You are given the following schedule for a small hospital cafeteria and kitchen. The first set...

 

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You are given the following schedule for a small hospital cafeteria and kitchen. The first set of tables is for a full functioning kitchen and cafeteria for 7 days a week with food service provided for the three meals and patient meals three times a day. You will need to determine the following items: 1. Paid, productive and non-productive FTE requirements by position. 2. Total Paid FTE requirements by position and for the department. 3. Total cost of those labor requirements. Cafeteria AM Attendant PM Attendant Patient Meal Svcs. AM Dining Assoc. PM Dining Assoc. AM Trayline PM Trayline Chief Cook Cook PM Cold Production Cook - AM Cold Production Cook - PM Utility Catering Aide Fixed Staffing Patient Care Manager Dietitian Position AM Attendant PM Attendant. AM Dining Assoc. PM Dining Assoc. AM Trayline PM Trayline Chief Cook Cook PM Cold Production Cook - AM Cold Production Cook - PM Utility Catering Aide Patient Care Manager Dietitian Benefits rate FTE 4.0 4.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 1.0 0.75 Hourly Rate $14.05 $16.16 $14.10 $16.22 $9.50 $10.47 $16.03 $10.53 $11.33 $14.64 $9.24 $14.33 $23.69 $28.17 23% Schedule 6A - 2:30 P 11A 7:30P 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 11A - 7:30P 6A - 2:30 P 7A-3:30 P 11A-5P Then the management of the hospitals decides that since the operations will be scaled back, cafeteria service will only be provided Monday thru Friday for breakfast and lunch with no cafeteria on the weekends and Patient meals will be provided for seven days a week for the three meals. 4. Paid, productive and non-productive FTE requirements by position. 5. Total Paid FTE requirements by position and for the department. 6. Total cost of those labor requirements. 7. What is the savings as a result of the reduction? AM Attendant Patient Meal Svcs. AM Dining Assoc. PM Dining Assoc. AM Trayline PM Trayline Chief Cook Cafeteria Cook PM Fixed Staffing Patient Care Manager Dietitian ● Additional information: ● FTE Deliverables: 3.0 2.5 2.0 2.5 2.0 2.0 2.0 1.0 0.75 Schedule 6A - 2:30 P 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 7A - 3:30 P 11A - 5P Fixed staffing only works Monday thru Friday. The schedule includes a 30 minute lunch break which is not paid. Hourly rates do not change between scenarios. Assume 15% Non-productive time. The deliverables needs to include answers to the seven questions and tables showing your calculations. All of the analysis is to be done in Excel. Your excel spreadsheet must be submitted on Blackboard. You are given the following schedule for a small hospital cafeteria and kitchen. The first set of tables is for a full functioning kitchen and cafeteria for 7 days a week with food service provided for the three meals and patient meals three times a day. You will need to determine the following items: 1. Paid, productive and non-productive FTE requirements by position. 2. Total Paid FTE requirements by position and for the department. 3. Total cost of those labor requirements. Cafeteria AM Attendant PM Attendant Patient Meal Svcs. AM Dining Assoc. PM Dining Assoc. AM Trayline PM Trayline Chief Cook Cook PM Cold Production Cook - AM Cold Production Cook - PM Utility Catering Aide Fixed Staffing Patient Care Manager Dietitian Position AM Attendant PM Attendant. AM Dining Assoc. PM Dining Assoc. AM Trayline PM Trayline Chief Cook Cook PM Cold Production Cook - AM Cold Production Cook - PM Utility Catering Aide Patient Care Manager Dietitian Benefits rate FTE 4.0 4.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 1.0 0.75 Hourly Rate $14.05 $16.16 $14.10 $16.22 $9.50 $10.47 $16.03 $10.53 $11.33 $14.64 $9.24 $14.33 $23.69 $28.17 23% Schedule 6A - 2:30 P 11A 7:30P 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 11A - 7:30P 6A - 2:30 P 7A-3:30 P 11A-5P Then the management of the hospitals decides that since the operations will be scaled back, cafeteria service will only be provided Monday thru Friday for breakfast and lunch with no cafeteria on the weekends and Patient meals will be provided for seven days a week for the three meals. 4. Paid, productive and non-productive FTE requirements by position. 5. Total Paid FTE requirements by position and for the department. 6. Total cost of those labor requirements. 7. What is the savings as a result of the reduction? AM Attendant Patient Meal Svcs. AM Dining Assoc. PM Dining Assoc. AM Trayline PM Trayline Chief Cook Cafeteria Cook PM Fixed Staffing Patient Care Manager Dietitian ● Additional information: ● FTE Deliverables: 3.0 2.5 2.0 2.5 2.0 2.0 2.0 1.0 0.75 Schedule 6A - 2:30 P 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 6A - 2:30 P 11A - 7:30P 7A - 3:30 P 11A - 5P Fixed staffing only works Monday thru Friday. The schedule includes a 30 minute lunch break which is not paid. Hourly rates do not change between scenarios. Assume 15% Non-productive time. The deliverables needs to include answers to the seven questions and tables showing your calculations. All of the analysis is to be done in Excel. Your excel spreadsheet must be submitted on Blackboard.

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To calculate the FTE requirements and costs well follow the given schedule and calculate the paid productive and nonproductive FTE requirements by position as well as the total paid FTE requirements a... View the full answer