Day 167 - 02 Oct 95 - Page 30


     
     1        A.  Yes.
     2
     3   Q.   We have a copy of a unit producing scheduling guide.  Is
     4        there a similar thing for non-unit producing, a guide so
     5        that Managers can see, for example, they could base what
     6        their calculations could be?
     7        A.  If it is not in there, then there is not one.
     8
     9   Q.   You do not know or ------
    10        A.  I do not think there is, but if it is, it will be part
    11        of the package.
    12
    13   Q.   We do not have the whole package, you see.  You are not
    14        particularly familiar with the details of it?
    15        A.  Not the details of it, no.  It is a guideline we put
    16        out to help Managers effectively and efficiently schedule
    17        for their business.
    18
    19   Q.   Right.
    20
    21   MS. STEEL:   As part of the course how are Managers told to
    22        schedule non-unit producing hours?
    23        A.  On -- it would be the kind of duties that they have to
    24        perform that do not actually produce hamburgers.
    25
    26   Q.   Right.
    27        A.  It will be -----
    28
    29   Q.   Deliveries and things like that?
    30        A.  That is right.
    31
    32   Q.   But in terms of, you know, knowing how many people they
    33        need to schedule for deliveries or, I think, it is also
    34        crew meetings and things like that, is that right, how were
    35        they advised, you know, how many hours to schedule for per
    36        delivery or per meeting or whatever?
    37        A.  I think that is left up to the discretion of the
    38        individual restaurant Managers because they know how big or
    39        large their deliveries are and the time they arrive and how
    40        many they need to put it away.  For crew meetings, it is
    41        the same, you know, what is the agenda, how long is it, it
    42        varies.
    43
    44   Q.   So all of the things under the non-unit producing schedule,
    45        are you saying it would only be down to how the local store
    46        works, individual store works?
    47        A.  There would be some common things, deliveries,
    48        obviously, are in each restaurant, but maybe some
    49        restaurants do not do parties.  Some restaurants would have
    50        different administrative hours that would be non-unit 
    51        producing, so it is very variable. 
    52 
    53   Q.   Right.  In the Intermediate Operations course -- I will run
    54        through what it covers -- it refers to the sales, it says:
    55         "Students will be able to explain how the Sales and
    56        Operation logs provide data for the weekly report".  What
    57        are those two things?
    58        A.  The sales and operations log?
    59
    60   Q.   Yes.

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