Chef's Restaurant

In a restaurant, a wide variety of foods is offered to the customers. To suit the needs of the locality, the restaurant work from 9:00 am to 1:00 pm and 4:00 pm to 8:00 pm. The restaurant is famous for its foodstuff. The items that are served can be categorized as:

(a) Those involving preparation time of 1/2 hour or more.

(b) Those require about 5 to 10 minutes for preparation.

(c) Those packed/canned, which does not require any preparation time.

Stuff that has not been consumed in any one day are scrap and cannot be stored for use on the next day. Materials required for (a) and (b) have to be ordered a day in advance and delivery is required in the morning, while delivery for a packed/canned food is usually made in the afternoon. A certain amount of cold storage at the restaurant is available, and the management is prepared to expand the facility, if necessary.

How would you use Production Planning and Control procedure to:

A.) Study Customer's preferences and demand patterns?

B.) Determine the number of foodstuff the restaurant should plan under each category to ensure of maximum Customer satisfaction and minimum scrap.

C.) Exercise a control function to provide effective waitresses and service?

Use valid assumptions to conclude meaningful results.