Forecasting menu-item demand in foodservice operations.
The state of the practice in forecasting menu-item demand in foodservice operations was determined. A survey to assess the forecasting techniques utilized by foodservice directors was administered to a random sample of 834 American Dietetic Association Members with Management Responsibilities in Health Care Delivery System. Statistical analysis of the 392 responses revealed that less than 25% of the practitioners were using mathematical models in forecasting menu-item demand. Naive models were utilized by the majority of the respondents. The moving average technique was the most frequently used (14.8%) mathematical model. Approximately 75% of the practitioners indicated that continuing education is needed relative to the forecasting techniques that may be employed in foodservice management.
Miller
J L
JL
Department of Human Nutrition and Food Management, Ohio State University, Columbus.
Shanklin
C W
CW
D005518:Food Preferences; D005521:Food Service, Hospital / Q000458:organization & administration*; D005522:Food Services; D005544:Forecasting; D008612:Menu Planning; D008962:Models, Theoretical