A meal consists of two ingredients. Each ingredient must be passed through two chefs. Ingredient A requires 2 minutes per unit in chef 1’s kitchen and 4 minutes per unit in chef 2’s kitchen. Ingredient B requires 3 minutes per unit in chefs 1’s kitchen and 2 minutes per unit in chef 2’s kitchen. The number of units of ingredient B must be at least as great as the number of units of ingredient A. Furthermore, both chefs 1 and 2 have, respectively, 60 ad 80 minutes available per week. Profit margins for the two Ingredient are, $3 and $4 per unit. (a) Maximize the profit of the meal by first formulating the linear programming model. (b) Solve using the corner-point method. (c) What percentage of daily capacity will be utilized in each kitchen
A meal consists of two ingredients. Each ingredient must be passed through two chefs. Ingredient A requires 2 minutes per unit in chef 1’s kitchen and 4 minutes per unit in chef 2’s kitchen. Ingredient B requires 3 minutes per unit in chefs 1’s kitchen and 2 minutes per unit in chef 2’s kitchen. The number of units of ingredient B must be at least as great as the number of units of ingredient A. Furthermore, both chefs 1 and 2 have, respectively, 60 ad 80 minutes available per week. Profit margins for the two Ingredient are, $3 and $4 per unit.
(a) Maximize the profit of the meal by first formulating the linear programming model.
(b) Solve using the corner-point method.
(c) What percentage of daily capacity will be utilized in each kitchen?
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