With vast ex perience atvenues such as the American Airlines Arena (in Miami), the Kentucky Derby, and Super Bowls, Chef John Nicely now also plans huge culinary events at Orlando's Amway Center, home of the Orlando Magic basketball team. With his unique talent and excep- tional operations skills, Nicely serves tens of thousands of cheering fans at some of the world's largest events. And when more than 18,500 basketball fans show up for a game, expecting great food and great basketball, he puts his creative as well as operations talent to work. Chef John must be prepared. This means determining not only a total demand for all 18,500 fans, but also translating that demand into specific menu items and beverages. He prepares a forecast from current ticket sales, history of similar events at other venues, and his own records, which reflect the demand with this particular opponent, night of week, time of year, and even time of day. He then breaks the demand for specific menu items and quantities into items to be available at each of the 22 conces- sion stands, 7 restaurants, and 68 suites. He must also be prepared to accommodate individual requests from players on both teams. Chef John frequently changes the menu to keep it interesting for the fans who attend many of the 41 regular season home games each season. Even the culinary preference of the opponent's fans who may be attending influences the menu. Additionally, when entertainment other than the Magic is using the Amway Center, the demographic mix is likely to be different, requiring additional tweaking of the menu. The size of thewait staff and the kitchen staff change to reflect the size of the crowd; Chef John may be super- vising as many as 90 people working in the kitchen. Similarly, the concessions stands, 40% of which have their own grills and fryers, present another challenge, as they are managed by volunteers from nonprofit organizations. The use of these volunteers adds the need for special training and extra enforcement of strict quality standards. Once deciding on the overall demand and the menu, Chef John must prepare the production specifications (a bill of material) for each item. For the evening game with the Celtics, Chef John is pre- paring his unique Cheeto Crusted Mac & Cheese dish. The ingre- dients, quantity, costs, and labor requirements are shown below: Production Specifications CHEETO CRUSTED MAC & CHEESE (6 PORTIONS) INGREDIENTS QUANTITY MEASURE UNIT COST TOTAL COST LABOR-HOURS Elbow macaroni (large, uncooked) 20.00 Oz. $0.09 $1.80 Cheese-cheddar shredded 10.00 Oz. 0.16 1.60 Mac and cheese base (see recipe) 44.00 Oz. 0.80 35.20 Milk 4.00 oz. 0.03 0.12 Cheetos, crushed Sliced green onion-garnish Whole Cheetos-garnish Total labor hours 6.00 Oz. 0.27 1.62 0.50 Oz. 0.18 0.09 2.00 Oz. 0.27 0.54 0.2 hours The yield on this dish is 6 portions, and labor cost is $15 per hour, with fringes. The entire quantity required for the evening is prepared prior to the game and kept in warming ovens until needed. Demand for each basketball game is divided into 5 periods: prior to the game, first quarter, second quarter, half-time, and second half. At the Magic vs. Celtics game next week, the demand (number of portions) in each period is 60, 36, 48, 60, and 12 for the Cheeto Crusted Mac & Cheese dish, respectively. Restaurants In restaurants, ingredients and side dishes (bread, vegetables, and condiments) are typically meal components. These components are dependent on the demand for meals. The meal is an end item in the master schedule. Figure 14.9 shows (a) a product-structure tree and (a) PRODUCT STRUCTURE TREE Figure 14.9 Product Structure Tree and Buffalo Chicken Mac & Cheese Bill of Material for Chef John's Buffalo Chicken Mac & Cheese Baked Buffalo Chicken Mac & Cheese Garnish with Buffalo Chicken mix, Blue Cheese, Scallions Unbaked Buffalo Chicken Mac & Cheese Mix Buffalo Chicken Mix Buffalo Sauce Smoked Pulled Chicken Blue Cheese Crumbles Cooked Elbow Macaroni Grated Pepper Jack Cheese Chopped Scallions Mac & Cheese Base Milk (b) BILL OF MATERIALS Production Specification Buffalo Chicken Mac & Cheese (6 portions) Labor Hrs. Quantity Measure Unit Cost Total Cost $ 0.09 0.17 Ingredients Elbow Macaroni (large, uncooked) Cheese-Pepper Jack (grated) Mac and Cheese Base (from refrigerator) Milk Smoked Pulled Chicken Buffalo Sauce Blue Cheese Crumbles Scallions 20.00 oz. $ 1.80 10.00 oz. 1.70 32.00 oz. 0.80 25.60 4.00 oz. 0.03 0.12 2.00 Ib. 2.90 5.80 8.00 oz. 0.09 0.72 4.00 0.19 0.76 oz. 2.00 oz. 0.18 0.36 Total Labor Hours 0.2 hrs What is the cost per portion? How much less expensive is the Cheeto Crusted Mac & Cheese than Chef John's alternative creation, the Buffalo Chicken Mac & Cheese, shown in Figure 14.9 of this chapter? With vast ex perience atvenues such as the American Airlines Arena (in Miami), the Kentucky Derby, and Super Bowls, Chef John Nicely now also plans huge culinary events at Orlando's Amway Center, home of the Orlando Magic basketball team. With his unique talent and excep- tional operations skills, Nicely serves tens of thousands of cheering fans at some of the world's largest events. And when more than 18,500 basketball fans show up for a game, expecting great food and great basketball, he puts his creative as well as operations talent to work. Chef John must be prepared. This means determining not only a total demand for all 18,500 fans, but also translating that demand into specific menu items and beverages. He prepares a forecast from current ticket sales, history of similar events at other venues, and his own records, which reflect the demand with this particular opponent, night of week, time of year, and even time of day. He then breaks the demand for specific menu items and quantities into items to be available at each of the 22 conces- sion stands, 7 restaurants, and 68 suites. He must also be prepared to accommodate individual requests from players on both teams. Chef John frequently changes the menu to keep it interesting for the fans who attend many of the 41 regular season home games each season. Even the culinary preference of the opponent's fans who may be attending influences the menu. Additionally, when entertainment other than the Magic is using the Amway Center, the demographic mix is likely to be different, requiring additional tweaking of the menu. The size of thewait staff and the kitchen staff change to reflect the size of the crowd; Chef John may be super- vising as many as 90 people working in the kitchen. Similarly, the concessions stands, 40% of which have their own grills and fryers, present another challenge, as they are managed by volunteers from nonprofit organizations. The use of these volunteers adds the need for special training and extra enforcement of strict quality standards. Once deciding on the overall demand and the menu, Chef John must prepare the production specifications (a bill of material) for each item. For the evening game with the Celtics, Chef John is pre- paring his unique Cheeto Crusted Mac & Cheese dish. The ingre- dients, quantity, costs, and labor requirements are shown below: Production Specifications CHEETO CRUSTED MAC & CHEESE (6 PORTIONS) INGREDIENTS QUANTITY MEASURE UNIT COST TOTAL COST LABOR-HOURS Elbow macaroni (large, uncooked) 20.00 Oz. $0.09 $1.80 Cheese-cheddar shredded 10.00 Oz. 0.16 1.60 Mac and cheese base (see recipe) 44.00 Oz. 0.80 35.20 Milk 4.00 oz. 0.03 0.12 Cheetos, crushed Sliced green onion-garnish Whole Cheetos-garnish Total labor hours 6.00 Oz. 0.27 1.62 0.50 Oz. 0.18 0.09 2.00 Oz. 0.27 0.54 0.2 hours The yield on this dish is 6 portions, and labor cost is $15 per hour, with fringes. The entire quantity required for the evening is prepared prior to the game and kept in warming ovens until needed. Demand for each basketball game is divided into 5 periods: prior to the game, first quarter, second quarter, half-time, and second half. At the Magic vs. Celtics game next week, the demand (number of portions) in each period is 60, 36, 48, 60, and 12 for the Cheeto Crusted Mac & Cheese dish, respectively. Restaurants In restaurants, ingredients and side dishes (bread, vegetables, and condiments) are typically meal components. These components are dependent on the demand for meals. The meal is an end item in the master schedule. Figure 14.9 shows (a) a product-structure tree and (a) PRODUCT STRUCTURE TREE Figure 14.9 Product Structure Tree and Buffalo Chicken Mac & Cheese Bill of Material for Chef John's Buffalo Chicken Mac & Cheese Baked Buffalo Chicken Mac & Cheese Garnish with Buffalo Chicken mix, Blue Cheese, Scallions Unbaked Buffalo Chicken Mac & Cheese Mix Buffalo Chicken Mix Buffalo Sauce Smoked Pulled Chicken Blue Cheese Crumbles Cooked Elbow Macaroni Grated Pepper Jack Cheese Chopped Scallions Mac & Cheese Base Milk (b) BILL OF MATERIALS Production Specification Buffalo Chicken Mac & Cheese (6 portions) Labor Hrs. Quantity Measure Unit Cost Total Cost $ 0.09 0.17 Ingredients Elbow Macaroni (large, uncooked) Cheese-Pepper Jack (grated) Mac and Cheese Base (from refrigerator) Milk Smoked Pulled Chicken Buffalo Sauce Blue Cheese Crumbles Scallions 20.00 oz. $ 1.80 10.00 oz. 1.70 32.00 oz. 0.80 25.60 4.00 oz. 0.03 0.12 2.00 Ib. 2.90 5.80 8.00 oz. 0.09 0.72 4.00 0.19 0.76 oz. 2.00 oz. 0.18 0.36 Total Labor Hours 0.2 hrs What is the cost per portion? How much less expensive is the Cheeto Crusted Mac & Cheese than Chef John's alternative creation, the Buffalo Chicken Mac & Cheese, shown in Figure 14.9 of this chapter? With vast ex perience atvenues such as the American Airlines Arena (in Miami), the Kentucky Derby, and Super Bowls, Chef John Nicely now also plans huge culinary events at Orlando's Amway Center, home of the Orlando Magic basketball team. With his unique talent and excep- tional operations skills, Nicely serves tens of thousands of cheering fans at some of the world's largest events. And when more than 18,500 basketball fans show up for a game, expecting great food and great basketball, he puts his creative as well as operations talent to work. Chef John must be prepared. This means determining not only a total demand for all 18,500 fans, but also translating that demand into specific menu items and beverages. He prepares a forecast from current ticket sales, history of similar events at other venues, and his own records, which reflect the demand with this particular opponent, night of week, time of year, and even time of day. He then breaks the demand for specific menu items and quantities into items to be available at each of the 22 conces- sion stands, 7 restaurants, and 68 suites. He must also be prepared to accommodate individual requests from players on both teams. Chef John frequently changes the menu to keep it interesting for the fans who attend many of the 41 regular season home games each season. Even the culinary preference of the opponent's fans who may be attending influences the menu. Additionally, when entertainment other than the Magic is using the Amway Center, the demographic mix is likely to be different, requiring additional tweaking of the menu. The size of thewait staff and the kitchen staff change to reflect the size of the crowd; Chef John may be super- vising as many as 90 people working in the kitchen. Similarly, the concessions stands, 40% of which have their own grills and fryers, present another challenge, as they are managed by volunteers from nonprofit organizations. The use of these volunteers adds the need for special training and extra enforcement of strict quality standards. Once deciding on the overall demand and the menu, Chef John must prepare the production specifications (a bill of material) for each item. For the evening game with the Celtics, Chef John is pre- paring his unique Cheeto Crusted Mac & Cheese dish. The ingre- dients, quantity, costs, and labor requirements are shown below: Production Specifications CHEETO CRUSTED MAC & CHEESE (6 PORTIONS) INGREDIENTS QUANTITY MEASURE UNIT COST TOTAL COST LABOR-HOURS Elbow macaroni (large, uncooked) 20.00 Oz. $0.09 $1.80 Cheese-cheddar shredded 10.00 Oz. 0.16 1.60 Mac and cheese base (see recipe) 44.00 Oz. 0.80 35.20 Milk 4.00 oz. 0.03 0.12 Cheetos, crushed Sliced green onion-garnish Whole Cheetos-garnish Total labor hours 6.00 Oz. 0.27 1.62 0.50 Oz. 0.18 0.09 2.00 Oz. 0.27 0.54 0.2 hours The yield on this dish is 6 portions, and labor cost is $15 per hour, with fringes. The entire quantity required for the evening is prepared prior to the game and kept in warming ovens until needed. Demand for each basketball game is divided into 5 periods: prior to the game, first quarter, second quarter, half-time, and second half. At the Magic vs. Celtics game next week, the demand (number of portions) in each period is 60, 36, 48, 60, and 12 for the Cheeto Crusted Mac & Cheese dish, respectively. Restaurants In restaurants, ingredients and side dishes (bread, vegetables, and condiments) are typically meal components. These components are dependent on the demand for meals. The meal is an end item in the master schedule. Figure 14.9 shows (a) a product-structure tree and (a) PRODUCT STRUCTURE TREE Figure 14.9 Product Structure Tree and Buffalo Chicken Mac & Cheese Bill of Material for Chef John's Buffalo Chicken Mac & Cheese Baked Buffalo Chicken Mac & Cheese Garnish with Buffalo Chicken mix, Blue Cheese, Scallions Unbaked Buffalo Chicken Mac & Cheese Mix Buffalo Chicken Mix Buffalo Sauce Smoked Pulled Chicken Blue Cheese Crumbles Cooked Elbow Macaroni Grated Pepper Jack Cheese Chopped Scallions Mac & Cheese Base Milk (b) BILL OF MATERIALS Production Specification Buffalo Chicken Mac & Cheese (6 portions) Labor Hrs. Quantity Measure Unit Cost Total Cost $ 0.09 0.17 Ingredients Elbow Macaroni (large, uncooked) Cheese-Pepper Jack (grated) Mac and Cheese Base (from refrigerator) Milk Smoked Pulled Chicken Buffalo Sauce Blue Cheese Crumbles Scallions 20.00 oz. $ 1.80 10.00 oz. 1.70 32.00 oz. 0.80 25.60 4.00 oz. 0.03 0.12 2.00 Ib. 2.90 5.80 8.00 oz. 0.09 0.72 4.00 0.19 0.76 oz. 2.00 oz. 0.18 0.36 Total Labor Hours 0.2 hrs What is the cost per portion? How much less expensive is the Cheeto Crusted Mac & Cheese than Chef John's alternative creation, the Buffalo Chicken Mac & Cheese, shown in Figure 14.9 of this chapter?