A person that has a yearly salary of 65,000 gets approximately 32.50 dollars per hour. This is based on a 40 hour week with no paid vacation or sick pay. So the day rate for eight hours is 260 dollars.
Attrition rate is how many employees left a company in a certain period of time. To calculate this you would take the total or average number of employees leaving and multiply it by 12 months times the number of data months.
An attrition rate is how many employees left a company in a period of time. To calculate the attrition rate of an organization, you would divide the average number who left by the average number that remained.
If you are looking for hours workable for all employees of a department, you need to multiple number of workers by shifts worked in hours. Or it could be as simple as a head count and average that over a work week.
Log the times for each employee. Calculate the number of minutes. Add them together. Divide by the number of employees. If there are a lot of employees you could take a sample but in that case you may wish to consider stratification by job category.
Net Sales / Average Accounts Receivable = Account Receivable Turnover
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The average wage rate paid to direct labour employees was less than the standard rate.
According to Craig Medred in an article in the Anchorage Daily News from March 01, 2005: Last week I asked REI to calculate the average hourly wage for co-op employees. The answer, from Diana Kim in Human Resources, was that "REI on average pays about $12.83 per hour. This is highly due to the large amount of retail employees we have on board in our stores."
The easiest way to calculate the turnover of a company's employees is to divide the number of employees who have left the organization by the number of months the exits occurred over. If, say 25 employees left during the five month period from January through May, you would divide 25 by five and the answer would be an average turnover of five employees a month for that period.
Calculate the total sick hours (or days) used in the year and divide it by the number of employees. The employee number may be tricky as I am sure with turnover it is never constant.
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The average number of employees in a restaurant range from 10 to 20. This applies to a normal sized restaurant.