0
Q
Nonproductive hours
A
Paid time off hours: vacation, holiday, sick leave, jury duty, work injury, paid leave, bereavement
1
Q
Productive hours
A
Hours worked: regular, overtime, on call, continuing education, orientation
2
Q
Food service labor
A
7 days a week, peaks in service, highly perishable food, labor intensive productions, large number of semi skilled personnel, could be seasonal
3
Q
Staffing
A
Determining appropriate number of employees (what skill level and when)
4
Q
Scheduling
A
assigning the employees to specific work hours and days
5
Q
Full time equivalents
A
40 hrs/wk, if 10 FTE needed could equal 20 people working 20 hours
6
Q
Flex time
A
8 hour workday that can be completed in a range of time
