Reference no: EM132708155
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.
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 work-load. 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?
A restaurant handles 180 customers but has 6 errors during service on Monday. The same restaurant handles 220 customers but has 8 errors during ser-vice on Tuesday. Calculate the errors per cover for each day. Assuming each error results in a guest hav-ing to wait for a dish to be remade, on which day did the restaurant staff provide higher quality ser-vice to its guests overall, as measured solely by the errors per cover rate?
List five factors within the control of management that impact labor cost.
Calculate the prime cost for a restaurant that has a cost of goods sold of $36,000 and a labor cost of $66,000 for the month of March.
Using the information from question 13, calculate the prime cost percentage if the restaurant has sales of $161,000 in March.
The restaurant from questions 13 and 14 sees an increase of $2,000 in its cost of goods sold and an increase of $1,000 in its labor cost in April. Sales for April are $165,000. Calculate the prime cost per-centage for April. Did the restaurant control costs better in March or in April?
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