Commercial Cookery - Doc

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Added on 2020-04-29

Commercial Cookery - Doc

Added on 2020-04-29

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Commercial Cookery 1COMMERCIAL COOKERYNameCourseProfessor’s NameUniversityCity (State)DateCommercial Cookery

Commercial Cookery 2Roosters for the Spinach RestaurantAs the general manager of the Spinach Restaurant, I have the obligation to create a two-week roster that will enable the establishment provide high quality services for its customers within a short period oftime (Belbin, 2011). There are employees in both the front and back ends of the business and there are supervisors designated to both areas. The business serves dinner only from Tuesday to Saturday and it serves brunch on Sundays. Therefore, from Tuesdays to Saturdays, the restaurant is open from 1500 hours to 2300 hours. On Sundays, the restaurant is open from 0700 hours to 1500 hours. The restaurant serves food and beverages and it has a seating capacity of one hundred people. The first week begins from 6th to 12th November and the second week is from 13th to 19th November.The supervisors work for 45 hours every week for a fixed wage of $1200 and they have all signed an Enterprise Agreement. As the manager, I also work for a minimum of 45 hours every week. All the employees at the Spinach Restaurant are employed under the Hospitality Industry (General) Award 2010that was effected from 01/07/2017 (Jackson, Renwick and Jabbour, 2011).The ratio of workers to customers during the Sunday brunch hours is 1 employee for every 30 customers. On the other days during dinner periods, the ratio of workers to the customers is 1:20. Theremust also be a minimum of one member of staff when the restaurant is opening and at least two staff members when the restaurant is closing. All the employees work for seven and a half hours every shift with a thirty minutes break in the course of the shift. The main employees work for six days each week which totals to forty-five hours every week. The rest are casual employees who are paid based on the amount of time they work. The roostersfor a two-week period have been provided below.X

Commercial Cookery 3WEEK ONE; Front end employeesMondayTuesdayWednesdayThursdayFridaySaturdaySundayAnusha (manager)RDO1500-1800 (3 hrs.) 1830-2300 (4.5 hrs)1500 - 1800 (3 hrs) 1830 - 2300 (4.5 hrs)1500-1830(3.5 hrs) 1900-2300(4 hrs)1500-1930 (4.5 hrs) 2000-2300 (3 hrs)1500-1730(2.5 hrs) 1800-2300(5 hrs)0700 - 0900 (2 hrs) 0930 - 1500 (5 hrs)Suzie (level 1 supervisor)RDO1500-1730 (2.5 hrs)1800-2300 (5 hrs)1500 - 1930 (4.5 hrs) 2000 - 2300 (3 hrs)1500 - 1830 (3.5 hrs) 1900 - 2300 (4 hrs)1500-1730 (2.5 hrs) 1800-2300 (5 hrs)1500 - 1830 (3.5 hrs) 1900 -2300 (4 hrs)0700 - 1000 (3 hrs) 1030 - 1500 (4.5 hrs)Adam (cleaner)RDO1500-1830 (3.5 hrs)1900-2300 (4 hrs)1500 - 1830 (3.5 hrs) 1900 - 2300 (4 hrs)1500-1730(2.5 hrs) 1800-2300(5 hrs)1500-1830 (3.5 hrs) 1900-2300 (4 hrs)1500-1730(2.5 hrs) 1800-2300(5 hrs)0700 - 1030 (3.5 hrs) 1100 - 1500 (4 hrs)Simon (level 1 barkeeper)RDO1500-1930 (4.5 hrs)2000-1500 -1730 (2.5 hrs) 1800 - 2300 (5 hrs)1500 -1800 (3 hrs) 1830 -2300 (4.5 1500-1930 (4.5 hrs) 2000-2300 (3 1500 -1800 (3 hrs) 1830 - 2300 (4.50700 - 1100 (4 hrs) 1130 - 1500

Commercial Cookery 42300 (3 hrs)hrs)hrs)hrs)(3.5 hrs)Mary (level 2 barkeeper)RDO1500-1800 (3 hrs) 1830-2300 (4.5 hrs)1500 - 1800 (3 hrs) 1830 - 2300 (4.5 hrs)1500 - 1930 (4.5 hrs) 2000 -2300 (3 hrs)1500-1800 (3 hrs) 1830 -2300 (4.5 hrs)1500 - 1930 (4.5 hrs) 2000 -2300 (3 hrs)0700 - 0900 (2 hrs) 0930 - 1500 (5 hrs)Martin (level 3 barkeeper)RDORDORDO1500-1830(3.5 hrs) 1900-2300(4 hrs)1500 - 1730 (2.5 hrs) 1800 - 2300 (5 hrs)1500-1830(3.5 hrs) 1900-2300(4 hrs)0700 - 1030 (3.5 hrs) 1100 - 1500 (4 hrs)Esther (level 1 waitress)RDORDORDO1500-1800(3 hrs) 1830 -2300 (4.5 hrs)1500-1830 (3.5 hrs) 1900-2300 (4 hrs)1500-1800(3 hrs) 1830 -2300 (4.5 hrs)0700 - 1000 (3 hrs) 1030 - 1500 (4.5 hrs)Lionel (level2 waiter)RDORDORDO1500-1830(3.5 hrs) 1900-2300(4 hrs)1500-1830 (3.5 hrs) 1900-2300 (4 hrs)1500-1830(3.5 hrs) 1900-2300(4 hrs)RDOLucy (level 4 barkeeper)RDORDORDORDO1500-1800 (3 hrs) 1500-1800(3 hrs) 1830 -RDO

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