Forecasting menu-item demand in foodservice operations
Miller, J.L.; Shanklin, C.W.
Journal of the American Dietetic Association 88(4): 443-449
1988
ISSN/ISBN: 0002-8223 PMID: 3351162 Document Number: 324701
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 the 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. (author)