Joey and Monica were food and nutrition majors at State University, as well as close friends and roommates. Upon graduation, Joey and Monica decided to open a French restaurant in Tulsa, the small town were the University was located. There were no other French restaurants in Tulsa, and the possibility of two friends. They purchased an old Victorian home just off Main Street for their new restaurant, which they named “Central Perk”. Joey and Monica knew in advance that at least initially they could not offer a full, varied menu of dishes. They had no idea what their local customers’ tastes in French cuisine would be, so they decided to serve only two full-course meals each night, one vegetarian and the other non- vegetarian. Their chef, Tom, was confident he could make each dish so exciting and unique that two meals would be sufficient, at least until they could assess which menu items were most popular. Tom indicated that with each meal he could experiment with different appetizers, soups, salads, vegetable dishes, and desserts until they were able to identify a full selection of menu items. The next problem for Joey and Monica was to determine how many meals to prepare for each night so they could shop for ingredients and set up the work schedule. They could not afford too much waste. They estimated that they would sell a maximum of 60 meals each night. Each non-vegetarian dinner, including all accompaniments, required 15 minutes to prepare, and each vegetarian dinner takes twice as long. There is a total of 20 hours of kitchen staff labor available each day. Joey and Monica believe that because of the health consciousness of their potential clientele, they will sell at least three non-vegetarian dinners for every two vegetarian dinners. However, they also believe that at least 10% of their customers will order vegetarian dinners. The profit from each non vegetarian dinner will be approximately $20, and the profit from the vegetarian dinner will be about $ 25. Formulate a linear programming model for Joey and Monica that will help them estimate the number of meals they should prepare each night.

Joey and Monica were food and nutrition majors at State University, as well as close friends and roommates. Upon graduation, Joey and Monica decided to open a French restaurant in Tulsa, the small town were the University was located. There were no other French restaurants in Tulsa, and the possibility of two friends. They purchased an old Victorian home just off Main Street for their new restaurant, which they named “Central Perk”. Joey and Monica knew in advance that at least initially they could not offer a full, varied menu of dishes. They had no idea what their local customers’ tastes in French cuisine would be, so they decided to serve only two full-course meals each night, one vegetarian and the other non- vegetarian. Their chef, Tom, was confident he could make each dish so exciting and unique that two meals would be sufficient, at least until they could assess which menu items were most popular. Tom indicated that with each meal he could experiment with different appetizers, soups, salads, vegetable dishes, and desserts until they were able to identify a full selection of menu items. The next problem for Joey and Monica was to determine how many meals to prepare for each night so they could shop for ingredients and set up the work schedule. They could not afford too much waste. They estimated that they would sell a maximum of 60 meals each night. Each non-vegetarian dinner, including all accompaniments, required 15 minutes to prepare, and each vegetarian dinner takes twice as long. There is a total of 20 hours of kitchen staff labor available each day. Joey and Monica believe that because of the health consciousness of their potential clientele, they will sell at least three non-vegetarian dinners for every two vegetarian dinners. However, they also believe that at least 10% of their customers will order vegetarian dinners. The profit from each non vegetarian dinner will be approximately $20, and the profit from the vegetarian dinner will be about $ 25. Formulate a linear programming model for Joey and Monica that will help them estimate the number of meals they should prepare each night.

Name: Joey and Monica were food and nutrition majors at State University, as
Uploaded: 2024-03-20T07:06:41.000Z
Channel: Bartleby
Description: Joey and Monica were food and nutrition majors at State University, as well as close friends and roommates. Upon graduation, Joey and Monica decided to open a French restaurant in Tulsa, the small town were the University was located. There were no o