a) Calculate the optimal base-stock level and expected cost per day.

b) Assuming the restaurant uses the base-stock level from part (a), calculate its type-1 and type-2 service levels. For type-2, calculate its exact service level, B, and both approximate service levels, B 1 and B 2.

c) Repeat part (b) assuming that the restaurant uses a base-stock level of 30.

d) Now assume that the restaurant can only place a replenishment order once per week (7 days), and that the supply lead time is 2 days. Calculate the optimal base-stock level and expected cost per period.

e) Repeat part (b) for the system described in part (d), using the optimal base-stock level.

4.5 (Cheesy Blasters) A restaurant sells a snack food called Cheesy Blasters. Cheesy Blasters are essentially nonperishable, and since they are a specialty item, customers who experience stockouts are willing to wait until a future day, i.e., their demands are backordered. Daily demand for Cheesy Blasters is distributed as N(28.3, 7.12). The restaurant orders the product from its supplier each morning. Unsold Blasters held in inventory overnight incur a holding cost of $0.75 per item, and backorders incur a penalty of $3.50 per item a) Calculate the optimal base-stock level and expected cost per day. b) Assuming the restaurant uses the base-stock level from part (a), calculate its type-1 and type-2 service levels. For type-2, calculate its exact service level, B, and both approximate service levels, B, and B.. c) Repeat part (b) assuming that the restaurant uses a base-stock level of 30. d) Now assume that the restaurant can only place a replenishment order once per week (7 days), and that the supply lead time is 2 days. Calculate the optimal base-stock level and expected cost per period. e) Repeat part (b) for the system described in part (d), using the optimal base-stock level. 4.5 (Cheesy Blasters) A restaurant sells a snack food called Cheesy Blasters. Cheesy Blasters are essentially nonperishable, and since they are a specialty item, customers who experience stockouts are willing to wait until a future day, i.e., their demands are backordered. Daily demand for Cheesy Blasters is distributed as N(28.3, 7.12). The restaurant orders the product from its supplier each morning. Unsold Blasters held in inventory overnight incur a holding cost of $0.75 per item, and backorders incur a penalty of $3.50 per item a) Calculate the optimal base-stock level and expected cost per day. b) Assuming the restaurant uses the base-stock level from part (a), calculate its type-1 and type-2 service levels. For type-2, calculate its exact service level, B, and both approximate service levels, B, and B.. c) Repeat part (b) assuming that the restaurant uses a base-stock level of 30. d) Now assume that the restaurant can only place a replenishment order once per week (7 days), and that the supply lead time is 2 days. Calculate the optimal base-stock level and expected cost per period. e) Repeat part (b) for the system described in part (d), using the optimal base-stock level