9. The price of an item depends on the order quantity:

It costs $40 to place each order. Annual demand is 3,000 units. Carrying cost is 25 percent of the material price.

What is the optimal order quantity, and what would be its annual total cost? Go to at least two decimal places for your intermediate calculations. Round your answers to the nearest whole number.

Define reliability, validity, utility and selection ratio. Use these to describe three selection tools that you would recommend in human resource management, also one selection tool that you would not recommend.

Sam's Cat Hotel operates 52 weeks per​ year, 6 days per​ week, and uses a continuous review inventory system. It purchases kitty litter for ​$11.00 per bag. The following information is available about these​ bags:

Demand=80 ​bags/week

Order cost=$55.00​/order

Annual holding cost=40 percent of cost

Desired ​cycle-service level=80 percent

Lead time=5 weeks ​(30 working​ days)

Standard deviation of weekly demand=15 bags

Current ​on-hand inventory is 320 ​bags, with no open orders or backorders.

a. Suppose that the weekly demand forecast of 80 bags is incorrect and actual demand averages only 55 bags per week. How much higher will total costs​ be, owing to the distorted EOQ caused by this forecast​ error?

The costs will be ​$___ higher owing to the error in EOQ. ​(Enter your response rounded to two decimal​ places.)

b. Suppose that actual demand is 50 bags but that ordering costs are cut to only $13.00 by using the internet to automate order placing. However, the buyer does not tell anyone, and the EOQ is not adjusted to reflect this reduction in S. How much higher will total costs be, compared to what they could if the EOQ were adjusted?

The costs will be $____ higher owing to the error EOQ.

ENTERPRISE SYSTEMS AND SUPPLY CHAIN MANAGEMENT

Building a Connected Corporation through Integration

Supply Chain Management

Technologies Reinventing the Supply Chain

CUSTOMER RELATIONSHIP MANAGEMENT AND ENTERPRISE RESOURCE PLANNING

Customer Relationship Management

The Benefits of CRM

Enterprise Resource Planning

Organizational Integration with ERP

Need for research online and identify one software application for ERP and CRM, describe its functionality, features, and any other considerations that an organization must initiate before implementing it in their organization.

Identifying a unique software (multiple if possible)

Consider the following project.

1. Draw the AON Network Diagram
2. Compute the expected activity time
3. Using the expected activity times, compute the early start, early finish, late start, late finish, and total float for each activity.
4. Compute the probability of completing the critical path in 69 days.

1. We talked about how private organizations get feedback on their success through profits. Public organizations rarely have a clear indicator like profit to use as a measure. What are two other ways in which public organizations measure their success and why aren’t they perfect measures?

2. Describe ways in which turnover in an organization can be bad, and ways in which it can be good.

3. Name two ways in which presidents/governors influence the bureaucracy and explain how both ways work.

4. Goals can be extremely important to public sector organizations, but they can be problematic. Describe two ways in which goals can be challenging for public managers.

5. Sometimes organizations that can make a lot of money are nonprofits (e.g. private universities and hospitals). Why do they choose to classify themselves as nonprofit organizations?

6. Explain why programs look different in the real world than the way that they were envisioned by policy makers.

10:2 DB Food

Topic 2: Quality and Performance

You are the new assistant to the Food and Beverage Director for a major hotel with 250 guest rooms. The Food and Beverage Director has asked for your assistance to develop a plan for continuous improvement of the quality of food, and the performance of the kitchen staff. Discuss the key factors in productivity improvement and how you will implement the changes you are proposing in your new plan.

Respond in 175 words, provide an example of how an international company changes its distribution channels and/or marketing messages based on country?

10:1 Db food

The HR department is charged with creating, implementing, and enforcing fair labor laws and policies. Laws that impact foodservice systems include compensation and wages, hours and schedules of work, security and employment, and employment benefits and services.

Human Resources screens candidates through an automated system and/or in person and usually pass along the final candidates to the prospective managers to whom the position will report. Therefore, it is critical that food and beverage service managers understand the legalities to be considered when conducting an interview with a potential hire.

Topic 1: Hiring for the Position

Scenario (fictitious): A five star Chinese restaurant in Manhattan previously only open for dinner, has experienced considerable growth in the last six months and they have decided to expand their operation by opening for lunch Monday through Friday from 11:00 am to 2:00pm. This will increase production in the kitchen which makes it necessary to add to the staff.

The recruiter has selected the final two candidates to become sous chef. Now you as Chef must conduct the final interviews. Do some research out on the Internet and respond to the questions.

• What questions might you ask?
• What questions would not be legal?
• What specific questions might delineate between a good candidate and the perfect candidate?

unit 9 DB food

Effective money management begins with a comparison of the actual money spent versus what is in the budget. The budget process is a series of steps if followed, will produce an equitable distribution of the company’s revenue and expenses. A foodservice budget has factors that should be considered such as food costs, salaries, equipment, maintenance, utility services and taxes. The budget should be completed in advance of the first fiscal billing cycle.

Topic: Applying Budgetary Considerations and Leadership

Make sure to title each response as Part A or Part B.

Part A: The Food Truck

You are the owner of several food trucks in the nearest city to you. You serve gourmet desserts, pastries, and coffee around the city. Explain the following:

1. Why would it be important to communicate production standards to your employees?
2. What would be necessary to ensure that employees apply required portion sizes?

2. Audie Murphy Apparel (AMA) produces patriotic shirts in three colors: red, blue, and white. The monthly demand for each color is 3,000 units. Each shirt requires 1/2 pound of raw cotton. The cotton costs AMA $2.70 per pound. The transportation time from the supplier to AMA is 2 weeks. It costs AMA $100 to place each order and the annual holding cost percentage for AMA is 20 percent of the cost per pound.

a. What is the optimal order quantity of cotton? Round intermediate calculations to 2 decimal places (e.g., $18.61) and your answer to the nearest whole number.

Optimal order quantity _____ pounds

b. How many orders will AMA place during the next year? Round intermediate calculations to 2 decimal places (e.g., $18.61) and your answer to 2 decimal places (e.g., 108.37 times).

Number of orders ______

c. How frequently should the company order cotton? This is sometimes called the time between orders (TBO). Round intermediate calculations to 2 decimal places (e.g., $18.61) and your answer to 2 decimal places (e.g., once every 4.13 months).

Company orders once every ______months

d. Assuming that the first order is needed on April 1, when should AMA place the order?

a. March 15th

b. April 1st

c. April 15th

e. What is the annual holding cost when the optimal quantity (part a) is ordered? Round intermediate calculations to 2 decimal places (e.g., $18.61) and your answer to the nearest whole number.

Annual holding cost________per year

f. What is the resulting annual ordering cost when the optimal quantity (part a) is ordered? Round intermediate calculations to 2 decimal places (e.g., $18.61) and your answer to the nearest whole number.

Annual ordering cost ______

g. If the annual holding cost percentage was only 5 percent, how would it affect the annual number of orders, the optimal order size, and the average inventory?

Short answer question:

Mr. Jones needs to send a shipment from China to the United States. His boss asks him to prepare a set of potential crash options for accomplishing this in 5 days, 4 days, 3 days, 2 days, and 1 day. He calls an air transport company and finds out that the shipment can be flown in one day for a cost of $1000. Then he calls an ocean shipping company and finds out that it can be transported in 5 days for a cost of $200. He uses these two numbers to find the slope: it costs $800 more to reach the US 4 days earlier, or $200 per day. Then, he uses the slope to calculate the cost of a 4-day trip ($400), a 3- day trip ($600), and a 2-day trip ($800). What is wrong with Mr. Jones’s approach?

unit 7:1 DB Food

Food and beverage managers use various purchasing methods to control inventory, reduce waste, and build vendor relations. The way materials are processed through the operation, including receiving and storage is vitally important not only to the efficient and profitable operation of the eatery, but also for quality control and health reasons.

Topic 1: Receiving and Storage

Proper purchasing, receiving, and storage of food and beverage items is critical to a food and beverage department’s or eateries’ success. In this Discussion, you will apply what you learned in the Learning Activity and Reading to the following scenario and then respond to the questions.

Scenario: Your hotel restaurant is planning a big Thanksgiving dinner for 400 guests that includes many different types of pie all requiring whipped cream. As the Food and Beverage Manager, you inform your vendor 30 days in advance of the event that you will need 10 gallons of cream. Your vendor misunderstands and has 20 gallons in ten 2-gallon containers, delivered 5 days later to a new receiving clerk who stores nine (9) of the 2-gallon containers the cream immediately. The cook sees 1 of the 2-gallon containers on a preparation table about an hour later and proceeds to use a gallon of the cream in his gravy for that night’s meal. He leaves the remainder on the preparation table shouting to his sous chef’s assistant to put the cream away when he can. Two hours later, the assistant stores the remainder in the refrigerator. Note: The cream has an expiration date three and a half weeks from the sending date.

• What were the problems in this scenario?
• Who should be responsible to remedy this situation and how should they resolve this problem while still obtaining the required amount of cream?
• What changes should be instituted going forward?

unit 6 DB food

The purchasing function is responsible for identifying the operational needs of the organization, negotiating, determining product specifications, and working with and choosing vendors. Managers are charged with making the appropriate buying decisions in an ethical and professional manner.

Topic: Purchasing and Technology

You read about blockchain ledger technology. Now do some additional research out on the Internet and share your URL with the rest of the class regarding either videos or viable information regarding blockchain technology.

Make sure to title each response as Part A or Part B.

Part A: Technology

• Discuss how you think this technology will change food and beverage purchasing. Explain your response.
• Discuss how POS systems are used in eating establishments. When does it make sense to use a POS system? What advantages are there for management in using a POS system?