A man-hour (sometimes referred to as person-hour) is the amount of work performed by the average worker in one hour. It is used for estimation of the total amount of uninterrupted labor required to perform a task. For example, researching and writing a college paper might require eighty man-hours, while preparing a family banquet from scratch might require ten man-hours. Man-hours exclude the breaks that people generally require from work, e.g. for rest, eating, and other bodily functions. They count only pure labor. Managers count the man-hours and add break time to estimate the amount of time a task will actually take to complete. Thus, while one college course's written paper might require twenty man-hours to carry out, it almost certainly will not get done in twenty consecutive hours. Its progress will be interrupted by work for other courses, meals, sleep, and other human necessities. Real-world applications The advantage of the man-hour concept is that it can be used to estimate the impact of staff changes on the amount of time required for a task, which can done by dividing the number of man-hours by the number of workers available. For example, if a task takes 20 man-hours to complete then a team of 2 people will complete it in 10 hours of work, while a team of 5 people will complete it in 4 hours. This is, of course, appropriate to certain types of activities. It is of most use when considering 'piece-work', where the activity being managed consists of discrete activities having simple dependencies, and where other factors can be neglected. Therefore, adding another person to a packaging team will increase the output of that team in a predictable manner. In transport industry, this concept is superseded by passenger-mile and tonne-mile for better costing accuracy. In reality, other factors intervene to complicate this model. If some elements of the task have a natural timespan, adding more staff will have a reduced effect: although having two chefs will double the speed of some elements of food preparation, they roast a chicken no faster than one chef. Some tasks also have a natural number of staff associated with them: the time to chop the vegetables will be halved with the addition of the second chef, but the time to carve the chicken will remain the same. Economies of scale and diseconomies of scale further lead to a non-linear relationship between