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.

Building Human Resource Management Skills National Food Service Management Institute 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.

Building Human Resource Management Skills National Food Service Management Institute 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.

Building Human Resource Management Skills National Food Service Management Institute 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?

Building Human Resource Management Skills National Food Service Management Institute 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.

Building Human Resource Management Skills National Food Service Management Institute 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.

Building Human Resource Management Skills National Food Service Management Institute 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.

Building Human Resource Management Skills National Food Service Management Institute 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

Building Human Resource Management Skills National Food Service Management Institute 9 Scheduling the Team Factors That Affect a Work Schedule  Facility  Dining room cleanup  Technology  Quantity of food  Staff and cashiers needed

Building Human Resource Management Skills National Food Service Management Institute 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.

Building Human Resource Management Skills National Food Service Management Institute 11 Scheduling the Team Determining Meals Per Labor Hour (MPLH) MPLH = breakfast ME + lunch ME + supplemental sales ME total number of labor hours

Building Human Resource Management Skills National Food Service Management Institute 12 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 Institute 13 Scheduling the Team Determining Meals Per Labor Hour (MPLH) Example Southside Elementary School served the following: Breakfast215 Students3 Staff2 Employees Lunch550 Students20 Staff5 Employees Supplemental Sales $ 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: 8 hours; two 6-hour employees; three 5-hour employees; one 3-hour employee

Building Human Resource Management Skills National Food Service Management Institute 14 Scheduling the Team Determining Meals Per Labor Hour (MPLH) Example Key 1. Breakfast meal equivalents = ( )/4 = 55 ME 2. Lunch meal equivalents = = 575 ME 3. Supplemental Sales equivalents = $300.00/$3.00 = 100 ME 4. Total number of labor hours = = Meals per labor hour = (55 ME ME ME)/38 = 19.2

Building Human Resource Management Skills National Food Service Management Institute 15 Scheduling the Team Determining Meals Per Labor Hour (MPLH) Sample Exercise #1 Riverview Middle School served the following: Breakfast58 Students4 Staff3 Employees Lunch480 Students15 Staff7 Employees Supplemental Sales $ 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: 8 hours; three 6-hour employees; two 5-hour employees; one 3-hour employee. Determine MPLH.

Building Human Resource Management Skills National Food Service Management Institute 16 Scheduling the Team Determining Meals Per Labor Hour (MPLH) Sample Exercise #2 Uptown Elementary School served the following: Breakfast120 Students5 Staff4 Employees Lunch475 Students15 Staff5 Employees Supplemental 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: 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 Institute 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 = ( )/3 = Lunch ME = = Supplemental Sales ME = $350.00/$2.00 = Labor hours = = MPLH = ( )/39 = 17.9

Building Human Resource Management Skills National Food Service Management Institute 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 = ( )/2 = Lunch ME = = Supplemental Sales ME = $164.00/$3.00 = Labor hours = = MPLH = ( )/35 = 17.5

Building Human Resource Management Skills National Food Service Management Institute 19 Scheduling the Team Sample Task/By Employee Schedule Form Date:_____________School:_______________________________

Building Human Resource Management Skills National Food Service Management Institute 20 Scheduling the Team Sample Work Schedule Form Date:Menu: School:

Building Human Resource Management Skills National Food Service Management Institute 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: