Question

Ann Chovies, owner of the Perfect Pasta Pizza Parlor, uses 20 pounds of pepperoni each day in preparing pizzas. Order costs for pepperoni are $10.00 per order, and carrying costs are 4 cents per pound per day. Lead time for each order is three days, and the pepperoni itself costs $3.00 per pound.
1. At what point should she re-order pepperoni?
a. 80 pounds remaining.
b. 40 pounds remaining.
c. 60 pounds.
d. 20 pounds.
e. 100 pounds.
2. If she were to order 80 pounds of pepperoni at a time, what would be the length of an order cycle?
a. 4 days.
b. 5 days.
c. 3 days.
d. 0 days.
e. .25 days.
3. If she were to order 80 pounds of pepperoni at a time, what would be the average inventory level?
a. 60 pounds.
b. 20 pounds.
c. 100 pounds.
d. 40 pounds.
e. 80 pounds.
4. If she were to order 80 pounds of pepperoni at a time, what would be the total daily costs, including the cost of the pepperoni?
a. $60.00.
b. $64.10.
c. $64.00.
d. $65.00.
e. $63.20.
5. What is the economic order quantity for pepperoni?
a. 40 pounds.
b. 80 pounds.
c. 100 pounds.
d. 20 pounds.
e. 60 pounds.

Answer 1

Answer and Explanation:

The computation is shown below;

1. Reorder point is

= Daily demand × lead ime

= 20 × 3 days

= 60 pounds

2. The length of the order cycle is

= Order quantity ÷ demand rate

= 80 ÷ 20 pounds

= 4 days

3. The average inventory level is

= Order quantity ÷ 2

= 80 ÷ 2

= 40 pounds

4. The total daily cost is

the cost of the pepperoni = daily demand × cost per pound

= 20 × 3 pound

= 60

Daily ordering cost is

= daily demand ÷ ordering quantity × ordering cost

= 20 ÷ 80 × $10

= $2.50

And, the daily holding cost is

= ordering cost ÷ 2 × holding cost

= 80 ÷ 2 × 0.04

= $1.60

Now the total daily cost is

= $60 + $2.50 + $1.60

= $64.10

5. The economic order quantity is

= (√2 × annual demand × ordering cost ÷ carrying cost)

= √2 × 20 × 10 ÷ 0.04

= √10,000

= 100