Labor Analysis Assignment

Part B: Productivity Ranges $($also known as "productivity levels"$)$ are to be used when determining your staffing levels. Your calculations should arrive as close as possible to the levels listed for your type of foodservice operation.

Indices for Staffing

Sneed and Kresse $(1989)$ summarized productivity levels, the meals per labor hour, for various foodservice operations as follows:

$\backslash$table$[[$Quick$-$service restaurant,$9\mathrm{.}5],[$Fine dining restaurant,$1\mathrm{.}4],[$Family restaurant,$4\mathrm{.}8],[$Cafeteria$,5\mathrm{.}5],[$Acute care facility,$3\mathrm{.}5],[$Extended care facility,$5\mathrm{.}0],[$School foodservice,$13-15\mathrm{.}0$