Case Study: Hotdog And Mobics

Q6: How much production fixed expenses should be allocated to 1 kg of "complete meal"? Give a specific number and your logic to support the

Production requirements (LO2) Vitale Hair Spray had sales of 8,000 units in March. A 50 percent increase is expected in April. The company will maintain 5 percent of expected unit sales for April in ending inventory. Beginning inventory for April was 400 units. How many units should the company produce in April?

My name is Mohammed and I am an operator and manger of one of Saigon Pete's food trucks. As we know the company is growing and we need more trucks to help us achieve our goals of profit. There are many things that we can do to increase our profit for the company. As I am assigned for the Middletown route here are some facts that you should know to increase the number of trucks. If we sell on the weekdays only, the average sales of three trucks is 3100 dollars. And for the weekends the average sales is 2900 dollars. Also we deliver on lunch and dinner for every day and its 2600 dollars. And that gives us 8600 dollars month. So if we increase the number if the trucks to 9 trucks we will get average sales of 25800 dollars, and that will increase

Thе businеss should sеll its product in hugе variеty or ratio to thе fеdеral govеrnmеnt sincе it will bе idеal for company to do its businеss at nationwidе and intеrnational lеvеl and

With this model, you’d be able to produce 220 sugar cookies and 240 chocolate chip cookies to reach the maximum revenue of 690 dollars. However, you can also opt to produce 100 sugar cookies and 480 chocolate chip cookies for a profit of 690 dollars. If you were to choose the second model there would be an increased number of slack, meaning that all of your supplies would not be used up. You can also sell the sugar cookies for $1.50 and 65 cents per chocolate chip cookie, you’d produce 100 sugar cookies and 480 chocolate chip cookies. Once again, slack would be increased since you did not use all of the sugar you have. You would have 30 pounds of sugar left over each day therefore you’d waste around 480 ounces of sugar every day that could be used if you were to change something else in the production line. It would be fine if it was some that fell on the floor or a messy cook but that is not the case here. You may be want to cut down the amount of sugar you purchase so you don’t suffer a

If her estimation does not happen the way she expects, she would be out of $1500, cost of the warmer and the booth rent (each game). In A, she can earn a profit of $150, so she does not want her lose to be below $150. Second, she should consider some other costs not mentioned in her analyses, such as hygiene and cleaning products, and some other products like ketchup, mustard, and this kind of products are essential in the type of business she is considering to be in. Third, if there is a problem with the warmer during the game, she will not be able to recuperate her money from the people she is leasing the warmer from. Lastly, once she is counting on a friend to help her because she might not be able to attend demand alone, if the cost of her friend is higher than she can afford, it may be hard for her to find somebody that meets her budge.

Financial Objective:-Our first financial objective is to sell 30 burger a day. As our burger is healthy as well as

Volume of basic kit and complementary toppings are projected separately. Eckstein estimated that wholesale volumes needed to exceed $12M to meet the company 's return requirements. This means minimum business requirement is $18,5M.

The Realco Breadmaster is a business that is in a good position of growing. They have been in business a few and introduced a new bread maker that has been highly successful due to its competitive pricing and nice features (Bozarth & Handfield, 2016). The owner, Johnny Chang has a dilemma of not understanding if they are in position to meet the challenges of a growing business. Mr. Chang is concerned that his company may not be able to meet demands nor does he want to have too much inventory at one time. Mr. Chang has taken a good step by being proactive in his planning and questioning key employees such as the inventory and marketing managers for input on what the current process is. After careful review, it has been determined that Mr. Chang’s concerns were correct. There needs to be a 6,000-piece production increase of bread makers. It is also recommended that the company Realco Breadmaster shift its production schedules to weekly instead of every two weeks.

Due to current demand in excess of the capacity, the Olive Oil Division should not be

From this she has discovered that she can expect to sell at least as many slices of pizza as hot dogs and barbecue sandwiches combined. She also anticipates that she will probably sell at least twice as many hot dogs as barbecue sandwiches. She believes that she will sell everything she can stock and develop a customer base for the season if she follows these general guidelines for demand.

Deria decides that it would be best to open her stall within the Marikina area. Being a resident of the city, Mrs. Deria has familiarized herself with the tastes and wants of her target market. To begin, she manages to rent a stall at SM Marikina’s food court, where she must pay a monthly rent fee of ₱40,000. According to the agreement between Swift Burgers and SM Marikina’s management, the former may only begin operations on January 2017 and the payment of rent is to be made at the end of each month, beginning with the end of January 2017. Another clause in their contract is that Swift Burgers must have a certain type of stall; the cost of the stall itself, exclusive of any equipment, amounts to ₱25,000. The current equipment she needs include a griddle (costing ₱4,000), a fryer (₱3,000), and a refrigerator (₱7,500). In addition, she also buys the following utensils: 2 tongs (₱115/pc), 5 knives (₱255/pc), 3 trays (₱200/pc), and a set of tupperware

Demand Management "1st Week "2nd Week "3rd Week "4th Week "5th Week "6th Week "7th Week "8th Week " "Weekly Demand for Bread " 23,500 " 23,000 " 21,500 " 15,050 " 13,600 " 11,500 " 5400 " 1800 " "Working days in Month " 5 " 5 " 5 " 5 " 5 " 5 " 5 " 5 " "MPS Daily Demand for Bread " 4700 " 4600 " 4300 " 3010 " 2720 " 2300 " 1080 " 360 " "

This case study views the CJ Foods, Inc. company headquarters in South Korea. CJ Foods make three types of sauces that they sell in grocery stores located in East Asia. The three types of Korean barbeque sauces are: Original, Pineapple, and Hot &Spicy. These sauces are made by mixing different percentages of five ingredients, and these ingredients include: beef, bean, pineapple, hot pepper, and sugar. For the original sauce the ingredients are twenty-seven percent beef, forty-seven percent bean, eleven percent hot pepper, and fifteen percent sugar. The pineapple sauce consists of ten percent beef, twenty-five percent bean, fifty percent pineapple, ten percent hot pepper, and five percent sugar. The hot and spicy sauce consists of fifteen percent beef, twenty percent bean, forty percent hot pepper, and twenty-five percent sugar. The profit contribution per pound for the original sauce is $1.55, for the pineapple sauce it is $2.10, and for the hot and spicy sauce it is $2.35. The case study is asking the reader to create a linear programming model, that will allow the company to use the available ingredients to maximize profit. The problem was identified by the data, because the cost of ingredients is not included in their profit analysis. The cost of the ingredients varies greatly, because of the commodity market.

When the owner of the restaurant buys 79 tables, he will pay 4740 TL. For the new 22 tables, the restaurant will need to extra 88 chairs (22*4). This will cost at 50*88=4400 TL. In total, this implementation costs at 9140 TL.