Question: Chapter 10 Problems 10-1 Prepare bar charts using the data on p.279, using Figure 10.6 as an example. Revise the schedule so workers can be

Chapter 10 Problems 10-1 Prepare bar charts using the data on p.279, using Figure 10.6 as an example. Revise the schedule so workers can be working more efficiently. For example, from 8:00 to 8:30 both Mr. White and Mr. Green are working at a slow rate, but Mr. White on duty by himself would be working at a moderate busy rate. Indicate the number of labor hours eliminated or saved with the new scheduling. The following assumptions can be made: Workers can be rescheduled or laid off Part-time workers can be used after 4:00 pm (when school is over), but they must be used or paid for at least four hours Times may be indicated when workers can be used elsewhere and not charged to this cost center. Such breaks in the schedule must be in half-hour increments and be for at least two hours. 10-2 Figures 10.7 and 10.8 show the level of activity and present block scheduling for a unit of a foodservice operation. Revise the schedule to better conform to the levels of activity. Use Figure 10.6 as a reference. Assume that if four personnel are necessary at 50% of peak activity. Use assumptions from problems 10-1 and also assume at least one employee must always be on duty 5....txt Anafyzing labor Costs 279 10-2 Figures 10.7 and 10.8 show the level of activity and present block scheduling for a Times may be indicated when workers can be used elsewhere and not charged to this cost center. Such breaks in the schedule must be in half-hour incre- ments and be for at least two hours. unit of a foodservice operation. Revise the schedule to better conform to the levels of activity. Use Figure 10.6 as a reference. Assume that if four personnel are neces sary at the peak of activity, only two will be necessary at 50% of peak activity. Use assumptions from problem 10-1 and also assume at least one employee must al- ways be on duty. Dishwashers' Work Schedule Mr. White 7:30 a.m. On duty 7:30-8:00 Meal 8:00-8:30 Slow 8:30-9.00 Mod. busy 9.00-9:30 Very busy 9.30-10:00 Very busy 10:00-10:30 Mod. busy 10:30-11:30 Slow 11:30-12.00 Lunch Meal 12:00-12:30 Labor Control Problem Dishwashers Schedules: Number Employed: 4 Mr. Green Mr. Brown 7:30 am 3:00- On duty On duty 7:30-8:00 3:00-3:30 Meal Meal 8:00-8:30 3:30-4:00 Slow Slow 8:30-9:00 4:00-4:30 Mod. busy Slow 9:00-9:30 4:30-5:00 Very busy Mod. busy 9:30-10:00 5:00-5:30 Very busy Mod. busy 10:00-10:30 5:30-6.00 Mod. busy Very busy 10:30-11:30 8:00-6:30 Slow Very busy 11:30-12:00 8:30-7:00 Very busy Very busy 12:00-12:30 7:00-7:30 Mod. busy Mod. busy 12.30-1:00 7:30-8:00 Very busy Mod. busy 1:00-1:30 8:00-8:30 Very busy Slow 1:30-2:00 8:30-9.00 Very busy 2:00-2:30 9:00-9:30 Mod. busy Mod. busy 2:30-3:00 Slow Slow 3:00-3:30 Slow Slow 3:30- 11:00- Off duty Mr. Gray 3.00- On duty 3:00-3:30 Meal 3:30-4:00 Slow 4:00-4:30 Slow 4:30-5:00 Mod. busy 5:00-5:30 Mod. busy 5:30-6:00 Very busy 6:00-8:30 Very busy 6:30-7:00 Mod. busy 12.30-1:00 Very busy 1:00-1:30 Very busy 1:30-2:00 Very busy 2.00-2.30 Mod. busy 230-3.00 7:00-7:30 Mod. busy 7:30-8:00 Mod. busy 8:00-8:30 Meal 8:30-9:00 Slow 9:00-9:30 Mod. busy 10.00-10:30 Slow 10:30-11:00 Slow Moal Slow 10.00-10:30 3:00-3:30 Slow 10:30-11:00 3:30- Off duty 11:00- Off duty Off duty Chapter 10 Problems 10-1 Prepare bar charts using the data on p.279, using Figure 10.6 as an example. Revise the schedule so workers can be working more efficiently. For example, from 8:00 to 8:30 both Mr. White and Mr. Green are working at a slow rate, but Mr. White on duty by himself would be working at a moderate busy rate. Indicate the number of labor hours eliminated or saved with the new scheduling. The following assumptions can be made: Workers can be rescheduled or laid off Part-time workers can be used after 4:00 pm (when school is over), but they must be used or paid for at least four hours Times may be indicated when workers can be used elsewhere and not charged to this cost center. Such breaks in the schedule must be in half-hour increments and be for at least two hours. 10-2 Figures 10.7 and 10.8 show the level of activity and present block scheduling for a unit of a foodservice operation. Revise the schedule to better conform to the levels of activity. Use Figure 10.6 as a reference. Assume that if four personnel are necessary at 50% of peak activity. Use assumptions from problems 10-1 and also assume at least one employee must always be on duty 5....txt Anafyzing labor Costs 279 10-2 Figures 10.7 and 10.8 show the level of activity and present block scheduling for a Times may be indicated when workers can be used elsewhere and not charged to this cost center. Such breaks in the schedule must be in half-hour incre- ments and be for at least two hours. unit of a foodservice operation. Revise the schedule to better conform to the levels of activity. Use Figure 10.6 as a reference. Assume that if four personnel are neces sary at the peak of activity, only two will be necessary at 50% of peak activity. Use assumptions from problem 10-1 and also assume at least one employee must al- ways be on duty. Dishwashers' Work Schedule Mr. White 7:30 a.m. On duty 7:30-8:00 Meal 8:00-8:30 Slow 8:30-9.00 Mod. busy 9.00-9:30 Very busy 9.30-10:00 Very busy 10:00-10:30 Mod. busy 10:30-11:30 Slow 11:30-12.00 Lunch Meal 12:00-12:30 Labor Control Problem Dishwashers Schedules: Number Employed: 4 Mr. Green Mr. Brown 7:30 am 3:00- On duty On duty 7:30-8:00 3:00-3:30 Meal Meal 8:00-8:30 3:30-4:00 Slow Slow 8:30-9:00 4:00-4:30 Mod. busy Slow 9:00-9:30 4:30-5:00 Very busy Mod. busy 9:30-10:00 5:00-5:30 Very busy Mod. busy 10:00-10:30 5:30-6.00 Mod. busy Very busy 10:30-11:30 8:00-6:30 Slow Very busy 11:30-12:00 8:30-7:00 Very busy Very busy 12:00-12:30 7:00-7:30 Mod. busy Mod. busy 12.30-1:00 7:30-8:00 Very busy Mod. busy 1:00-1:30 8:00-8:30 Very busy Slow 1:30-2:00 8:30-9.00 Very busy 2:00-2:30 9:00-9:30 Mod. busy Mod. busy 2:30-3:00 Slow Slow 3:00-3:30 Slow Slow 3:30- 11:00- Off duty Mr. Gray 3.00- On duty 3:00-3:30 Meal 3:30-4:00 Slow 4:00-4:30 Slow 4:30-5:00 Mod. busy 5:00-5:30 Mod. busy 5:30-6:00 Very busy 6:00-8:30 Very busy 6:30-7:00 Mod. busy 12.30-1:00 Very busy 1:00-1:30 Very busy 1:30-2:00 Very busy 2.00-2.30 Mod. busy 230-3.00 7:00-7:30 Mod. busy 7:30-8:00 Mod. busy 8:00-8:30 Meal 8:30-9:00 Slow 9:00-9:30 Mod. busy 10.00-10:30 Slow 10:30-11:00 Slow Moal Slow 10.00-10:30 3:00-3:30 Slow 10:30-11:00 3:30- Off duty 11:00- Off duty Off duty

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