OPERATIONS MANAGEMENT IN THE SUPPLY CHAIN: DECISIONS & CASES (Mcgraw-hill Series Operations and Decision Sciences)
OPERATIONS MANAGEMENT IN THE SUPPLY CHAIN: DECISIONS & CASES (Mcgraw-hill Series Operations and Decision Sciences)
7th Edition
ISBN: 9780077835439
Author: Roger G Schroeder, M. Johnny Rungtusanatham, Susan Meyer Goldstein
Publisher: McGraw-Hill Education
Question
Book Icon
Chapter 17, Problem 2P

a)

Summary Introduction

To determine: The profit-leverage effect of decreasing the cost of the facilitating goods in this company.

Introduction:

The profit-leverage effect would reduce the inventory cost which would improve the profit of the firm. When the purchase cost reduces, the profit and sales would increase equally.

b)

Summary Introduction

To determine: The effect of reduction in the service cost when earning increases.

Introduction:

The profit-leverage effect would reduce the inventory cost, which would improve the profit of the firm. When the purchase cost reduces, the profit and sales would increase equally.

c)

Summary Introduction

To determine: The profit-leverage effect of in-house services that are related to the profits.

Introduction:

The profit-leverage effect would reduce the inventory cost which would improve the profit of the firm. When the purchase cost reduces, the profit and sales would increase equally.

Blurred answer
Students have asked these similar questions
Fat(g) Item cost($) $0.25 $0.15 $0.10 $0.09 $0.03 $0.04 $0.02 $0.04 Item Sodium(mg) Calories Beef Ratty.m 50 17 220 260 330 310 Bun Cheese 70 Onions 1 10 Pickles 260 5 wer Lettuce 3 4 Ketchup 160 20 Tomato 3 As the owner of a fastfoad restaurant with declining sales, your customers are looking for something new and exciting on the menu. Your market research indicates that they want a burger that is loaded with everything as long as it meets certain health requirements. Money is no object to them. The ingredient list in the table shows what is available to include on the burger. You must include at least one of each item and no more than five of each item. You must use whole items (for example, no half servings of cheese). The final burger must contain less than 3000 mg of sodium, less than 150 grams of fat, and less than 3000 calories. To maintain certain taste quality standards you'll need to keep the servings of ketchup and lettuce the same. Also, you'll need to keep the servings of…
KusKus Enterprise wishes to assess their productivity performance for the past two years. Table 1 summarizes all the inputs and outputs at the end of years 2019 and 2020. Table 1: Inputs and outputs data in years 2019 and 2020 Item 2019 2020 Finished goods Quantity (unit) Semi-finished goods Quantity (unit) Price (RM/unit) Completed percentage (%) 45,000 50,000 4,000 1,000 40 50 40 50 Labors | No of working hours/labor Average wage (RM/hour) No of workers Deflator 1,920 1,920 12 17 30 30 1 1.2 Materials Weight of materials (kg) Price (RM/kg) 5,000 6,000 45 55 Overhead Quantity (units) Price (RM/unit) Deflator 12,000 8,000 0.5 0.7 1 1.12 a) Analyse the above inputs and outputs data. Then, calculate the total productivity index for both years 2019 and 2020. Comment on the company production performance in 2020 as compared to 2019. Limit your calculation to one decimal point only. b) Determine which input factor(s) that significantly influenced the company productivity performance in…
31) Revenue management strategy consists of the identification of customer segments and the establishment of products targeted at following industry. A. Hotels B. rental car companies C. airlines industry D. All of the above
Knowledge Booster
Background pattern image
Similar questions
SEE MORE QUESTIONS
Recommended textbooks for you
  • Text book image
    Marketing
    Marketing
    ISBN:9780357033791
    Author:Pride, William M
    Publisher:South Western Educational Publishing
Text book image
Marketing
Marketing
ISBN:9780357033791
Author:Pride, William M
Publisher:South Western Educational Publishing