In this case, two classes will be fine. There are fewer people in the morning shift, and most of them are concentrated in the evening shift, because the buffet will be held at 6: 11 in the morning shift, and the people in the morning shift will come early. If they have to come to work in the evening, it will be very hard, so the people in the morning shift can get off work in the afternoon after finishing Chinese food, because the buffet and Chinese food can be arranged with fewer people, and it is more reasonable to concentrate manpower for dinner. I am a catering manager for your reference. Of course, you have to make arrangements according to the staffing and actual operating conditions of your hotel's food and beverage department. You can only say that you should not just consider how to save manpower by scheduling. Many places are the kind of two-shift, and employees are running around, which is not good. Besides, you have to operate breakfast, not to mention three shifts!