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huntz256 huntz256
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6 years ago
A steakhouse forecasts 250 customers for the next order period. Typically 22 of the guests order the filet mignon. The chef prepares the filet from whole tenderloins and gets a 73 yield.
 
  If each guest is served a 6 oz filet, and the chef expects to have 4 of his current inventory of whole tenderloin left on hand when the order arrives, how many pounds of tenderloin should the chef order? (Round up to the nearest pound as a safety net.)
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master1998master1998
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huntz256 Author
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6 years ago
Brilliant ツ
big_larry_samp
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Yesterday
This helped my grade so much Perfect
MLynneMcMillan
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2 hours ago
Smart ... Thanks!
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