Registered Dietitian

Answer: C - There are 19.7 FTEs in a foodservice facility with ten 40-hour employees, fifteen 20-hour employees, and five 16-hour employees, as calculated by the following formula:

total hours worked by all employees / (40 hours per week) =



((10 x 40) + (15 x 20) + (5 x 16)) / 40 = 19.7 FTEs