CH12hw-a - 3 $33 $1,716 15 0.40% 99.42% Napkins 12 2 $24...

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12 12.3 Inventory Item $Value per Case #Ordered per Week Total $ Value/Week (52 Weeks) Total ($*Weeks) Rank Percent of Inventory Cumulative Percent of Inventory Fish filets 143 10 $1,430 $74,360 1 17.54% 34.43% French fries 43 32 $1,376 $71,552 2 16.88% 47.31% Chickens 75 14 $1,050 $54,600 3 12.88% 59.53% Prime rib 166 6 $996 $51,792 4 12.22% 69.83% Lettuce (case) 35 24 $840 $43,680 5 10.31% 78.85% Lobster tail 245 3 $735 $38,220 6 9.02% 83.82% Rib eye steak 135 3 $405 $21,060 7 4.97% 87.25% Bacon 56 5 $280 $14,560 8 3.44% 90.64% Pasta 23 12 $276 $14,352 9 3.39% 93.74% Tomato sauce 23 11 $253 $13,156 10 3.10% 95.71% Tablecloths 32 5 $160 $8,320 11 1.96% 97.60% Eggs (case) 22 7 $154 $8,008 12 1.89% 98.28% Oil 28 2 $56 $2,912 13 0.69% 98.72% Trashcan liners 12 3 $36 $1,872 14 0.44% 99.13% Garlic powder 11
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Unformatted text preview: 3 $33 $1,716 15 0.40% 99.42% Napkins 12 2 $24 $1,248 16 0.29% 99.72% Order pads 12 2 $24 $1,248 17 0.29% 99.83% Pepper 3 3 $9 $468 18 0.11% 99.93% Sugar 4 2 $8 $416 19 0.10% 99.93% Salt 3 2 $6 $312 20 0.07% 100.00% $8,151 $423,852 100.00% (a) Fish filets total $74,360. (b) C items are items 10 through 20 in the above list (although this can be one or two items more or less). (c) Total annual $ volume = $423,852. 12.12 (a) 2 2(6,000)(30) = = =189.74 units 10 DS EOQ H (b) Average inventory = 94.87 (c) Optimal number of orders/year = 31.62 (d) Optimal days between orders = = 250 7.91 31.62 (e) Cost of inventory, excluding cost of goods = (31.62 × 30) + (94.87 × 10) = $1,897.30 (f) Total annual inventory cost = $601,897.30 (including the $600,000 cost of goods) Note: Rounding occurs in answers. 1...
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This note was uploaded on 09/08/2010 for the course BUS 140 at San Jose State.

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