There are 261 seats in the restaurant with hotel flavor, and the utilization rate of seats in peak season is 1.25%. Each desk attendant takes care of 25 seats. Every 45 seats are equipped with a food delivery clerk, and there are also 3 waiters and waitresses. Every 31 seats in the kitchen are equipped with a stove, and each chef manages 1 stoves, and each stove is equipped with 1.2 handyman. The attendance rate of the restaurant is 98%.

Check the average labor quota and the number of people in the dining room and kitchen:

261*1.25/25=13 13

261*1.25/ 45=7.2 7

greeters and 3 bartenders

chefs 261*1.25/31=11.8 11

handyman 261*1.25/31* 1.2=12.9 13 people

13+7+3+11+13(1/ 1.98-1)=1.93 1 people

There are 47 people in one class

There are 94 people in two classes

The labor quota refers to the pre-specified standard of living labor consumption for workers to produce a certain amount of qualified products or complete a certain amount of work under certain production technology and organizational conditions. There are two basic forms of expression. Time quota is the man-hours that must be consumed to produce a unit product or complete a job; Output quota is the quantity or workload of products that must be completed in unit time. Time quota and output quota are reciprocal and inversely proportional to each other. In addition to the above two forms, labor quota can also take the form of custody quota and service quota. The custody quota is the number of machines and equipment that one or an organization should take care of at the same time. Service quota is the limit set for service personnel to provide certain services within the system time according to certain quality requirements.