attached are the requirement for case 3.
STAFFING A FAST FOOD RESTAURANT
- Build a workable schedule in Excel showing how many managers and employees are needed each hour from Sunday through Saturday for the counter/cashier or kitchen, setup, and cleanup, and justify your conclusions quantitatively (i.e., schedule based at least partly on forecasting formulas). You may exceed scheduled hours on a given day, but not by more than one hour. For scheduling purposes, the work week starts on Monday, and ends on Sunday. Show each day’s work schedule on a PowerPoint slide (there will be 7 slides for schedules).
- Prepare a table showing how many hours each employee (not including managers) will be working for the upcoming week. Place this table on a PowerPoint slide.