Page 213 - AI Ver 1.0 Class 9
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So, every day a specific quantity of food is prepared keeping in mind a probable number of expected customers,
            which might be more than the actual number of customers who visit. This leads to a good quantity of food
            getting wasted, which is a loss for the restaurant as they need to dump the food or pass it on free to the NGO’s
            feeding hungry people. Everyday wastage if accounted for the whole year is a big loss for the restaurants.

            Now, we have understood the scenario well. Let us take a deeper look into the problem to find out more about
            various factors around it. Let us fill up the 4Ws problem canvas to find out.

                                                             Who?
                Who are the stakeholders?             • Restaurants offering buffets.

                                                      • Restaurant chefs.
                What do we know about them?           • Restaurants cook food in bulk everyday for their buffet to meet
                                                      their customer needs.

                                                      • They estimate the number of customers that would walk into
                                                      their restaurant everyday.

                                                             What?

                What is the problem?                  • Quite a large amount of food is leftover everyday unconsumed
                                                      at the restaurant which is either thrown away or given for free
                                                      to needy people
                                                      • Restaurants have to bear everyday loses for the unconsumed
                                                      food.
                How do you know it is a problem?      • Restaurant surveys have shown restaurants face this problem
                                                      of food shortage.


                                                            Where?
                What is the context/ situation in  • Restaurants that serve buffet food.

                which the stakeholders experience     • At the end of the day, no further food consumption is possible.
                this problem?


                                                             Why?


                What would be of key value to the  • If the restaurant has a proper estimate of the quantity of food
                stakeholders?                         to be prepared everyday, the food waste can be reduced.
                How would it improve their  • Less or no food would be left unconsumed.

                situation?                            • Losses due to unconsumed food would reduce considerably.

            Problem statement template for the above activity is:

                 Our                  Restaurant Owners                                               Who?

                 Have a problem of    Losses due to food wastage                                      What?
                 While                The food is left unconsumed due to improper estimation         Where?
                 An ideal solution  Be to be able to predict the amount of food to be prepared        Why?
                 would                for everyday consumption



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