A bakery makes 600 specialty breads—multigrain or herb—each week. Standing orders from restaurants are for 100 multigrain breads and 200 herb breads. The profit on each multigrain bread is $8 and on herb bread, $10. How many breads of each type should the bakery make to maximize profit? How, if at all, do the maximum profit and optimal production policy change if the bakery has no standing orders?

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A bakery makes 600 specialty breads—multigrain or herb—each week. Standing orders from restaurants are for 100 multigrain breads and 200 herb breads. The profit on each multigrain bread is $8 and on herb bread, $10. How many breads of each type should the bakery make to maximize profit? How, if at all, do the maximum profit and optimal production policy change if the bakery has no standing orders?

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