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Pauline Cooper is a registered dietitian and the foodservice director at Memorial Hospital. Increasingly, the hospital's marketing efforts have emphasized its skill in treating diabetic patients. As a result, the number of diabetic meals served by Pauline's staff has been increasing. As a professional member of the hospital's management team, Pauline has been asked to report on how the hospital's diabetic treatment marketing efforts have affected her area. 1. How important is it that Pauline have historical records of the type (i.e., vegetarian, low-sodium, gluten-free, and the like) of meals served by her staff and not merely the number of meals served? Why? 2. Assume that Pauline's per-meal cost has been increasing because diabetic meals are more expensive to produce than regular meals. Could Pauline use sales histories to estimate the financial impact of serving additional diabetic meals in the future? How? 3. What are other reasons that managers in a foodservice operation might keep detailed records of meal types served, as well as the total number of meals served?

Pauline Cooper is a registered dietitian and the foodservice director at Memorial Hospital. Increasingly, the hospital's marketing efforts have emphasized its skill in treating diabetic patients. As a result, the number of diabetic meals served by Pauline's staff has been increasing. As a professional member of the hospital's management team, Pauline has been asked to report on how the hospital's diabetic treatment marketing efforts have affected her area. 1. How important is it that Pauline have historical records of the type (i.e., vegetarian, low-sodium, gluten-free, and the like) of meals served by her staff and not merely the number of meals served? Why? 2. Assume that Pauline's per-meal cost has been increasing because diabetic meals are more expensive to produce than regular meals. Could Pauline use sales histories to estimate the financial impact of serving additional diabetic meals in the future? How? 3. What are other reasons that managers in a foodservice operation might keep detailed records of meal types served, as well as the total number of meals served?

Understanding Business
Understanding Business
12th Edition
ISBN:9781259929434
Author:William Nickels
Publisher:William Nickels
Chapter1: Taking Risks And Making Profits Within The Dynamic Business Environment
Section: Chapter Questions
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Pauline Cooper is a registered dietitian and the foodservice director at Memorial Hospital. Increasingly, the hospital's marketing efforts have emphasized its skill in treating diabetic patients. As a result, the number of diabetic meals served by Pauline's staff has been increasing. As a professional member of the hospital's management team, Pauline has been asked to report on how the hospital's diabetic treatment marketing efforts have affected her area. 1. How important is it that Pauline have historical records of the type (i.e., vegetarian, low-sodium, gluten-free, and the like) of meals served by her staff and not merely the number of meals served? Why? 2. Assume that Pauline's per-meal cost has been increasing because diabetic meals are more expensive to produce than regular meals. Could Pauline use sales histories to estimate the financial impact of serving additional diabetic meals in the future? How? 3. What are other reasons that managers in a foodservice operation might keep detailed records of meal types served, as well as the total number of meals served?
Transcribed Image Text:Pauline Cooper is a registered dietitian and the foodservice director at Memorial Hospital. Increasingly, the hospital's marketing efforts have emphasized its skill in treating diabetic patients. As a result, the number of diabetic meals served by Pauline's staff has been increasing. As a professional member of the hospital's management team, Pauline has been asked to report on how the hospital's diabetic treatment marketing efforts have affected her area. 1. How important is it that Pauline have historical records of the type (i.e., vegetarian, low-sodium, gluten-free, and the like) of meals served by her staff and not merely the number of meals served? Why? 2. Assume that Pauline's per-meal cost has been increasing because diabetic meals are more expensive to produce than regular meals. Could Pauline use sales histories to estimate the financial impact of serving additional diabetic meals in the future? How? 3. What are other reasons that managers in a foodservice operation might keep detailed records of meal types served, as well as the total number of meals served?
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