Task 1 Develop a roster for the period 3rd July 2018 to 9th July 2018, for front of house staff, to suit the needs of Chez Henri, as identified in the scenario above. Use the roster template provided. You may add or change the configuration of columns in the spreadsheet if necessary. However, the roster MUST include information specified below. In addition, you must incorporate the following information into your roster: The front of the house wage budget is $8,000.00 per week (ex: Superannuation) All staff are given a 30-minute unpaid meal break You have been given a work availability form, which identifies the team members, and any special social, religious, family or other requirements that you need to consider for the purpose of the roster period You are to follow the Hospitality Industry Award 2010, which you have been given access to Your roster must ensure: a. Adequate skill mix supported by award/grade listed for each staff member on the roster b. A Grade 3 or higher level staff member is always available to supervise introductory staff c. Effectiveness of rostering times to keep overtime and allowances to a minimum d. All shift allowances according job roles and details provided to you (e.g. night shift allowance, split shift allowance, weekend penalty rates, etc.) e. Provisions of 30-minute unpaid meal break in your calculation of work hours
Task 1 Develop a roster for the period 3rd July 2018 to 9th July 2018, for front of house staff, to suit the needs of Chez Henri, as identified in the scenario above. Use the roster template provided. You may add or change the configuration of columns in the spreadsheet if necessary. However, the roster MUST include information specified below. In addition, you must incorporate the following information into your roster: The front of the house wage budget is $8,000.00 per week (ex: Superannuation) All staff are given a 30-minute unpaid meal break You have been given a work availability form, which identifies the team members, and any special social, religious, family or other requirements that you need to consider for the purpose of the roster period You are to follow the Hospitality Industry Award 2010, which you have been given access to Your roster must ensure: a. Adequate skill mix supported by award/grade listed for each staff member on the roster b. A Grade 3 or higher level staff member is always available to supervise introductory staff c. Effectiveness of rostering times to keep overtime and allowances to a minimum d. All shift allowances according job roles and details provided to you (e.g. night shift allowance, split shift allowance, weekend penalty rates, etc.) e. Provisions of 30-minute unpaid meal break in your calculation of work hours
Managerial Accounting
15th Edition
ISBN:9781337912020
Author:Carl Warren, Ph.d. Cma William B. Tayler
Publisher:Carl Warren, Ph.d. Cma William B. Tayler
Chapter10: Evaluating Decentralized Operations
Section: Chapter Questions
Problem 1PB
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plz solve with explanation within 30-40 min and get multiple upvotes
Transcribed Image Text:Task 1
Develop a roster for the period 3rd July 2018 to 9th July 2018, for front of house staff, to suit the
needs of Chez Henri, as identified in the scenario above.
Use the roster template provided. You may add or change the configuration of columns in the
spreadsheet if necessary. However, the roster MUST include information specified below.
In addition, you must incorporate the following information into your roster:
The front of the house wage budget is $8,000.00 per week (ex: Superannuation)
All staff are given a 30-minute unpaid meal break
You have been given a work availability form, which identifies the team members, and any
special social, religious, family or other requirements that you need to consider for the
purpose of the roster period
You are to follow the Hospitality Industry Award 2010, which you have been given access
to
Your roster must ensure:
a. Adequate skill mix supported by award/grade listed for each staff member on the roster
b. A Grade 3 or higher level staff member is always available to supervise introductory staff
c. Effectiveness of rostering times to keep overtime and allowances to a minimum
d. All shift allowances according job roles and details provided to you (e.g. night shift
allowance, split shift allowance, weekend penalty rates, etc.)
e. Provisions of 30-minute unpaid meal break in your calculation of work hours
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