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Staffing the Shifts

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Staffing the Shifts


Although in the real world, as manager, you would create work schedules using a software program designed for this purpose, in this instance you will use a spreadsheet. It is the same content, but using different means.


Scenario: You are the food and beverage manager on the newest cruise ship in the Mediterranean that accommodates 1,000 passengers in 700 cabins. There is a main dining room and a restaurant on board.


-The restaurant is a lunch and dinner grill eatery. It seats 250–400 people at 100 tables. The restaurant and bar open at 11:30 a.m. and closes at midnight.


-The main dining room is open for breakfast, lunch, and dinner. It seats 500 people at any one time. The main dining room opens at 6:00 a.m. and closes at 10:30 p.m.


You are creating the schedule for the servers only for the cruise ship’s day at sea in which they will serve three meals to all 1,000 passengers. Using the example from page 351 in your text, prepare a work schedule for the servers. You have a staff of 110 food and beverage service employees.


If you have any questions, please contact your instructor.


Checklist: Using the template and legend provided:


Prepare a work schedule for the servers from 6:00 a.m. until midnight for both the main dining room and the restaurant. Include a written paragraph explaining your steps in the scheduling process.

Use the following legend for your graph in the excel spreadsheet provided:


Preparation/between meal service time (setting of tables etc.) designated as: XXX


Serving the meals: YYY


Break: BBB


Bar service at restaurant only: DDD



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