Atul
Case 1
A cafeteria at GDGWI has one special dish it serves like clockwork every Thursday at noon. This supposedly tasty dish is a casserole that contains sautéed onions, boiled sliced potatoes, green beans, and cream of mushroom soup. Unfortunately, students fail to see the special quality of this dish, and they loathingly refer to it as the Killer Casserole. The students reluctantly eat the casserole, however, because the cafeteria provides only a limited selection of dishes for Thursday’s lunch (namely, the casserole). Parag, the cafeteria manager, is looking to cut costs for the coming year, and he believes that one sure way to cut costs is to buy less expensive and perhaps lower-quality ingredients. Because the casserole is a weekly staple of the cafeteria menu, he concludes that if he can cut costs on the ingredients purchased for the casserole, he can significantly reduce overall cafeteria operating costs. He therefore decides to invest time in determining how to minimize the costs of the casserole while maintaining nutritional and taste requirements. Maria focuses on reducing the costs of the two main ingredients in the casserole, the potatoes and green beans. These two ingredients are responsible for the greatest costs, nutritional content, and taste of the dish. Parag buys the potatoes and green beans from a wholesaler each week. Potatoes cost Rs. 40 per kg, and green beans cost Rs. 100 per kg. GDGWI has established nutritional requirements that each main dish of the cafeteria must meet. Specifically, the total amount of the dish prepared for all the students for one meal must contain 180 grams (g) of protein, 80 milligrams (mg) of iron, and 1,050 mg of vitamin C. (There are 1000 g in 1 kg and 1,000 mg in 1 g.) For simplicity when planning, Parag assumes that only the potatoes and green beans contribute to the nutritional content of the casserole. Because Parag works at a cutting-edge technological university, he has been exposed to the numerous
A cafeteria at GDGWI has one special dish it serves like clockwork every Thursday at noon. This supposedly tasty dish is a casserole that contains sautéed onions, boiled sliced potatoes, green beans, and cream of mushroom soup. Unfortunately, students fail to see the special quality of this dish, and they loathingly refer to it as the Killer Casserole. The students reluctantly eat the casserole, however, because the cafeteria provides only a limited selection of dishes for Thursday’s lunch (namely, the casserole). Parag, the cafeteria manager, is looking to cut costs for the coming year, and he believes that one sure way to cut costs is to buy less expensive and perhaps lower-quality ingredients. Because the casserole is a weekly staple of the cafeteria menu, he concludes that if he can cut costs on the ingredients purchased for the casserole, he can significantly reduce overall cafeteria operating costs. He therefore decides to invest time in determining how to minimize the costs of the casserole while maintaining nutritional and taste requirements. Maria focuses on reducing the costs of the two main ingredients in the casserole, the potatoes and green beans. These two ingredients are responsible for the greatest costs, nutritional content, and taste of the dish. Parag buys the potatoes and green beans from a wholesaler each week. Potatoes cost Rs. 40 per kg, and green beans cost Rs. 100 per kg. GDGWI has established nutritional requirements that each main dish of the cafeteria must meet. Specifically, the total amount of the dish prepared for all the students for one meal must contain 180 grams (g) of protein, 80 milligrams (mg) of iron, and 1,050 mg of vitamin C. (There are 1000 g in 1 kg and 1,000 mg in 1 g.) For simplicity when planning, Parag assumes that only the potatoes and green beans contribute to the nutritional content of the casserole. Because Parag works at a cutting-edge technological university, he has been exposed to the numerous