First, in Chapter 6, read the sections: Food Production, with particular attention to the sections Production Demand, Forecasting Models, Ingredient Control (including Job Description of Ingredient Room Clerk), and Recipe Standardization. Review the Unit 11 - Lecture 1 PowerPoint Video (Production Forecasting), with particular attention to the section: Moving Average Forecasting Model. Thoroughly address the following: 1) Explain how overproduction and underproduction can affect cost. (In your own words, come up with an example of how these two factors can affect cost for a foodservice operation.) 2) View How to Calculate a Simple Moving Average. Next, solve the following problem (and show your work): Jose operates a small Mexican restaurant that is opened weekly from 11:00am-2:00pm only on Monday-Friday. Using the data below to calculate a 5-day running average, Jose forecasts he should prepare ______ tamales for Monday of the second week. Day Number of Tamales Monday 76 Tuesday 82 Wednesday 67 Thursday 58 Friday 87