1. Using the chart you completed in question 5, create a work schedule for your staff. Each type of position has one full-time employee who must be scheduled for an eight-hour shift. The rest of the workers are all part time. For the sake of simplicity, only the full-time employees will need a break (which will count as one paid hour out of their eight-hour workday). Mark in the schedule which hour each full-timer will take as her break, and remember that another employee must cover the full-timers work during her break.

2. A museum is open from 10:00 a.m.5:00 p.m. The chart on the next page shows forecast business vol- ume each hour for a given day in the museums cafeteria. You are in charge of scheduling variable cost employees. Production standards suggest that 1 cook can handle up to 60 people in an hour, 1 server can handle 80 people in an hour, 1 cashier can handle 90 people in an hour, 1 busser can handle 120 people in an hour, and 1 dishwasher can handle 70 people in an hour. The manager also knows from experience that 2 cooks can work 2 hours each to complete the days mise en place (separate from their cooking duties during ser- vice). Set-up for the other areas is negligible, but every area requires 1 person to perform 1 hour of cleanup after customers have left for the day. Enter in the following chart the number of people needed to staff each position for each hour of the day based on business volume and assuming that every employee operates exactly at their produc- tion standard.

   Time	Business Volume	Cooks	Servers	Cashiers	Bussers	Dishwashers
   8:00 9:00 am	0
   9:00 10:00 am	0
   10:00 11:00am	30
   11:00 Noon	95
   Noon 1:00pm	180
   1:00 2:00pm	150
   2:00 3:00pm	40
   3:00 4:00pm	15
   4:00 5:00pm	5
   5:00 6:00pm	0