For this assignment, you will need to choose an imaginary restaurant. The location should serve at least two meals per day, and at least 100 meals per meal period (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. (10 pts) B. Make a Bar Chart (work distribution analysis chart) that indicates all of the staffing for one entire weekday. a. Indicate the general type of activity the employee will be engaged in at the various times during each of their shifts using a key (i.e., cashier, host/seater, food server, busser, bartender, etc.). b. 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. c. Indicate if shifts are full or part time. Determine labor hours and meals per labor-hour. d. Use acceptable ranges for productivity as a guide to make sure that you have scheduled the correct amount of labor for the day. Reference productivity ranges will be provided. e. Cite any resources used. (25 pts). C. Write a job description and an individual work schedules (task description or job outline) for each position. For example, if you schedule five workers, then you will complete a total of job descriptions and corresponding individual work schedules. Also, make sure that all of the job descriptions and individual work schedules turned in follow the same format and are appropriate and specific for your facility. Note: Each job description and each individual work schedule are separate documents. (15 pts)
