Restaurants need to plan the purchase and production of their food ingredients and components based on the forecast of demand for each meal. Consider the following example for veal picante with linguini in a New Orleans restaurant.
The forecasts for demand for veal picante with linguini during each of tire next four days are Thursday, 6; Friday, 10; Saturday, 9; and Sunday, 8. The product structure tree of one veal picante with linguini is as follows: The chef assembles the dish from one serving of cooked linguini and one piece of grilled veal steak. The assistant chef makes the cooked linguini using approximately 100 grams of uncooked linguini (takes approximately 15 minutes). The chef grills the veal steak from a marinated piece of veal (takes approximately 17 minutes). Marinating of a raw veal steak needs to be done the day before (by assistant chef) using some picante sauce, lime juice, oil, salt, and pepper (takes approximately 5 minutes but needs to rest in tire fridge overnight). On hand, we have 1 kg of uncooked linguini, six marinated veal steaks and thirteen un-marinated veal steaks. AH production lead times are negligible (zero day), except marinating veal steaks which takes one day. All purchase lead times are one day. The restaurant orders uncooked linguini in 10 kg bags and unmarinated veal steaks in 20 piece boxes.
a. Draw the product structure tree for a veal picante with linguini.
b. Develop MRP tables for all items except picante sauce, lime juice, oil, salt, and pepper.