Labor Analysis

Choose an imaginary foodservice facility. It can be an institutional or
commercial facility. The facility should serve at least two meals per day, and at least 100 meals per “day part” (may be more), and have a menu that offers a fair amount of variety.
A. Provide a brief description of the type of facility, hours of operation, type of food served, number of meals
served and meal hours or peak service times if appropriate. Include all foodservices located on premise.
B. Make a Bar Chart (work-distribution analysis chart) that indicates all of the staffing for one entire weekday.
Indicate the general type of activity the employee will be engaged in at the various 4 times during each of their
shifts using a key as will be discussed in class. List all positions using one line per individual employee position. Write in more specific activities on bar as appropriate to further explain if necessary. Include both paid
and un-paid scheduled breaks. Indicate if shifts are full- or part-time. Determine labor-hours and FTE’s for the day. Determine meals per labor-hour. Use acceptable ranges for productivity as a guide to make sure that you have scheduled the correct amount of labor for the day.