Mario Armando Perez is the kitchen manager at the Asahi Sushi House. Mario’s restaurant offers five popular types of sushi roll. Mario keeps careful records of the number of each roll type sold, from which he computes each item’s popularity index. For March 1, Mario estimates 150 guests will be served. Based on his experience, and to ensure he does not run out of any item, Mario would like to have extra servings (planned overage) of selected menu items available for sale. Using planned overage, the popularity index of his menu items, and his prior day’s carryover information, help Mario determine the amount of new production needed and the total available for the day. At the end of the day, Mario also records his actual number sold in order to calculate his carryover amount for the next day. Using all of the information given, help Mario complete his kitchen production schedule for March 1. With formulas.
Mario Armando Perez is the kitchen manager at the Asahi Sushi House. Mario’s restaurant offers five popular types of sushi roll. Mario keeps careful records of the number of each roll type sold, from which he computes each item’s popularity index. For March 1, Mario estimates 150 guests will be served. Based on his experience, and to ensure he does not run out of any item, Mario would like to have extra servings (planned overage) of selected menu items available for sale. Using planned overage, the popularity index of his menu items, and his prior day’s carryover information, help Mario determine the amount of new production needed and the total available for the day. At the end of the day, Mario also records his actual number sold in order to calculate his carryover amount for the next day. Using all of the information given, help Mario complete his kitchen production
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