Problem
A university foodservice establishment uses a trayline for a non-select, cycle menu. The staff produces 525 breakfast trays (meals), 750 lunch trays and 350 dinner trays daily on the trayline. The staff on the trayline produces 70 trays per labor hour. Each meal trayline requires six employees and each employee works the same number of minutes.
1) The breakfast trayline begins at 06:15am. What time does it end?
2) How many minutes does the lunch trayline take to complete?
3) How many meals per labor minute for the dinner trayline?
4) How many FTEs per dinner trayline?
5) How many FTEs are needed to staff the entire daily trayline? How many meals are produced per FTE?