Question

Getting the Fried Chicken Right

Understanding Hospital Foodservice Operations by Studying Fried Chicken Production

Background

            Like most hospitals, the Magic Mountain Hospital has two major lines: one for inpatients also known as the tray line, in which food is put on trays and delivered to hospital rooms. The second line is the cafeteria line which serves food to staff and anyone else who comes to the cafeteria. The cafeteria hours at lunchtime are 11:00 am to 1:30 pm.

            It is 12:30 p.m. on Friday afternoon, and Chef Shelby needs to determine how much chicken is needed in order to meet customer/patient demands for the rest of the day. The patient tray line will run for 30 more minutes, and serve 75 more trays for solid food patients.

            Here is the data on which Chef Shelby must make her decision:

~65 percent of cafeteria customers purchase the chicken on Friday.

The average number of cafeteria customers on Friday is 470.

~45 percent of patients order fried chicken from their menu.

There are 280 patients in the hospital today.

210 patients are eating solid food.

18 patients are on liquid only diets.

52 patients are NPO, and receive nothing to eat.

Out of the 210 patients eating solid foods, 125 are on specialty diets: heart healthy, low fat, low salt or diabetic. They are not allowed to order the fried chicken (although many keep trying).

            Chef Shelby takes inventory and notes that there are fifteen pieces of fried chicken in the cafeteria on the service line. She has just prepared another thirty pieces, which are being held in a warmer. There is also 1 case (60 pieces) of raw chicken in the prep area. On the patient tray line at 12:30, there are ten pieces of fried chicken ready for service.

Answer the following using the data provided. Show all calculations for full credit.

Questions

How many pieces of chicken does Chef Shelby need to prepare for the cafeteria customers for the entire lunch service, based on her forecasting and historical records?

How many pieces of chicken does Chef Shelby need to prepare to meet the patient tray line needs for the entire lunch service, based on her forecasting and historical records?

After 12:30, approximately how many pieces of chicken will be sold in the cafeteria before closing time. (Assume the flow of customers is steady).

At 12:30, approximately how many pieces of chicken will be served in order to complete the patient tray line based on forecasting?

How many pieces of chicken are potentially available (both raw and cooked) at 12:30 to cover the needs of both the cafeteria and the patient tray line?

Will the Chef be over or under her forecast, and by how many pieces?

What undesirable outcome can result from overproduction?   . . . . underproduction?

Answer 1

ANswer:- (1)

The pieces of chicken does Chef Shelby need to prepare for the cafeteria customers for the entire lunch service, based on her forecasting and historical records are-

The average number of cafeteria customers on Friday is 470.

cafeteria customers purchase the chicken on Friday 65 percent

470 x 65 % = 305.5 patients = 306 pieces of chicken

Answer:-(2)

The pieces of chicken does Chef Shelby need to prepare to meet the patient tray line needs for the entire lunch service, based on her forecasting and historical records-

There are 280 patients in the hospital today.

patients order fried chicken from their menu 45 percent.

280 x 45 % = 126 patients = 126 pieces of chicken

Answer:-(3)

The pieces of chicken does Chef Shelby need to prepare for the cafeteria customers for the entire lunch service =306 pieces of chicken

(2/5) x 306 = 122.4 = 123 pieces of chicken sold

Answer:-(4)

serve 75 more trays for solid food patients.

45 percent of patients order fried chicken from their menu

75 x 45% = 33.75 = 34 pieces of chicken

Answer:-(5)

The pieces of chicken are potentially available (both raw and cooked) at 12:30 to cover the needs of both the cafeteria and the patient tray line are-

15 + 30 + 60 +10 = 115 pieces of chicken

Answer:-(6)

the Chef be over/under her forecast,

chicken will be sold in the cafeteria before closing time=123 pieces of chicken

123 + 34 =157 pieces needed

157-115 = 42

The cook is under her gauge by 42 bits of chicken.

Answer:-(7)

A bothersome result can happen from overproduction is that there is excessively sustenance and it must be tossed out. A bothersome result can happen from underproduction is that everyone won't get what they want. So there will be troubled clients.

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