Quiche Lorraine will be served on tomorrow's menu. Each quiche yields 6 servings. If forecasted sales are 40 servings, how many quiches should be produced?

Quiche Lorraine will be served on tomorrow's menu. Each quiche yields 6 servings. If forecasted sales are 40 servings, how many quiches should be produced?

• A. 6
• B. 7
• C. 8
• D. 9

Answer: (B)

When planning, you must ensure enough servings by dividing the forecasted servings by how many servings each item yields, then round up to whole items since you can’t make a fraction of a quiche. Here, 40 forecasted servings ÷ 6 servings per quiche = 6.67, so produce 7 quiches. That gives 7 × 6 = 42 servings, which covers the 40 expected. Producing 6 would yield only 36, which isn’t enough, while producing 8 or more would create more leftovers than necessary.

When planning, you must ensure enough servings by dividing the forecasted servings by how many servings each item yields, then round up to whole items since you can’t make a fraction of a quiche. Here, 40 forecasted servings ÷ 6 servings per quiche = 6.67, so produce 7 quiches. That gives 7 × 6 = 42 servings, which covers the 40 expected. Producing 6 would yield only 36, which isn’t enough, while producing 8 or more would create more leftovers than necessary.