Employee scheduling and Food cost assignment need done!

Assignment for Module #2

Part 1: Using the schedule template provided in your resources, create a two week schedule for staff with the criteria indicated below. Please indicate the start and end times of the shifts such as 7-3, etc. and the total time for each shift, less meal breaks. Pay attention to the number of staff indicated. Any variation in the number of staff will result in an incorrect answer.

Nursing (10 marks)

1. Twenty four hour coverage with Registered Practical Nurse Coverage- using three full time staff and three part time staff to ensure 24 hour coverage.

2. Two full time PSW’s which work in the day and/or evening and two part time PSW’s which work during the day and/or evening.

3. PSW are deducted ½ hour for lunch, and RPN are paid a full 8 hour shift.

Kitchen (7 marks)

1. The one executive chef works on the line and has one admin day per week and works only Monday to Friday. There is no restriction on the shift he works but only works Monday to Friday.

2. The kitchen opens at 7:00 am and in preparation for breakfast and closes after service is complete at 6:00 pm.

3. You have one cook who works FULL TIME as a pantry cook. This employee ONLY that starts at 7:00am for 7.5 hours - 5 days per week. It does not matter what days of the week he works.

4. The one FULL TIME sous chef works on the line for 5 days per week. There is no restriction on the start time but must work for 7.5 hours per day.

5. Dishwasher must be scheduled for 7 days per week. When scheduling use one full time and one part time staff.

HINT: For breakfast service, the dining servers wash all breakfast dishes. You are required to have one dishwasher and two cook staff working each day. When the Executive chef has his admin day, this is not included in the requirement for staffing. Create a schedule that satisfies the above criteria.

Part 2: a) Using the food cost calculator provided in your resources, calculate the Total weekly and Total monthly food cost based on the following criteria (10 marks)

Month is 30 days long. Week one is 5 days (June 1-5), Week two is 7 days (June 6-12), Week 3 is 7 days (June 13-19), Week 4 is 7 days (June 20-26) and Week 5 is 4 days (June 27-30). Your PRD is set at $12.50 per person. You have 50 residents in the building and expect 10 dining guests in total per day. You have no respite stays currently and do not expect any during the month.

When filling out the spreadsheet, please make sure of the following

a. Dates on the columns are correct

b. Number of days in the week is correct ( if it is not, then you will be calculating more food expense for the month)

c. Make sure your PRD is entered correctly and calculating the correct food expense.

d. Make sure the number of residents, daily guests is correct.

Based on the Canada food Guide the following percentages have been calculated for each of the food groups:

MEAT 16% GROCERIES 29%

PRODUCE 15% FISH 7%

DAIRY 17% BEVERAGES 10%

BAKED GOODS 6%

Part 3: Recalculate with the same criteria using the PRD of $7.00 and demonstrate the difference in food cost based on different PRD amounts. (10 marks)

Part 4: What is the difference in monthly food cost between a $7.00 PRD and $12.50 PRD? (1 marks)