| 摘要 |
In accordance with the invention, a method for increasing demand for a pe rishable item utilizing production capacity planning in a perishable asset p roduction facility, such as a restaurant situation which allows for flexibil ity and production forecastability to determine a necessary number of new cu stomers to balance demand with production capacity is provided The determina tion is made as a function of raw material, labor availability, work in proc ess, and food in holding cabinets (inventory) awaiting purchase. By monitori ng this production capacity and the trend of sales, by utilizing probability theory, and expected sales in a given time interval necessary demand to opt imize sales is predicted. It is then determined how large a geographical are a containing potential customers, as function of predicted response rates, i s to be notified in order for expected demand to meet expected production.
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