A restaurant has a production schedule of 2500 plates per week while the demand for the food is at the rate of 1200 plates per week. The food production runs have a set up cost of $45 and the stock carrying cost is 12% of the unit cost of inventory. The purchase price is $15 per plate.

Calculate the Economic Batch Quantity

Answer rating: 100% (QA)

The detailed answer for the above question is provided below Solution The economic batch q... View the full answer