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1. PART A -A restaurant serves 180 guests and earns $5,760 in sales during a three-hour dinner service. Five back of-the-house employees work during the entire dinner service. Calculate the sales per person-hour and the covers per person-hour for the back-of-the house team.
2. PART B- The same restaurant from question 9 serves 220 guests and earns $7,260 in sales during the following day’s three-hour dinner service. However, it takes six back-of-the-house employees to handle the workload. Calculate the sales per person-hour and the covers per person-hour for the back-of-the-house team on this day. On which day is the team more efficient in its output?
3. PART A- A worker earns $12.25/hour and is scheduled to work a thirty-eight-hour week. What is the preliminary standard labor cost for this worker? If the benefits percentage for the company is 18.2%, what is the standard labor cost including benefits for this worker?
4. PART B- Using the information from question 1, what is the actual preliminary labor cost and actual labor cost for this worker if he works a forty-hour week? If he works a forty-two-hour week?
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