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Case Study: Ordering Appropriate Food Quantity

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  • #44659

    Sayyed
    Participant

    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.  
     

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    #143619

    Adam
    Participant

    You should study a bit on Theory of Constraints.  I think it will help you get the answers you’re looking for.

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    #143645

    Orang_Utan
    Participant

    Learn a bit IE queuing theory will help.

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    #143649

    NM
    Participant

    Neal,
    Does the supplier serve the same meal everyday?
    How often does he/she change the menu?
    What’s the variation in the demand for the past three weeks?
    Have they reacted differently to specific meals?
    Is the supplier willing to use an easy to re-therm food in exchange for increasing the buffer of what’s served, and maintaining a low-level inventory?
    Have you taken other factors into consideration that might affect the demand?

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