What is the financial impact of overproduction for chef jim

Reference no: EM133244092

Case - It is 12:30 Friday afternoon. Chef Jim is checking quantities of fried chicken on the patient tray line and the cafeteria serving line. The patient tray line will run for approximately thirty more minutes, during which time seventy-five more trays will be prepared. The cafeteria hours of service are from 11:00 A.M. to 1:30 P.M. Based on Jim's forecasting sheets, he knows the following history on popular "Fried Chicken Friday": Approximately 65 percent of cafeteria customers purchase the chicken on Friday. The average number of customers on Friday is 470. Approximately 45 percent of patients order the fried chicken from their menu. Today, there are 280 patients in the hospital. Of those 280 patients: 210 are eating solid foods 18 patients are on liquid only diets 52 patients are NPO, and receive nothing to eat Out of the 210 patients eating solid foods, 125 are on specialty diets: heart healthy, low fat, low salt, or diabetic. They are not offered the fried chicken on their menu. Chef Jim notes that there are fifteen pieces of fried chicken in the cafeteria on the service line. Chef Jim just prepared another thirty pieces, which are being held in a warmer. There is still 1 case (sixty pieces) of raw chicken in the prep area. There are ten pieces of fried chicken on the patient tray line at 12:30 P.M.

Questions - Show all of your calculations.

1. a. How many pieces of chicken did Chef Jim need to prepare for the cafeteria customers for the entire lunch service, based on his forecasting sheets and history?

b. How many pieces of chicken did Jim need to prepare to meet the patient tray line needs for the entire lunch service, based on his history and forecasting?

2. After 12:30 P.M., approximately how many pieces of chicken will be sold in the cafeteria before closing time? (Assume that the flow of customers is steady from 11:00 A.M. to 1:30 P.M.)

3. At 12:30 P.M., approximately how many pieces of chicken will be needed to complete the patient tray line, based on forecasting?

4. How many pieces of chicken are potentially available (both cooked and raw) at 12:30 P.M. to cover the needs of both the cafeteria and the patient tray line? Will Chef Jim be over or under on his forecast, and by how many pieces?

5. Based on your findings, what would you do if you were Chef Jim? What might you do in the future when the same menu is featured? 6.

a. What is the financial impact of overproduction for Chef Jim?

b. What is the impact to customer satisfaction if there is underproduction?

Reference no: EM133244092

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