Project Using the historical data for the ANIBT Lotus Cafe from the previous financial year and Hotel description, develop a weekly roster and calculate the wage cost for the baristas, wait staff and kitchen staff to efficiently service the food and beverages. You must develop 2 separate rosters. a) 1 roster for Back of house (Kitchen), and b) A separate Roster for front of house c) Your rosters must meet the requirements of the Hospitality Industry (General) Award 2020 DESCRIPTION The Cafe is well known for its casual relaxed atmosphere, friendly, helpful, efficient staff and good value food This is a 60-seat establishment and is in a busy inner-city area. It opens for breakfast at 5.30 am with service starting at 6.00 am and is continually serving food and a wide range of coffees until it closes at 10.00pm with service finishing at 9.30 pm The cafe is open 7 days per week and serves takeaway coffee and snacks as well as having a dine-in option. The menu is comprised of simple dishes such as hearty soups made in-house, interesting breads, focaccia and sandwiches, grills, stir-fries and pasta dishes that require minimal cooking time. The evening service has a slightly more complex menu and a lot of the preparation is done for the following day by the kitchen staff during the afternoon and evening. The good quality tasty breads, cakes and pastries are all brought in readymade.Time Period Covers Revenue Breakfast service 05.30-10.00 805 $11'852.50 Eat-in coffee and snack sales 10.00-12.00 360 $4'956.00 Lunch service 12.00-15.00 343 $8'761.00 Takeaway coffee and snacks 15.00-18.00 447 $5'201.60 Meal service 18.00-9.30. 305 $10'900.00 Your roster must consider and include the following information and you must document: a) Rosters should include staff names and working hours ONLY. All other information must be submitted in a separate document b) Overall staff cost of no more than 26% of total revenue (You must show your final staff wage cost as % of the total revenue) c) Staff names must be listed d) Classification for each staff listed on the roster (Casual, fulltime, part time) e) Relevant awards and pay scales (Grade & Level) f) Required breaks and meal breaks g) Two (2) rostered days off for each staff member or as required through relevant specific award conditions. h) Minimum rostering requirements as outlined under the Hospitality Industry (General) Award 2020 i) YOU DO NOT HAVE TO PAY WEEKEND PENALTY RATES BUT YOU DO HAVE TO PAY CASUAL THE 25% PENALTY j) Minimum of 2 staff members for every 40 customers (40 customers = 2 kitchen staff + 2 front of house staff) You can use the Roster templates available on the Fair work website under the following tah