No. of employees Ratio of employees Projected demand Approx.

(Demand)
Key positions A
General Manager 25 1 32 32
Resident manager 9 0.36 11.52 12
food/beverage director 23 0.92 29.44 29
controller 25 1 32 32
Assistant controller 14 0.56 17.92 18
Chief Engineer 24 0.96 30.72 31
Director of sales 25 1 32 32
sales manager 45 1.8 57.6 58
convention manager 14 0.56 17.92 18
catering director 19 0.76 24.32 24
banquet manager 19 0.76 24.32 24
personal manager 15 0.6 19.2 63
Restaurant manager 49 1.96 62.72 31
executive chef 24 0.96 30.72 31
sous chef 24 0.96 30.72 32
executive house kepper 25 1 32 32
total 379

%quit employees present projected turnover Employees left

Key positions A B C D
General Manager 38 25 9.5 15.5
Resident manager 77 9 6.93 2.07
food/beverage director 47 23 10.81 12.19
controller 85 25 21.25 3.75
Assistant controller 66 14 9.24 4.76
Chief Engineer 81 24 19.44 4.56
Director of sales 34 25 8.5 16.5
sales manager 68 45 30.6 14.4
convention manager 90 14 12.6 1.4
catering director 74 19 14.06 4.94
banquet manager 60 19 11.4 7.6
personal manager 43 15 6.45 8.55
Restaurant manager 89 49 43.61 5.39
executive chef 70 24 16.8 7.2
sous chef 92 24 22.08 1.92
executive house kepper 63 25 15.75 9.25
ox.(Demand)

Approx.(DemanProject supply Approx. Project supply

32 16.5 17
12 9.93 10
29 16.81 17
32 28.25 28
18 13.24 13
31 26.44 26
32 15.5 15
58 43.6 44
18 16.6 17
24 19.06 19
24 16.4 16
63 54.45 54
31 25.61 26
31 23.8 24
32 30.08 30
32 22.75 23