A standardized lamb stew recipe makes 25 portions. It accounts for 27% of menu sales, and Tuesday's forecasted customers are 450. How many portions should be produced?

• A. 100
• B. 110
• C. 122
• D. 150

Answer: (C)

When planning production, you start with the share of total sales that a specific dish accounts for and apply it to the forecasted demand. This shows how many portions you should plan to produce for that dish.

Here, the lamb stew makes up 27% of menu sales. With 450 forecasted customers, multiply: 450 × 0.27 = 121.5 portions. Rounding gives about 122 portions to produce.

Since the standardized recipe yields 25 portions per batch, you’d translate that 122 portions into batches (122 ÷ 25 ≈ 4.88). In practice, you’d likely cook 5 batches to ensure enough, which would yield 125 portions, but the forecasted demand to plan for is 122 portions.