Building Human Resource Management Skills National Food Service Management Institute

1
Scheduling the Team

• Objectives
• At the completion of this module, participants
  will be able to
• Discuss the importance of scheduling.
• Determine meals per hour labor.
• Identify factors that affect scheduling.
• Develop an effective schedule for their
  particular Child Nutrition Program.

2
Scheduling the Team

• Definitions
• Work schedule- document that outlines when
  employees are scheduled to work and what their
  responsibilities should include.
• Meal equivalents (ME)- standard unit of
  measurement to compare breakfasts, lunches, and
  supplemental sales.
• Meals per labor hour (MPLH)- productivity
  measurement for a kitchen and staff determined by
  meals served, supplemental sales sold, and labor
  hours used.

3
Scheduling the Team
Definitions Supplemental Sales (SS)- customer
purchases not included as a reimbursable meal and
may comprise a la carte items, extra meal
components, extra meals to students, snacks and
catered services.
4
Scheduling the Team

• Personal Check-In Paperwork Assessment
• For many managers, the most enjoyable part of
  the job is working with children or food
  preparation. Calculating, scheduling, and
  completing paperwork may be a part of the job
  that gets left until the last minute. Reflect on
  your attitude and behavior.
• 1. Think about the past month. How did you
  feel about the required paperwork?
• 2. What is your greatest strength related to
  management
• responsibilities?
• 3. When you write out a schedule, what are the
  strengths and weaknesses of the schedule?

5
Scheduling the Team

• Icebreaker
• Break into small groups.
• Begin the session by discussing the advantages
  of having good work schedules. Ask the
  participants to bring a copy of their work
  schedules for the past week. Discuss areas where
  they were effective and areas where they could
  have been improved.

6
Scheduling the Team

• Importance of Schedules
• Control labor costs.
• Ensure that adequate time has been allocated to
  get the job done.
• Help spread the work evenly among employees.
• Ensure consistency and quality of final product.
• Improve morale.

7
Scheduling the Team

• Importance of Schedules
• Accommodate unusual circumstances.
• Enable a substitute manager to run the facility
  if the regular manager is out.
• Enable the manager to reassign work if an
  employee is out.
• Allow work schedules to be recycled when cycle
  menus are used.

8
Scheduling the Team

• Factors That Affect a Work Schedule
• Type of food service operation
• Menu
• Equipment
• Employee scheduling conflicts
• Labor hours allocated
• Availability of employees
• Supplemental sales

9
Scheduling the Team

• Factors That Affect a Work Schedule
• Facility
• Dining room cleanup
• Technology
• Quantity of food
• Staff and cashiers needed

10
Scheduling the Team

• Cleaning Schedules
• Many facilities will have a morning work
  schedule that includes preparation and service
  and an afternoon work schedule that details the
  daily cleanup responsibilities of each position.
  In addition, weekly or monthly cleaning (such as
  refrigerators, freezers, and ice machines) must
  also be planned.

11
Scheduling the Team

• Determining Meals Per Labor Hour (MPLH)
• MPLH breakfast ME lunch ME supplemental
  sales ME
• total number of labor hours

12
Scheduling the Team

• Determining Meals Per Labor Hour (MPLH)
• 1. Determine breakfast ME using your systems
• conversion factor.
• 2. Determine lunch ME.
• 3. Determine supplemental sales ME using your
  systems
• conversion factor.
• 4. Calculate total labor hours used.
• 5. Determine MPLH.

13
Scheduling the Team

• Determining Meals Per Labor Hour (MPLH) Example
• Southside Elementary School served the following
• Breakfast 215 Students 3 Staff 2 Employees
• Lunch 550 Students 20 Staff 5 Employees
• Supplemental Sales 300.00
• The program uses a breakfastlunch ME ratio of
  41 for breakfast and a supplemental sales ratio
  of 3.001 ME.
• Labor for the day included Manager _at_ 8 hours
  two 6-hour employees three 5-hour employees one
  3-hour employee

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Scheduling the Team

• Determining Meals Per Labor Hour (MPLH)
• Example Key
• 1. Breakfast meal equivalents (215 3 2)/4
  55 ME
• 2. Lunch meal equivalents 550 20 5 575
  ME
• 3. Supplemental Sales equivalents
  300.00/3.00 100 ME
• 4. Total number of labor hours 8 6 6 5
  5 5 3 38
• 5. Meals per labor hour (55 ME 575 ME 100
  ME)/38 19.2

15
Scheduling the Team

• Determining Meals Per Labor Hour (MPLH)
• Sample Exercise 1
• Riverview Middle School served the following
• Breakfast 58 Students 4 Staff 3 Employees
• Lunch 480 Students 15 Staff 7 Employees
• Supplemental Sales 350.00
• The program uses a breakfastlunch ME ratio of
  31 and a supplemental sales ratio of 2.001 ME.
• Labor for the day included Manager _at_ 8 hours
  three 6-hour employees two 5-hour employees one
  3-hour employee.
• Determine MPLH.

16
Scheduling the Team

• Determining Meals Per Labor Hour (MPLH)
• Sample Exercise 2
• Uptown Elementary School served the following
• Breakfast 120 Students 5 Staff 4 Employees
• Lunch 475 Students 15 Staff 5 Employees
• Supplemental Sales 164
• The program uses a breakfastlunch ME ratio of
  21 and a supplemental sales ratio of 3.001 ME.
• Labor for the day included Manager _at_ 7 hours
  two 6-hour employees one 5-hour employee two
  4-hour employees one 3-hour employee.
• Determine MPLH

17
Scheduling the Team

• Determining Meals Per Labor Hour (MPLH) Sample
  Exercise 1 Key
• MPLH breakfast ME lunch ME supplemental
  sales ME
• total number of labor hours
• 1. Breakfast ME (58 4 3)/3 21.7
• 2. Lunch ME 480 15 7 502
• 3. Supplemental Sales ME 350.00/2.00 175
• 4. Labor hours 8 18 10 3 39
• 5. MPLH (21.7 502 175)/39 17.9

18
Scheduling the Team

• Determining Meals Per Labor Hour (MPLH) Sample
  Exercise 2 Key
• MPLH breakfast ME lunch ME supplemental
  sales ME
• total number of labor hours
• 1. Breakfast ME (120 5 4)/2 64.5
• 2. Lunch ME 475 15 5 495
• 3. Supplemental Sales ME 164.00/3.00 54.7
• 4. Labor hours 7 12 5 8 3 35
• 5. MPLH (64.5 495 54.7)/35 17.5

19
Scheduling the Team

• Sample Task/By Employee Schedule Form
• Date_____________ School________________________
  _______

20
Scheduling the Team

• Sample Work Schedule Form
• Date Menu
• School

21
Scheduling the Team

• Checking Out
• Before returning to your work place, consider
  the following statements
• 1. I can see the value of effective scheduling
  because it will allow the team and program to
• 2. In my personal life, I can see the value of
  scheduling time because it will allow my family
  and me to
• 3. Today I learned something from this session,
  and it was