Library Research Assignment
Labor costs consume the second-largest part of a restaurant or foodservice organization’s revenue, after food costs. Because of this, managers must use the available cost controls to the greatest extent possible. Labor however is a very difficult cost to control for three reasons:
For this assignment develop a server schedule using the following information.
Purpose: To prepare a three-day time schedule for variable employees based on the sales forecast. The operation is of a fast-food type located in a college town, with the variable employees able to interchange in the various positions. There are two full-time (Bob and Tammy) and eight part-time employees.
Open for Lunch and Dinner – 6 days a week
Sunday – Dinner only/1 day a week
Employee Scheduling Constraints:
Please submit your assignment.
You will be graded on the following:
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