File Insert Draw Page Layout Formulas Data Review View Tell me w Home Cut Copy Arial 10 A A Wrap Text Ge ste Blu+9.0.4 .| Merge & Center , y Format Painter Clipboard Font Alignment 3 xfi Jeffrey operates a high-volume, fine-dining restaurant Chapter 7, Question 5 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 25 guests per labor hour 7 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 g schedule for each job classification for each time period. 10 11 Servers: 12 Bus persons: 13 14 VolumelStaff Forecasting for Saturday: The Baroness guests per labor hour guests per labor hour Forecasted Server Number of Guests ServedNeeded Busperson Hours Needed Hours 15 Time 16 11:00-12:00 17 12:00-1:00 18 1:00-2:00 85 175 95 Q1 Q2 Q3 Q4 Q5 96 Q7Q8 Q9 Q10 Ready Type here to search