity standards (a top priority).

You will need the following information to create the master schedule:

• Maximum seating capacity of the restaurant: 250 guests
• Hours of operation: 11 a.m.11 p.m.
• Productivity standards for the following departments:
  • Servers ratio: 12 to 1 (i.e., 1 server can take care of 12 guests per time period)
  • Host ratio: 60 to 1
  • Bussers ratio: 75 to 1
  • Cooks ratio: 30 to 1
  • Dish washers ratio: 100 to 1

TIME PERIOD	GUESTS
1112	45
121	150
12	140
23	50
34	35
45	40
56	65
67	125
78	200
89	175
910	100
1011	25
TOTAL GUESTS	1,150

Create the master schedule.