Scaling an order

R295

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In 30 minutes you will scale a recipe, stock order or budget to a new size with one factor, new size ÷ old size. You will also keep the factor unrounded and round only the final quantities. And you will sense-check a scaled order with the amount per guest, room or day.

SKU: PL-MCB-NUM-09
Category:

Description

Who it’s for: Anyone in business who works with prices, costs, budgets or reports and wants to be sure the numbers are right.

What happens in it: a short film shows a recipe for 12, a wedding for 50, and why “four batches” leaves the kitchen short. In Your call you make the decisions in a real case: a conference breakfast, a headcount that keeps changing and a supplier deadline at noon. Then, in the boardroom, you make the case to Vuyani, the food and beverage manager, in three questions.

How it works: five scenes in about 30 minutes: the data film, the lesson, Your call, practice with fresh numbers that mark themselves, and the boardroom. Finish all five for your certificate. It is course 4 of 5 in the Ratios and proportion season of the Numbers for Business series.

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