Staffing issues You are a new supervisor in a Continuing Care Community. One of your tasks is to make the schedules for the skilled Nursing Wing You have one time cook on duty each day for the morning and one full time cook for the evening. You need three full time hostesses for the morning and three part time hostesses for the evening meat You have one to time prep person for the morning shift only. There is one full time porter in the morning and one part time in the evening. The pot and pan person works on the day shit only, every day. There is one full time dishroom person scheduled for mornings and one part time for evenings. The evening shift is a part-time shift for the hostesses, dishwashers and porter. Your department is open from 6AM to 8PM A. Make a master schedule for the department for a two-week period, following the guidelines listed below 1. All positions must be filed every day - the census is fairly high now. (6 pts) 2. Employees can only be scheduled for positions each person is trained to work (5 pts) 3. Part-time employees can only work 32 hours per week maximum. It is best to work them 20 hours per week and no more it possible. (10 pts) Note: part time employees may be scheduled to work a full time shift in their trained positions if needed 4. Each full-time employee gets every other weekend oft. Employees should be scheduled on or off for the full weekend rather than splitting days (10 pts) 5. All full-time employees work 40 hours per week. Hostess positions require five 8-hour days with an additional non-paid hour for lunch/dinner. Part-time positions require at least five 4-hour days with an additional half-hour for a meal. (5 pts) 6. Avoid working employees more than five days in a row. (5pts) 7. Try to avoid having employees working lote one day and early the next. This cannot always be avoided (ie, for a relet supervisor position). (6 pts After making the schedule, what changes would you make in this operation or employee base? Provide your reasons for making the changes. Include at sonst (15 pts) c. Who do you think is your most valuable employee? Why? (5 pts) D. What could you do to make staffing the kitchen easier? List at least 3. (15 pts) E. How would you handle day ott requests? Provide at least 2 strategies. (10 pts) F. Why is a schedule an important tool for a Food Service Operation? Provide 2 reasons. (10 pts) Staffing issues You are a new supervisor in a Continuing Care Community. One of your tasks is to make the schedules for the skilled Nursing Wing You have one time cook on duty each day for the morning and one full time cook for the evening. You need three full time hostesses for the morning and three part time hostesses for the evening meat You have one to time prep person for the morning shift only. There is one full time porter in the morning and one part time in the evening. The pot and pan person works on the day shit only, every day. There is one full time dishroom person scheduled for mornings and one part time for evenings. The evening shift is a part-time shift for the hostesses, dishwashers and porter. Your department is open from 6AM to 8PM A. Make a master schedule for the department for a two-week period, following the guidelines listed below 1. All positions must be filed every day - the census is fairly high now. (6 pts) 2. Employees can only be scheduled for positions each person is trained to work (5 pts) 3. Part-time employees can only work 32 hours per week maximum. It is best to work them 20 hours per week and no more it possible. (10 pts) Note: part time employees may be scheduled to work a full time shift in their trained positions if needed 4. Each full-time employee gets every other weekend oft. Employees should be scheduled on or off for the full weekend rather than splitting days (10 pts) 5. All full-time employees work 40 hours per week. Hostess positions require five 8-hour days with an additional non-paid hour for lunch/dinner. Part-time positions require at least five 4-hour days with an additional half-hour for a meal. (5 pts) 6. Avoid working employees more than five days in a row. (5pts) 7. Try to avoid having employees working lote one day and early the next. This cannot always be avoided (ie, for a relet supervisor position). (6 pts After making the schedule, what changes would you make in this operation or employee base? Provide your reasons for making the changes. Include at sonst (15 pts) c. Who do you think is your most valuable employee? Why? (5 pts) D. What could you do to make staffing the kitchen easier? List at least 3. (15 pts) E. How would you handle day ott requests? Provide at least 2 strategies. (10 pts) F. Why is a schedule an important tool for a Food Service Operation? Provide 2 reasons. (10 pts)