A Christmas Dinner is being planned for Bethany Center for Rehabilitation and Healing. The food manager is planning a menu that will be served at both the Centre and for home delivered meal service. After accepting reservations the expected number was 525, 375 on-site and 150 through the HDM.

Cream of broccoli soup (4 oz)

Boneless chicken breast (4 oz), roasted with summer savoury

Baked potato (1 each) with sour cream (43 ml)

Carrot coins (3 oz)

Green peas (3 oz)

Apple Danish (1 each)

Decide how much of each menu item to purchase. develop a purchase order for the dinner using the provided procurement sheet. Show your calculations in the comments section and list any assumptions your made to determine the purchase quantity.

Describe the styles of service that you will use, both at the Centre and for the home delivered meals. Comment on the staffing and equipment needs, as well as any assumptions you made.

Abbreviation definition Wt weight # pounds Servs servings Ea each Oz ounce Cs case

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Procurement sheet \begin{tabular}{|l|l|l|l|} \hline Menu Item & Quantity needed & Purchase quantity & Comments \\ \hline & & & \\ \hline & & & \\ \hline & & & \\ \hline & & & \\ \hline & & & \\ \hline & & & \\ \hline \end{tabular} Procurement sheet \begin{tabular}{|l|l|l|l|} \hline Menu Item & Quantity needed & Purchase quantity & Comments \\ \hline & & & \\ \hline & & & \\ \hline & & & \\ \hline & & & \\ \hline & & & \\ \hline & & & \\ \hline \end{tabular}