Fall 2015 Chapter 11 students key - Introduction to Operations and Supply Chain Management 3e(Bozarth\/Handfield Chapter 11 Managing Inventory throughout

Fall 2015 Chapter 11 students key - Introduction to...

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Introduction to Operations and Supply Chain Management, 3e(Bozarth/Handfield)Chapter 11 Managing Inventory throughout the Supply Chain1.A local barbecue joint makes one massive batch of potato salad each day. If they runout of this savory side before the end of the day, their last few customers are less than satisfied, but if they make too much, they sell it to the local hog farmer for feed.Every serving costs an equivalent of $0.23 to make, but can be sold for $1.50 to customers and for $0.08 to the hog farmer. The average daily demand is for 200 servings with a standard deviation of 20 servings. How many servings should be made each day?a.220b.225c.230d.2352.Supply chain inventory:3.The inventory that companies hold to protect themselves against uncertainties in either demand or replenishment time is called:
4.Individual links in the supply chain can stabilize their production at the most efficient level by using:5.The mismatch between timing of customer demand and supply chain lead times is what drives the need for:a.safety stock.b.anticipation inventory.c.cycle stock.d.hedge inventory.6.The factory produces product and ships it to the distributor. The distributor sends itto the wholesaler when they receive an order. The wholesaler ships the product to the retailer as the retailer requests replenishment. The customer visits the retailer's bricks and mortar store to purchase the product when they run out. Which of these supply chain members is most likely subjected to the greatest variability in customerdemand?

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