You have just been hired as a planner for the municipal school system, and your first assignment is to redesign the subsidized lunch program. In particular, you are to formulate the least expensive lunch menu that will still meet all state and federal nutritional guidelines. The guidelines are as follows: A meal must be between 500 and 800 calories. It must contain at least 200 calories of protein, at least 200 calories of carbohydrates, and no more than 400 calories of fat. It also needs to have at least 200 calories of a food classified as a fruit or vegetable. Table B.3 provides a list of the foods you can consider as possible menu items, with contract-determined prices and nutritional information. Note that all percentages sum to 100% per food—as all calories are protein, carbohydrate, or fat calories. For example, a serving of applesauce has 100 calories, all of which are carbohydrates, and it counts as a fruit/veg food. You are allowed to use fractional servings, such as 2.25 servings of turkey breast and a 0.33 portion of salad. Costs and nutritional attributes scale likewise: e.g., a 0.33 portion of salad costs $.30 and has 33 calories. a) Formulate this problem to determine which books should be selected and how many of each should be published to maximize profit. b) Solve using computer software.
Critical Path Method
The critical path is the longest succession of tasks that has to be successfully completed to conclude a project entirely. The tasks involved in the sequence are called critical activities, as any task getting delayed will result in the whole project getting delayed. To determine the time duration of a project, the critical path has to be identified. The critical path method or CPM is used by project managers to evaluate the least amount of time required to finish each task with the least amount of delay.
Cost Analysis
The entire idea of cost of production or definition of production cost is applied corresponding or we can say that it is related to investment or money cost. Money cost or investment refers to any money expenditure which the firm or supplier or producer undertakes in purchasing or hiring factor of production or factor services.
Inventory Management
Inventory management is the process or system of handling all the goods that an organization owns. In simpler terms, inventory management deals with how a company orders, stores, and uses its goods.
Project Management
Project Management is all about management and optimum utilization of the resources in the best possible manner to develop the software as per the requirement of the client. Here the Project refers to the development of software to meet the end objective of the client by providing the required product or service within a specified Period of time and ensuring high quality. This can be done by managing all the available resources. In short, it can be defined as an application of knowledge, skills, tools, and techniques to meet the objective of the Project. It is the duty of a Project Manager to achieve the objective of the Project as per the specifications given by the client.
You have just been hired as a planner for the municipal school system, and your first assignment is to redesign the subsidized lunch program. In particular, you are to formulate the least expensive lunch menu that will still meet all state and federal nutritional guidelines. The guidelines are as follows: A meal must be between 500 and 800 calories. It must contain at least 200 calories of protein, at least 200 calories of carbohydrates, and no more than 400 calories of fat. It also needs to have at least 200 calories of a food classified as a fruit or vegetable. Table B.3 provides a list of the foods you can consider as possible menu items, with contract-determined prices and nutritional information. Note that all percentages sum to 100% per food—as all calories are protein, carbohydrate, or fat calories. For example, a serving of applesauce has 100 calories, all of which are carbohydrates, and it counts as a fruit/veg food. You are allowed to use fractional servings, such as 2.25 servings of turkey breast and a 0.33 portion of salad. Costs and nutritional attributes scale likewise: e.g., a 0.33 portion of salad costs $.30 and has 33 calories.
a) Formulate this problem to determine which books should be selected and how many of each should be published to maximize profit.
b) Solve using computer software.
| Food | Cost/Serving | Calories/Serving | % Protein | % Carbs | % Fat | Fruit/Veg |
| Applesauce | $0.30 | 100 | 0% | 100% | 0% | Y |
| Canned Corn | $0.40 | 150 | 20% | 80% | 0% | Y |
| Fried Chicken | $0.90 | 250 | 55% | 5% | 40% | N |
| French Fries | $0.20 | 400 | 5% | 35% | 60% | N |
| Mac and Cheese | $0.50 | 430 | 20% | 30% | 50% | N |
| Turkey Breast | $1.50 | 300 | 67% | 0% | 33% | N |
| Garden Salad | $0.90 | 100 | 15% | 40% | 45% | Y |
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