You create your own start-up company that caters high-quality organic food directly to a number of customers. You receive a number of tentative orders and you now have to tell your customers which orders you are going to take. Before embarking on this journey, you first want to allocate your production capabilities in order to devise a feasible daily production plan that maximizes your profit. There are only three different kinds of food that you order at this early stage of the company: Hummus (H) with garlic pitas, an excellent Moussaka (M), and a traditional Tabouleh (T) with parsley and mint. Each meal has to be cooked, packaged and delivered. Each operation is run by yourself. You have to deliver between 12PM and 2PM everyday, and the food is made on the same day, therefore you estimate that the total number of available cooking hours is 4, the total number of packaging hours is 2, and the total number of delivery hours is 2. Cooking sufficient Hummus for 10 portions requires 1 hour of time, packaging is done at the rate of 20 portions per hour, and delivery at the rate of 30 per hour. The cost of the ingredients for 1 portion is $1, and each packaged portion can be sold for $7. Moussaka takes more time to prepare: in one hour, the food cooking team can prepare 5 portions. Packaging is done at the rate of 15 portions per hour. Since the Moussaka has to be delivered while still warm out of the oven, it is delivered in smaller batches, therefore only 15 portions can be delivered in one hour. The cost of the ingredients for 1 portion is $2, and it can be sold for $12. Finally, Tabouleh can be prepared at the rate of 15 portions per hour, it can be packaged at the rate of 25 portions per hour, and delivered at the rate of 30 per hour. Tabouleh is very inexpensive and one portion only costs $0.5 in raw ingredients, and can be sold for $5. Customers expressed interest in having the following products delivered every day: 20 Hummus meals, 10 Moussaka meals, and 30 Tabouleh meals. (I need Exel Solution with codes) Here is the constraints and objective function

min 6xH + 10xM + 4.5xT

Cooking: (1/10)xH + (1/5)xM + (1/15)xT ≤ 4

Packaging: (1/20)xH + (1/15)xM + (1/25)xT ≤ 2

Delivery: (1/30)xH + (1/15)xM + (1/30)xT ≤ 2

DemandH: xH ≤ 20

DemandM: xM ≤ 10 (LP/ )

DemandT: xT ≤ 30

MaxRatioH: (1/2)xH − (1/2)xM − (1/2)xT ≤ 0

MaxRatioM: −(1/2)xH + (1/2)xM − (1/2)xT ≤ 0

MaxRatioT: −(1/2)xH − (1/2)xM + (1/2)xT ≤ 0

xH, xM, xT ≥ 0,

Answer rating: 100% (QA)

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