Operations Management: Sustainability and Supply Chain Management, Student Value Edition Plus MyLab Operations Management with Pearson eText -- Access Card Package (12th Edition)

12th Edition

ISBN: 9780134471815

Author: Jay Heizer, Barry Render, Chuck Munson

Publisher: PEARSON

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Textbook Question

Chapter 12, Problem 3P

Jean-Marie Bourjolly’s restaurant has the following inventory items that it orders on a weekly basis:

INVENTORY ITEM	$ VALUE/CASE	# ORDERED/WEEK
Ribeye steak	135	3
Lobster tail	245	3
Pasta	23	12
Salt	3	2
Napkins	12	2
Tomato sauce	23	11
French fries	43	32
Pepper	11	3
Garlic powder	11	3
Trash can liners	12	3
Table cloths	32	5
Fish filets	143	10
Prime rib roasts	166	6
Oil	28	2
Lettuce (case)	35	24
Chickens	75	14
Order pads	12	2
Eggs (case)	22	7
Bacon	56	5
Sugar	4	2

a. Which is the most expensive item, using annual dollar volume?
b. Which are C items?
c. What is the annual dollar volume for all 20 items?

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Chapter 12, Problem 2P

Chapter 12, Problem 4P

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Chapter 12 Solutions

Operations Management: Sustainability and Supply Chain Management, Student Value Edition Plus MyLab Operations Management with Pearson eText -- Access Card Package (12th Edition)

Ch. 12 - Question 1. Describe the four types of inventory.Ch. 12 - Question 2. With the advent of low-cost...Ch. 12 - Question 3. What is the purpose of the ABC...Ch. 12 - Question 4. Identify and explain the types of...Ch. 12 - Question 5. Explain the major assumptions of the...Ch. 12 - Question 6. What is the relationship of the...Ch. 12 - Question 7. Explain why it is not necessary to...Ch. 12 - Question 8. What are the advantages of cycle...Ch. 12 - What impact does a decrease in setup time have on...Ch. 12 - When quantity discounts are offered, why is it not...

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