Question 1. You are the owner of a restaurant and catering company for bulk cooking operations. The restaurant services the nearby offices for breakfast with a delivery service. All orders are finalised by close of business on Friday for the following week. You will need to calculate the required food supplies for two food production periods being:

Monday

Entire week

The menu items and ingredients required are listed below. The table below outlines the number of orders for each menu item for next week.

Menu items:

Egg and bacon roll - requires 1 egg, 2 slices of bacon and a white roll

Blueberry muffin

Ham, cheese and tomato toastie - requires 1 slice of ham, 1 slice of cheese and half a tomato

Continental breakfast with1 sausage, 2 slices of bacon, 2 eggs, 2 hash browns, 2 slices of toast and 1 roasted tomato

Food item

Monday

Tuesday

Wednesday

Thursday

Friday

Egg & bacon roll

10

7

9

11

8

Blueberry muffin

15

8

13

11

12

Ham, cheese & tomato toastie

13

18

15

14

16

Continental breakfast

5

9

6

7

5