1. A company that operates 300 days a year requires 928 units of product B annually. The supplier has a lead time of 4 days to deliver the goods. What is the re-order point?

EBK CONTEMPORARY FINANCIAL MANAGEMENT
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Chapter18: The Management Of Accounts Receivable And Inventories
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Please answer all 3 questions. Thank you!

1. A company that operates 300 days a year requires 928 units of product B annually. The
supplier has a lead time of 4 days to deliver the goods. What is the re-order point?
2. Based on the records of ABC company, the annual demand for item HP26 has annual
demand of 6,582 units. The ordering cost per order is PhP105, and the holding per unit
per year cost is PhP136.
a. What is the Economic order quantity?
b. What is number of times the company will order?
C.
What is the annual carrying cost?
d. What is the annual ordering cost?
e.
What is the total inventory costs incurred at EOQ?
3. A restaurant serves an average of 623 desert (leche flan) servings every week. The
ger places an order of 1,000 servings every time she calls the supplier. Record
shows that ordering cost per order is PhP30, and the holding cost per serving per year is
PhP5.00.
a. What is the current annual inventory costs incurred by the restaurant.
b. If EOQ is used, what will be the inventory cost incurred by the restaurant each year?
c. What order quantity would you recommend for the restaurant? Why?
English (Philippines)
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Transcribed Image Text:1. A company that operates 300 days a year requires 928 units of product B annually. The supplier has a lead time of 4 days to deliver the goods. What is the re-order point? 2. Based on the records of ABC company, the annual demand for item HP26 has annual demand of 6,582 units. The ordering cost per order is PhP105, and the holding per unit per year cost is PhP136. a. What is the Economic order quantity? b. What is number of times the company will order? C. What is the annual carrying cost? d. What is the annual ordering cost? e. What is the total inventory costs incurred at EOQ? 3. A restaurant serves an average of 623 desert (leche flan) servings every week. The ger places an order of 1,000 servings every time she calls the supplier. Record shows that ordering cost per order is PhP30, and the holding cost per serving per year is PhP5.00. a. What is the current annual inventory costs incurred by the restaurant. b. If EOQ is used, what will be the inventory cost incurred by the restaurant each year? c. What order quantity would you recommend for the restaurant? Why? English (Philippines) US keyboard To switch input meth Windows key+Space.
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