Jeffrey operates a high-volume, fine-dining restaurant called the Baroness. His labor productivity ratio of choice is...
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Jeffrey operates a high-volume, fine-dining restaurant called the Baroness. His labor productivity ratio of choice is guests served per labor hour. His standards for both servers and bus persons are as follows: Servers = 10 guests per labor hour Bus persons = 30 guests per labor hour On a busy day, Jeffrey projects the following volume in terms of anticipated guests. His projections are made in one-hour blocks. Determine the number of labor hours Jeffrey should schedule for each job classification for each time period. Servers: Bus persons: Volume/Staff Forecasting for Saturday: The Baroness Time 11:00-12:00 12:00-1:00 1:00-2:00 2:00-3:00 3:00-4:00 4:00-5:00 5:00-6:00 6:00-7:00 7:00-8:00 8:00-9:00 9:00-10:00 10:00-11:00 Total Forecasted Number of Guests Served 59 175 95 30 45 45 100 135 185 175 90 45 1,179 guests per labor hour guests per labor hour Server Hours Needed Busperson Hours Needed Jeffrey operates a high-volume, fine-dining restaurant called the Baroness. His labor productivity ratio of choice is guests served per labor hour. His standards for both servers and bus persons are as follows: Servers = 10 guests per labor hour Bus persons = 30 guests per labor hour On a busy day, Jeffrey projects the following volume in terms of anticipated guests. His projections are made in one-hour blocks. Determine the number of labor hours Jeffrey should schedule for each job classification for each time period. Servers: Bus persons: Volume/Staff Forecasting for Saturday: The Baroness Time 11:00-12:00 12:00-1:00 1:00-2:00 2:00-3:00 3:00-4:00 4:00-5:00 5:00-6:00 6:00-7:00 7:00-8:00 8:00-9:00 9:00-10:00 10:00-11:00 Total Forecasted Number of Guests Served 59 175 95 30 45 45 100 135 185 175 90 45 1,179 guests per labor hour guests per labor hour Server Hours Needed Busperson Hours Needed
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