12.3 Jean-Marie Bourjolly's restaurant has the following inventory items that it orders on a weekly basis: INVENTORY ITEM $ VALUE/CASE # ORDERED/WEEK Ribeye steak 135 3 Lobster tail 245 3 Pasta 23 12 Salt 3. Napkins 12 Tomato sauce 23 11 French fries 43 32 cont'd

12.3 Jean-Marie Bourjolly's restaurant has the following inventory items that it orders on a weekly basis: INVENTORY ITEM $ VALUE/CASE # ORDERED/WEEK Ribeye steak 135 3 Lobster tail 245 3 Pasta 23 12 Salt 3. Napkins 12 Tomato sauce 23 11 French fries 43 32 cont'd

Practical Management Science

6th Edition

ISBN:9781337406659

Author:WINSTON, Wayne L.

Publisher:WINSTON, Wayne L.

Chapter2: Introduction To Spreadsheet Modeling

Section: Chapter Questions

Problem 20P: Julie James is opening a lemonade stand. She believes the fixed cost per week of running the stand...

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Question

Can you assist me with Question 12.3. Please right out the steps it's easier to understand verses on the excel spreadsheet. If you do it in excel can you make it easy to follow along to. Thank you kindly.

•• 12.3
inventory items that it orders on a weekly basis:
Jean-Marie Bourjolly's restaurant has the following
INVENTORY ITEM
$ VALUE/CASE
# ORDERED/WEEK
Ribeye steak
135
Lobster tail
245
Pasta
23
12
Salt
3
Napkins
12
Tomato sauce
23
11
French fries
43
32
cont'd
520

(cont'd)
INVENTORY ITEM
$ VALUE/CASE
# ORDERED/WEEK
Реpper
3
3
Garlic powder
11
3
Trash can liners
12
3
Table cloths
32
Fish filets
143
10
Prime rib roasts
166
6.
Oil
28
2
Lettuce (case)
35
24
Chickens
75
14
Order pads
12
2
Eggs (case)
22
7
Ваcon
56
Sugar
4
2
a) Which is the most expensive item, using annual dollar volume?
b) Which are C items?
c) What is the annual dollar volume for all 20 items? PX

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