Building Human Resource Management Skills National Food Service Management Institute1

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.

Building Human Resource Management Skills National Food Service Management Institute2

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.

Building Human Resource Management Skills National Food Service Management Institute3

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.

Building Human Resource Management Skills National Food Service Management Institute4

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?

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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.

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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.

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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.

Building Human Resource Management Skills National Food Service Management Institute8

Scheduling the Team

Factors That Affect a Work Schedule

Type of food service operationMenuEquipmentEmployee scheduling conflictsLabor hours allocatedAvailability of employeesSupplemental sales

Building Human Resource Management Skills National Food Service Management Institute9

Scheduling the Team

Factors That Affect a Work Schedule

FacilityDining room cleanupTechnology Quantity of food Staff and cashiers needed

Building Human Resource Management Skills National Food Service Management Institute10

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.

Building Human Resource Management Skills National Food Service Management Institute11

Scheduling the Team

Determining Meals Per Labor Hour (MPLH)

MPLH = breakfast ME + lunch ME + supplemental sales MEtotal number of labor hours

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Scheduling the Team

Determining Meals Per Labor Hour (MPLH)1. Determine breakfast ME using your system’s

conversion factor.

2. Determine lunch ME.

3. Determine supplemental sales ME using your system’s conversion factor.

4. Calculate total labor hours used.

5. Determine MPLH.

Building Human Resource Management Skills National Food Service Management Institute13

Scheduling the Team

Determining Meals Per Labor Hour (MPLH) Example

Southside Elementary School served the following:Breakfast 215 Students 3 Staff 2 EmployeesLunch 550 Students 20 Staff 5 EmployeesSupplemental Sales $300.00

The program uses a breakfast:lunch ME ratio of 4:1 for breakfast and a supplemental sales ratio of $3.00:1 ME.

Labor for the day included: Manager @ 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

Building Human Resource Management Skills National Food Service Management Institute15

Scheduling the Team

Determining Meals Per Labor Hour (MPLH) Sample Exercise #1

Riverview Middle School served the following:Breakfast 58 Students 4 Staff 3 EmployeesLunch 480 Students 15 Staff 7 EmployeesSupplemental Sales $350.00

The program uses a breakfast:lunch ME ratio of 3:1 and a supplemental sales ratio of $2.00:1 ME.

Labor for the day included: Manager @ 8 hours; three 6-hour employees; two 5-hour employees; one 3-hour employee.

Determine MPLH.

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Scheduling the Team

Determining Meals Per Labor Hour (MPLH) Sample Exercise #2

Uptown Elementary School served the following:Breakfast 120 Students 5 Staff 4 EmployeesLunch 475 Students 15 Staff 5 EmployeesSupplemental Sales $164

The program uses a breakfast:lunch ME ratio of 2:1 and a supplemental sales ratio of $3.00:1 ME.

Labor for the day included: Manager @ 7 hours; two 6-hour employees; one 5-hour employee; two 4-hour employees; one 3-hour employee.

Determine MPLH

Building Human Resource Management Skills National Food Service Management Institute17

Scheduling the Team

Determining Meals Per Labor Hour (MPLH) Sample Exercise #1 Key

MPLH = breakfast ME + lunch ME + supplemental sales MEtotal number of labor hours

1. Breakfast ME = (58 + 4 + 3)/3 = 21.72. Lunch ME = 480 + 15 + 7 = 5023. Supplemental Sales ME = $350.00/$2.00 = 1754. Labor hours = 8 + 18 + 10 + 3 = 395. MPLH = (21.7 + 502 + 175)/39 = 17.9

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Scheduling the Team

Determining Meals Per Labor Hour (MPLH) Sample Exercise #2 Key

MPLH = breakfast ME + lunch ME + supplemental sales MEtotal number of labor hours

1. Breakfast ME = (120 + 5 + 4)/2 = 64.52. Lunch ME = 475 + 15 + 5 = 4953. Supplemental Sales ME = $164.00/$3.00 = 54.74. Labor hours = 7 + 12 + 5 + 8 + 3 = 355. MPLH = (64.5 + 495 + 54.7)/35 = 17.5

Building Human Resource Management Skills National Food Service Management Institute19

Scheduling the Team

Sample Task/By Employee Schedule FormDate:_____________

School:_______________________________Employee Time Tasks

Menu:

Serving Line

Building Human Resource Management Skills National Food Service Management Institute20

Scheduling the Team

Sample Work Schedule Form

Date: Menu:School:

Time Employee Name: Employee Name: Employee Name:

Building Human Resource Management Skills National Food Service Management Institute21

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: