A soup company wants to determine the optimal ingredients for its vegetable soup. The main ingredients are: Vegetables, Potatoes, Carrots, Onions, Meat, Water, Flavorings. The soup must meet the following specifications: A. No more than half of the soup can be vegetables B. The ratio of water to meat should be 8:1 C. The amount of meat should be between 5 & 6 percent of the soup D. The flavorings should weigh no more than ½ ounce The cost per ounce of the ingredients is $0.02 for the vegetables, $0.05 for the meat, $0.001 for water, and $0.05 for the flavorings. Formulate an LP model that will determine the optimal amounts of the various ingredients to achieve 15-ounce cans of soup at minimum cos
A soup company wants to determine the optimal ingredients for its vegetable soup. The main ingredients are: Vegetables, Potatoes, Carrots, Onions, Meat, Water, Flavorings. The soup must meet the following specifications: A. No more than half of the soup can be vegetables B. The ratio of water to meat should be 8:1 C. The amount of meat should be between 5 & 6 percent of the soup D. The flavorings should weigh no more than ½ ounce The cost per ounce of the ingredients is $0.02 for the vegetables, $0.05 for the meat, $0.001 for water, and $0.05 for the flavorings. Formulate an LP model that will determine the optimal amounts of the various ingredients to achieve 15-ounce cans of soup at minimum cos
Practical Management Science
6th Edition
ISBN:9781337406659
Author:WINSTON, Wayne L.
Publisher:WINSTON, Wayne L.
Chapter2: Introduction To Spreadsheet Modeling
Section: Chapter Questions
Problem 20P: Julie James is opening a lemonade stand. She believes the fixed cost per week of running the stand...
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Question
A soup company wants to determine the optimal ingredients for its
vegetable soup. The main ingredients are:
Vegetables, Potatoes, Carrots, Onions, Meat, Water, Flavorings.
The soup must meet the following specifications:
A. No more than half of the soup can be vegetables
B. The ratio of water to meat should be 8:1
C. The amount of meat should be between 5 & 6 percent of the soup
D. The flavorings should weigh no more than ½ ounce
The cost per ounce of the ingredients is $0.02 for the vegetables, $0.05
for the meat, $0.001 for water, and $0.05 for the flavorings.
Formulate an LP model that will determine the optimal amounts of the
various ingredients to achieve 15-ounce cans of soup at minimum cost
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