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 $375$ 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

Procurement sheet

$\backslash$table$[[\backslash$table$[[$ITEM: Jan$1-$Mar$31/08],[$YEAR: $2008]],$SPEC,Vendor,Price,min$],[$Cream Of Broccoli,Campbells $3/4$#$,$M&S $6978909,31\mathrm{.}32/$cs apm,$],[$Summer savory,$1$#$,$ADL $26517,\frac{23\mathrm{.}75}{\text{\#}},3$#