I’m studying and need help with a Management question to help me learn.
Discuss some of the issues that a small pizza restaurant might face in inventory management. Would a pizza restaurant use a fixed order quantity or period system for fresh dough (purchased from a bakery on contract)? What would be the advantages and disadvantages of each in this situation?
Answer 1:
2.Perform an ABC analysis for the data provided. Clearly explain why you classified items as A, B, or C.
Annual |
Unit |
|
Item |
Usage |
Cost |
1 |
2400 |
$19.51 |
2 |
6200 |
$32.60 |
3 |
8500 |
$10.20 |
4 |
3200 |
$6.80 |
5 |
6000 |
$4.50 |
6 |
750 |
$55.70 |
7 |
8200 |
$3.60 |
8 |
9000 |
$44.90 |
9 |
5800 |
$35.62 |
10 |
820 |
$82.60 |
11 |
500 |
$40.50 |
12 |
2000 |
$15.40 |
13 |
2400 |
$14.60 |
14 |
6300 |
$35.80 |
15 |
4750 |
$17.30 |
16 |
2700 |
$51.75 |
17 |
1600 |
$42.90 |
18 |
1350 |
$25.30 |
19 |
5000 |
$67.00 |
20 |
1000 |
$125.00 |
Answer 2:
3. Find, describe, and draw an organization’s supply chain and identify the types of inventory in it and if possible, there purpose and how it is monitored and controlled.(The example could be a place you worked such as a call center, restaurant, factory, retail store, hotel, school, or medical office.)