Hi All,
I have been assigned a project to resolve the food quantity problem (either shortage leading to employee dissatisfaction or excess leading to supplier’s loss).
Data that I have at my disposal is past demand for lunch & dinner for about 3 weeks, buffer food quantity the supplier is ready to store(10 meals), daily roster of staff with in-time, out-time & break-time, the company strength is about 350.
The problem is to arrive at an appropriate quantity that will ensure food is just about enough for everyone.
I hope I have given most of the details. Could someone suggest an approach, different ways for resolution, maybe some tried-out solutions, etc.
I’ll be grateful. Thanks in anticipation, – Neal.
.
