Economics of feeding course participants at Greenhill

Abstract

This study looks at the costs involved in feeding GIMPA course participants. Use was made of model building, breakeven analysis and simple statistical tools as the arithmetic mean and standard deviation. Results of study indicate fairly good pricing system and suggest an approach for computing future changes. Also study indicates that, for optimal performance of kitchen facilities the number of students to be catered for at any point in time should be greater than 20. Another important deduction is the need for regular analysis of kitchen returns to enable line offices to advice themselves as to how they are operating within their budget constraint