The Pine Tree Home $($PTH$)$ located in Liberty City, Ontario has operated as a $300$ bed facility since $2001.$ Liberty City draws from many small vicinities and the community attracts a middle$-$to$-$upper class group of residents, predominantly over the age of $50.$ Leisure activities include several golf courses, movie theatres and several fine dining facilities. Tourists are attracted to the Liberty City area due to the many local farmers$$ markets boasting seasonal produce. Central to the small, rural community, PTH brings in additional revenue for extracurricular special events by providing a caf$$ operation for lunch Monday $$ Friday, and special events throughout the year. Todd Smith is the newly hired food service director. His predecessor had been in the position since the onset and operated with a philosophy that $$cheaper is better$,$ demonstrating little pro$-$active methods of improving the food services. As part of Todd$$s orientation, he scheduled time with the Resident Director to identify departmental goals and objectives for the next fiscal year. His main directive is to ensure adequate and satisfactory service for clients, visitors and family members. Todd has received the green light to introduce an additional part$-$time Dietary Aide position to cover the shift, $3$:$00$ pm $6$:$30$ pm$,3\mathrm{.}5$ hours per day, $7$ days a week. The current staff labour component includes: $$ a Chef, who works $6$ hours a day, Monday $$ Friday $(5$ days$/$week$)$ a Cook, who works $9$ hours a day, Thursday to Sunday $(4$ days$/$week$)3$ full$-$time Dietary Aides, each at $37\mathrm{.}5$ hours per week $2$ part$-$time Dietary Aides each $25$ hours per week $$ a Food Supervisor, who works $37\mathrm{.}5$ hours per week. Part A $$ Management $(7\mathrm{.}5\%)$ Prepare your answers in report format. As the food service director provides $3$ meals a day and $2$ snack periods, $7$ days per week, Todd must ensure full staff coverage to ensure adequate service. Additionally, he must meet the labour budget. $1.$ The newly approved Dietary Aide position has been posted. Todd Smith is preparing to interview candidates and create an orientation plan. a$.$ Before finalizing the interview plan where should Todd check to ensure appropriate questions are developed? b$.$ Write $(5)$ specific interview questions for this new position; explain why each would be important. c$.$ Todd would like to draw out specific pieces of information during the interview with some of the candidates but is unsure if the questions he plans to ask are appropriate or not. For each of the following questions, determine if it is an acceptable question to ask, or if it needs to be rephrased. $1.$ Todd would like to know if a candidate is planning on retiring soon, as he$/$she looks to be reaching retirement age. He plans to ask, $$How much longer do you plan to work before you retire?$2.$ Todd would like to know if a candidate has or intends to have children, as he is concerned that familial obligations will get in the way of work hours. Todd plans to ask, $$Do you have or plan to have children?$2.$ Todd will conduct a performance appraisal on the new Dietary Aide at the end of a $60-$day period. Create $2$ SMART goals that might be evaluated during the performance appraisal for this position. $3.$ Based on a $37\mathrm{.}5-$hour workweek, calculate the full time equivalent $($FTE$)$ for the new Dietary Aide position. $4.$ Calculate the NEW total FTEs for the entire department $5.$ In preparation for next year$$s budget, calculate the total weekly labor cost based on the NEW FTE staffing requirements for the food service department. Hourly rates are as follows: Food Service Supervisor $-$ $$24\mathrm{.}35/$hours; Chef $-$ $$22\mathrm{.}25/$hour; Cook $$ $$20\mathrm{.}15/$hour; Dietary Aide $$ $$16\mathrm{.}55/$hour