Econometric Model for Optimizing Troop Dining Facility Operations (The Army Master Menu Study).

摘要

The Econometric Model for Optimizing Troop Dining Facility Operations, also referred to as the Army Master Menu Study, consists of the development of the methodology and associated model which may be used to analytically guide the preparation of the Army Master Menu. The methodology is centered around a goal programming model in which the achievement of goals for acceptability, food cost, labor cost, and nutritional adequacy may be selectively prioritized by the menu planner.