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Unformatted text preview: Wazee Fish Cannery. They are experienced in dealing with whole fish, fish fillets and chunks. They also have the capacity to handle a national rollout. However, they cost about twice as much as in-house production. The earliest they can produce is also October, 2008. 3. If the company chooses to outsource production and then subsequently wants to bring production back in-house, the in-house plants would need three months of running regional product runs to get up to speed to handle national volumes. 4. We dont think the product made at our plant looks exactly like the product from Wazee Fish Cannery. Their product looks a little more like human food tuna. Maybe thats why theyre more expensive....
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This note was uploaded on 06/01/2008 for the course MBAC 6040 taught by Professor Hayward during the Fall '07 term at Colorado.
- Fall '07