Thanks, very insightfull about the research vessel.
Yes, I've been doing my homework. IMO, planning each meal is not practical on a ling trip; Things get lost at the bottom of the freezer, change my mind half way through cooking etc. I'm looking for a methode where I can punch some stuff into a calculator and quickly come up with totals. I'm thinking about doing it like this:
Devide order into breakfast, lunch, and dinner. Say for dinner the average portion size of meat is 400 grammes and say there is 5 meats to choose from on the order. So, 400G X 15PPL = 6KG of dinner meat per day, 6KG X 40days = 240 KG of dinner meat, Devided by 5 types of dinner meats = 48 KG of each dinner meat to be ordered.
That's just the idea, of corse I add dary, patisserie, and hygene to the order list, and have an X day supply of shelf stable goods just to be sure.
But will that work? I'd probably add 25% to the order to be on the safe side, "weigh out" each meal and toss the leftovers to avoid showing up back at port with lots of ummy expencive food no one knows what to do with. Yeah, you are right, if the formula dosen't work and we run out of food I'm litterally a dead man.
Any insight to this puzzle will be greatly apercated as the future of my career relys on being able to order accuratly.
Edited by Coup-de-Feu - 10/28/10 at 7:10pm