Save PIZZA RESTAURANT DATA Part 3) - Excel Denis mindre Home Page Layout Formulas Da View Help Shape Format Autosom Xcut 0 Copy - Format Painter Clipboard Colori - AA 5 we BTV - - A - 29 O $ % Insert Delete Format Condition for Foto Style Clear Son & Find Select Editing Alignment Numbe CH Hox2 0 E F H A B abella's Pizza Oven Choices & Costs: M N OVEN TYPE Convection Oven Pizza Deck Oven Conveyor Oven PIZZA GIVEN THROUGHPUT TIME 15 MIN/PIE 7 MIN/PIE AMIN/PIE VARIABLE EST OPERATING FOXED COST COST/PIZZA 5.000.00 1.50 12.000.00ls 1.00 30.000,00 0.20 s $ S CASE NOTES: At Isabella's current location, she is using the convection oven method as she has lower volume. She is concerned that this method is not cost efficient, especially with the higher volume of business she is expecting at the new location. There are three choices of pizza ovens as outlined to the right. (Note: The production time per pizza has no bearing on the cross over calculations, but may be important in setting up her kitchen process in Part 4 of the case.) For the analysis complete the following -Graph the data to demonstrate a visual depiction of the cross-over quantity points. Hint: Calculate the average number of pizzas for a year from the new location forecast. Set up your quantity starting at zero increasing incrementally above the number she expects to sell. -Calculate the mathematical solution for the exact cross-over points. Hint: Compare only two choices at a time setting them equal to each other. -Determine the correct equipment choice based on the crossover points & the expected production Equipment Data e g