In regarding to yield/loss calculations that a restaurant uses to develop an accurate ordering plan

The scenario provided in this assignment was simplified for the sake of practice. Reflect on what we have studied so far in this class and what you know about food service operations and consider what else we need to consider to make this exercise more "real world". For example, when planning a catered meal you have to consider the popularity index and that not all guests will take 100% of the items offered.

Provide 2 (TWO) additional considerations beyond the one above to make this exercise in determining the right amount to order more real world.

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