Abdella Yimam Ali; Jemal Mohammed Hassen; Gebrekidan Getahun Wendim
Abstract
This paper uses forecasting model to prevent over production of uneaten food in student’s cafeteria in Woldia University (Ethiopia). Students arrival in the university is highly variable. And it is difficult for the canteen management to estimate the number of students attend the meal during first ...
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This paper uses forecasting model to prevent over production of uneaten food in student’s cafeteria in Woldia University (Ethiopia). Students arrival in the university is highly variable. And it is difficult for the canteen management to estimate the number of students attend the meal during first two weeks of operation. The moving average and exponential smoothing forecasting methods were used to forecast the student’s arrival for the year 2019. Mean absolute deviation (MAD) was used as a measure of forecasting accuracy. Finally, it is found that moving average were more accurate forecasting method than exponential smoothing for forecasting student’s arrival in Woldia University.
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Abdella Yimam Ali; Andarge Ayele
Abstract
The aim of this paper is to implement the quality tools for reducing food waste in Woldia University (WU) canteen (Ethiopia). Universities are one of the main sources of food waste among food catering industries. In WU canteen, it is observed that most of the generated food wastes are goes to landfill. ...
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The aim of this paper is to implement the quality tools for reducing food waste in Woldia University (WU) canteen (Ethiopia). Universities are one of the main sources of food waste among food catering industries. In WU canteen, it is observed that most of the generated food wastes are goes to landfill. This has a direct impact on the environment. This paper proposes a methodology to tackle this problem. First, food items which contribute by 80% of food waste in the university are identified with the help of Pareto chart. Then the cause and effect diagram is used to identify the main causes or reason for these food items to be wasted. Finally, Quality Function Deployment (QFD) is implemented for reducing food waste through customer satisfaction. This reduces significant portion of food waste as the food waste in the canteen is directly related to customer satisfaction.