MyLab Operations Management with Pearson eText -- Access Card -- for Operations Management: Processes and Supply Chains
MyLab Operations Management with Pearson eText -- Access Card -- for Operations Management: Processes and Supply Chains
11th Edition
ISBN: 9780133885583
Author: Lee J. Krajewski, Manoj K. Malhotra, Larry P. Ritzman
Publisher: PEARSON
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Chapter 8, Problem 15P

Forrest and Dan make boxes of chocolates for which the demand is uncertain. Forrest says,“That’s life.” Ou the oilier hand, Dan believes that some demand patterns exist that could be useful for planning the purchase of sugar, chocolate, and shrimp. Forrest insists our placing a surprise chocolate-covered shrimp in sonic boxes so that‘You never know what you’ll get.” Quarterly demand (in boxes of chocolates) for the last 3 years follows:

Chapter 8, Problem 15P, Forrest and Dan make boxes of chocolates for which the demand is uncertain. Forrest says,That’s

  1. Use intuition and judgment to estimate quarterly demand for the fourth year.
  2. If the expected sales for chocolates are 14,800 cases for year 4, use the multiplicative seasonal method to prepare a forecast for each quarter of the year. Are any of the quarterly forecasts different from what you thought you would get in part (a)?

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Add two (2) new customers, two (2) old customers and two (2) new POS transactions.  SalesID InvoiceNo TransDate Item Description Color Size qty Price StoreID YearID Brand Name Address CurrID YEARVAL 82605 10828 06-Dec-09 8720400000227 REGULAR CIGARS     1 21.74 TCS 2009 HENRI WINTERMANS Yetty   BDS 2009 47075 45036325 26-Aug-08 POSTCARDS POSTCARDS     1 1.4 CS 2008   Guenna   BDS 2008 4590 60007295 14-Jan-08 3707-11-6 BLOUSES BLK/MLT L 1 586 CC 2008 GOTTEX Yankee CORAL REEF HOTEL USD 2008 4599 60007301 15/1/2008 3007-319-18 PANTS CORAL XS 1 200 CC 2008 CUT LOOSE Quigly YEARWOOD RD BLK ROCK USD 2008
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You are the executive chef at a large wedding facility, and a wedding with a confirmed count of 168 is scheduled for tomorrow at noon.  Everything has been ordered except the shrimp, which was missing from the last purchase order. It will have to be a last-minute rush order, and only one supplier can get it to you in time. The purchase order will be for frozen raw, U 16-20, shrimp peeled, de-veined, tail-on, in 5-pound boxes (according to your spec for the product). You’ve dealt with this supplier before, and made a note to yourself on the jumbo shrimp spec that this vendor’s product averages 19 to 20 shrimp per pound and has a 96% yield. Catering policy dictates that a 10% buffer be provided for unexpected guests, and the catering menu states that 5 shrimp are to be served per person. If you have 4 pounds of good jumbo shrimp on hand, how much will you order for the wedding? Will there be any leftover product? How much?

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MyLab Operations Management with Pearson eText -- Access Card -- for Operations Management: Processes and Supply Chains

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