Your best friend has just accepted a job offer at Lawrencetown University (LU). LU is a new private college. It has a dining facility that can serve the 3,000-plus student population and the 500-plus full-time and part-time faculty and staff. The facility will be open for breakfast weekdays from 6 a.m. to 10 a.m., for lunch weekdays from 11 a.m. to 3 p.m., and for dinner from Monday through Thursday from 5 p.m. to 8 p.m. Service is cafeteria style. Average estimated guest count is 500 for breakfast, 1,000 for lunch, and 500 for dinner. The majority of guests will be students with board plans. The facility also has a boardroom that can hold up to 25 people. Catered events are usually held there, and the facility can expect to cater fairly large parties on and off campus, mainly for university administra-tion. Annual food and beverage sales are estimated to be about $3 million. In three weeks, the university will start its fall semester. Your friend has been hired as the assistant food and beverage director and needs to hire and train a large group of employees to handle the business. Because Lawrencetown is a college town, he is wondering what he needs to do in order to hire the best people. Another challenge is the layout and design of the dining facilities. The boardroom is located down the hallway on the other side of the kitchen. A back hallway links the back door of the boardroom and the kitchen, but servicing directly out of the kitchen would be quite challenging. The hallway is approximately 300 feet long, thus, if the waitstaff forget something from the kitchen, it will take a while to rectify the issue. After assessing the situation, your friend calls you for some advice. He knows that you have been working with the Case Study Hotel and have extensive food service experience. He would like your help with the following tasks. Identify the various sources of labor available and determine how to reach them.

• Develop a list of at least 10 questions that you would ask when interviewing prospective employees in order to find the best crew for your dining facility. 

• Develop a table-setting checklist for a three-course banquet service for 25 people. This list is to include all tableware, stemware, glass-ware, condiments, and the like so that a banquet crew can pull the necessary equipment to set up the room correctly. 

• Develop a checklist of service items for a three-course banquet service for 25 people. This list is to include beverages, condiments, all food items, rolls, butter, serving utensils, refills, and the like so that a banquet crew can service the room appropriately.