• Based on your concept and layout (resubmit the layout within this document), create a separate labor schedule and labor cost analysis for one week for FOH, BOH, and Management.
• Points possible: FOH (10 points), BOH (10 points), and Management (5 points).
• An example has been provided

the schedule should include and consider the following:

The layout of FOH and BOH (number of tables/seats and equipment)

Operating hours for the restaurant

Rate of pay for each employee

Total gross pay for each employee for the week

Total labor costs by day and week

Ideal shift coverage (do you have the right amount of people working?)

Ideal flow of each employees schedule (opens, closes, weekdays, weekends, days off)

Overtime concerns

Enough hours for employees to live on

Operating Hours Tues - Sun 11AM - 2AM
FOH Employee	Pay Rate	Mon	Tues	Weds	Thurs	Fri	Sat	Sun	Total Hours	Total Labor Cost
Server A	2.14	OFF	10:30AM - 3PM	10:30AM - 3PM 6 - 10:30PM	4 - 10:30PM	10:30AM - 4PM	OFF	10:30AM - 3PM	31	$64.20
TOTAL		0.00	9.63	19.26	13.91	11.77	0.00	9.63	31	$64.20