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SUPPLEMENTAL MATERIAL Table 6.1 Sample Staffing Pattern HOURS NEEDED EACH DAY


Position Title AM Cook


Patient Cook Late Cook Grill Cook


Salads & Desserts Salads Weekends Storeroom Aide


Trayline Supervisor AM Trayline Supervisor PM Foodservice Worker 1 Foodservice Worker 2 Foodservice Worker 3


Short Title


CK1 PtCk CK2 CrCK S&D


S&D2 StRm


TLSup1 TLSup2 FSW1 FSW2 FSW3


Foodservice Worker 4 FSW4 Foodservice Worker 5


FSW5


Foodservice Worker 6 FSW6 Foodservice Worker 7 Foodservice Worker 8


FSW7 FSW8


Foodservice Worker 9 FSW9 Foodservice Worker 10 FSW10 Cafeteria Cashier Cafeteria Server


FSW1 FSW2


Cafeteria Cashier Catering


FSW1 CTR


Start- Stop Times


5:30-1:00 7:30-4:00


10:30- 7:00


10:00- 2:00


9:00-5:30 9:00-2:00 7:00-3:00 5:30-1:00 11:00-7:30 6:00-2:30 6:00-2:30 6:00-2:30 6:00-2:30 6:00-2:30 4:00-7:30 4:00-7:30 4:00-7:30 4:00-7:30 4:00-7:30 6:00-2:30


10:00- 2:00


11:00-7:30 6:30-3:00


Total Hours Total FTEs


Total Positions


Mon Tues Wed Thu 8 8


8 8


8 4 8 8 4 8


8 8 8 8 8 8 8


3.5 3.5 3.5 3.5 3.5 8 4


8 8


138 17.2 21


8 8 8 8 8 8 8 8


3.5 3.5 3.5 3.5 3.5 8 4


8 8


146 18.2 22


8 8


8 4 8


8 8


8 4 8


Fri 8 8


8 4 8 4.5


8 8 8 8 8 8 8


3.5 3.5 3.5 3.5 3.5 8 4


8 8


138 17.2 21


8 8 8 8 8 8 8


3.5 3.5 3.5 3.5 3.5 8 4


8


130 16.2 20


8 8 8 8 8 8 8 8


3.5 3.5 3.5 3.5 3.5 8 4


8


138 17.2 21


110


13.8 17


110


13.8 17


8 8 8 8 8 8 8


3.5 3.5 3.5 3.5 3.5 8


4.5


8 8 8 8 8 8 8


3.5 3.5 3.5 3.5 3.5 8


Sat 8 8


8


Sun 8 8


8


Total Hrs/ Wk


56 56


56 20


40 9


16


56 56 56 56 56 56 56


24.5 24.5 24.5 24.5 24.5 56 20


40 24


907.5 22.7


40 Hr.


FTEs 1.4 1.4


1.4 1.4 1


0.2 0.4 1.4 1.4 1.4 1.4 1.4 1.4 1.4


0.5 0.5 0.5 0.5 0.5 1.4


0.5 1 0.6


13


Foodservice Management—By Design


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