Investigation on the Performance of the Forecasting Model in University Foodservice.
- Author:
Lana CHUNG
1
;
Il Sun YANG
;
Seung Hee BAEK
Author Information
1. Department of Food and Nutrition, Yonsei University, Seoul, Korea.
- Publication Type:Original Article
- Keywords:
university foodservice;
forecasting model;
number of meals
- MeSH:
Data Interpretation, Statistical;
Forecasting*;
Head;
Meals;
Surveys and Questionnaires;
Seoul;
Weather
- From:The Korean Journal of Nutrition
2003;36(9):966-973
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to investigate the utilization level of forecasting methods in contract foodservice management companies. Questionnaires were distributed and collected from 30 foodservice management companies contracted with universities and 49 university foodservices in Seoul and Kyungki area. Statistical data analysis was performed using SPSS/WIN 10.0 based on the production records of Yonsei University foodservices and the weather reports from a meteorological observatory. The results of this study were as follows: 1) The objectives of the fore-casting systems were identified as saving costs through eliminating the leftover, meeting the customer demands, and improving efficiency in food preparation.2) All of the university foodservices were already performing the forecasting methods but in foodservice management companies as a whole,89.7 percents were applying the method and only 55.2 percents had the separate forecasting department. 3) A large number of foodservice staffs in the head office (65.5%) answered that they often utilized intuitive estimates based on the past experiences and records for forecasting while 65.3% managing staffs in the university foodservices answered the same.4) Both in the head office and university foodservices, actual number of meals served were recorded. In the head office, mostly estimated numbers and actual numbers of meals were recorded while estimated, prepared, and actual numbers of meals served were recorded for most of the cases in university foodservices. 5) The primary factors considered for forecasting were the actual production records for the last month, the customer preference for the selected menu items, and the specific day of the week.
