BIG produces four types of yogurts A, B, C, and D. Each box of yogurt carries protein, sugar, and Fat. The following table provides information about content of each box of yogurt together with production cost of each box.   Protein /Box Sugar/Box Fat/Box Production Cost/Box   Yogurt A 10 3 1.5  $           2.00   Yogurt B 20 2 1  $           3.00   Yogurt C 30 2.5 1.5  $           5.00   Yogurt D 20 2 1.5  $           3.50   BIG wants to produce yogurts in such a way that will provide at least 400 grams of protein with minimum production cost. However, BIG also have to make sure they are not providing more than 200 gm of Sugar and 200 gm of Fat while providing the required protein. Moreover, BIG has to produce at least one unit of each type of yogurt and the number of yogurt A produced should not be more than the number of yogurt C produced. SOLVE USING EXCEL SOLVER

Purchasing and Supply Chain Management
6th Edition
ISBN:9781285869681
Author:Robert M. Monczka, Robert B. Handfield, Larry C. Giunipero, James L. Patterson
Publisher:Robert M. Monczka, Robert B. Handfield, Larry C. Giunipero, James L. Patterson
ChapterC: Cases
Section: Chapter Questions
Problem 5.1SC: Scenario 3 Ben Gibson, the purchasing manager at Coastal Products, was reviewing purchasing...
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  • BIG produces four types of yogurts A, B, C, and D. Each box of yogurt carries protein, sugar, and Fat. The following table provides information about content of each box of yogurt together with production cost of each box.
  •  

    Protein /Box

    Sugar/Box

    Fat/Box

    Production Cost/Box

     
    Yogurt A 10 3 1.5  $           2.00  
    Yogurt B 20 2 1  $           3.00  
    Yogurt C 30 2.5 1.5  $           5.00  
    Yogurt D 20 2 1.5  $           3.50  
  • BIG wants to produce yogurts in such a way that will provide at least 400 grams of protein with minimum production cost. However, BIG also have to make sure they are not providing more than 200 gm of Sugar and 200 gm of Fat while providing the required protein. Moreover, BIG has to produce at least one unit of each type of yogurt and the number of yogurt A produced should not be more than the number of yogurt C produced.

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