You are the head chef in the kitchen of an assisted living home, and you usually order more food each week than is consumed by the residents. The finance department has instructed you to lower total costs of food by 10 percent by the end of the year. The department suggests that you begin by measuring food waste or accounting for the amount of unused food that then spoils by the end of each week.

Goal: Lower costs by 10 percent by the end of the year.

In the scenario above, which criterion is NOT met by this goal?

Group of answer choices

Specific

Measurable

Achievable

Relevant

Time-bound