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NTIS 바로가기Nutritional sciences, v.9 no.3, 2006년, pp.201 - 211
Ryu Ki-Sang (Lester E. Kabowff School of Hotel, Restaurant, and Tourism Administration, University of New Orleans)
The purpose of this study was to provide dietitians with the guidance in forecasting meal counts for a university/college foodservice facility. The forecasting methods to be analyzed were the following: naive model 1, 2, and 3; moving average, double moving average, simple exponential smoothing, dou...
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