Chapter 9, Activity 4: Please read all the instructions for Activity 4. Once you have read this, you will have the information to complete a work schedule for a specific group of workers within a foodservice department. This schedule does not include kitchen helpers, service staff, cooks, management staff, or diet office personnel. 1. Pay rates are: SK Storekeeper = $17.29 per hour DR Dishroom Staff = $16.73 per hour KH Kitchen Helper = $15.78 per hour 2. All employees can work any position except SK; this position requires additional training that has been completed only by SK1, DR2, and KH2. No one else can do this job. 3. DR1, DR2, DR3, DR4, and DR5 get paid $16.73 no matter what job they are doing; SK1 is paid $17.29 no matter what job he does. All other employees get paid $15.78 unless they work as a DR or a SK, in which case they get paid the wage for their work position. 4. Shifts listed as 7:00 a.m. to 3:30 p.m. and 8:00 a.m. to 4:30 p.m. are 8-hour shifts with a 30-minute (unpaid) meal break. 5. The SK position works Monday through Friday and is unfilled on weekends (a weekend is designated Saturday and Sunday together). SK1 is guaranteed a 40-hour week and is scheduled off every weekend. 6. There are four DR positions scheduled each day; three DRs work 7:00 a.m. to 3:30 p.m., one DR works 8:00 a.m. to 4:30 p.m. DR1, and DR2 has seniority and, therefore, gets every other weekend off. DR3, DR4, and DR5 get every third weekend off. All five DR employees are guaranteed 40 hours each week. 7. KH1 and KH2 are part-time employees who fill in for the dishroom. KH2 is also trained for the storekeeper position. Each is guaranteed 20 hours per week and at least every third weekend off. 8. KH3 is a short-hour employee guaranteed 16 hours each week and every third weekend off. 9. Short-hour employees receive no benefits but are paid a 12.5 percent differential in lieu of benefits. 10. Overtime pay (150 percent of base pay) is earned by any employee who works 1. More than 8 hours in a day 2. More than 40 hours in a week (week begins Sunday and ends Saturday) 3. Any shifts not separated by 12 hours (the second-shift work is paid overtime) 4. Any days after seven consecutive days have been worked 11. Employees should be scheduled to work the same shifts whenever possible. 12. Consecutive days off should be given when possible. 13. The following vacations have been approved: 1. SK1 3/28-4/1 inclusive 2. DR4 3/26-4/3 inclusive Write the schedule on a form such as that shown on the next page for the SK and all the required dishroom shifts. To do this, some KH positions will be needed to work in the dishroom. The schedule should run from Sunday, March 20, through Saturday, April 9. Make every effort to keep labor costs to a minimum by avoiding overtime. When you have completed the schedule, calculate the number of FTEs who worked in the SK position each week and the number who worked in the dishroom each week. Calculate the gross labor costs for each week; do not include the cost of benefits and vacation pay