The following factors can be used to estimate the number of serves to be prepared for service.
Match each factor to the relevant example:

a. Historical data
b. Number of bookings
c. Special functions
d. Climate and weather

1. e.g. if there are more or fewer diners than normal
2. e.g. set menu events may mean fewer dishes prepared but more of each dish
3. e.g. on a Friday night you average 30 serves of a particular dish
4. e.g. a storm may affect the usual number of customers in a waterfront restaurant with a large terrace