The number of meals served at your restaurant ranges from approximately forty-fi

Question

The number of meals served at your restaurant ranges from approximately forty-five persons on a slow weekday night to three hundred guests on a busy weekend evening or holiday occasion. Consequently, the yield (number of portions) required by your standard recipes can differ dramatically between work shifts. What can you (your chef) do to minimize the time (and to reduce potential errors) from the need to make (almost) daily adjustments in recipes to accommodate the different number of portions required? 5.

Explanation / Answer

To minimize the time for the differential demand in different time frame the chef should make a list of foods prefered by customers in different time. This can be done by analysing and studying the past pattern of the customers in the restaurant and in accordance with that recepie should be prepared.

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