SUPPLEMENTAL MATERIAL CHAPTER 6 QUESTION
1. Thirty (30) employees work 40 hours a week, 10 employees work 24 hours a week, and 15 employees work 16 hours a week . How many FTEs are needed?
2. The foodservice department has a staff of 55 . If the turnover rate has been about 15%, If the staffing level is 95% and four employees are planning to retire next year, forecast the hiring needs for next year.
ANSWER 30 (40/40) + 10 (24/40) + 15 (16/40) = 42 FTEs
61
If the turnover rate is 15% of 55 that is a minimum of 8 people to replace this year. If the goal is to be staffed at 100% and the department is at 95% then, the manager should add 2.75 positions (5%). Finally four employees will be lost through retirement. So, the hiring needs for next year would be 14.75 positions (8+2.75+4)
3. Complete a job analysis for a cafeteria cashier and write out a job description for the position using the Sample Job Description found in Table 6.3 of the Supplemental Material as an example .
Job Analysis: Cafeteria Cashier • Welcome customers and help determine their orders
• Process customer orders and record them in the restaurant database
• Relay customers’ order to the kitchen staff
• Ensure all orders are delivered to the customers in a timely manner
• Accept cash and return the correct change
• Tally money in the cash drawer at the beginning and end of each work
• Place food orders in the appropriate bags and boxes
• Respond to customer inquiries, issue receipts, and record customer suggestions
• Clean and arrange eating, service, and kitchen spaces • Help kitchen staff when needed
Job Description: Cafeteria Cashier
In this position, delivering outstanding customer service will be the main objective. Additional responsibilities include processing food orders, cleaning public spaces, and packaging orders. The ideal candidate will be friendly, with excellent communication and interpersonal skills.
The cashier’s tasks will include (put job analysis here) Requirements:
• High school diploma or equivalent qualification
• Proven experience in a customer service role is an advantage
• Excellent communication and interpersonal skills
• Must be able to work a flexible schedule including evenings, weekends, and holidays
• Good math skills”
Foodservice Management—By Design
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