title: Menu item forecasting systems in hospital foodservice. A cost comparison of two- and three-echelon systems.
abstract: The forecasting efficiency of two- and three-echelon menu item forecasting systems was compared. Two forecasting models were used with each system, adaptive exponential smoothing and a Box-Jenkins model. The two systems were compared in terms of forecast error costs. The two-echelon system, using adaptive exponential smoothing, was recommended. This technique resulted in the lowest forecast error costs at a majority of the lead times which probably would be used most frequently. Also, this technique was the least complicated of the four techniques which were compared.
mesh_terms: D003201:Computers; D003365:Costs and Cost Analysis; D005521:Food Service, Hospital / Q000191:economics / Q000639:trends*; D005522:Food Services; D005544:Forecasting; D008612:Menu Planning / Q000191:economics / Q000379:methods / Q000639:trends*; D008962:Models, Theoretical; D014481:United States