Table 13-6
Paul prepares a variety of Creole and Cajun dishes to the delight of his diners at his restaurant in the French Quarter.Demand for crawfish etouffee follows this historical distribution:
Each recipe of crawfish etouffee calls for two sticks of butter which the prep chef must buy down the block at a local grocery store.Paul would like to put in a special butter refrigerator and needs to estimate the capacity he would need if he orders twice a week from his butter supplier.He decides to simulate two weeks of this process using the historical distribution mapped to random numbers ranging from 01-00 and the random number table below.

-Paul decides to order butter every four days and decides to maintain a level of inventory that is the sum of the four highest consecutive days' demand plus 10%.Based on this two-week simulation, what should his stocking level be for the scenario shown in Table 13-6?
A)340 sticks
B)251 sticks
C)319 sticks
D)125 sticks

Question

Table 13-6
Paul prepares a variety of Creole and Cajun dishes to the delight of his diners at his restaurant in the French Quarter.Demand for crawfish etouffee follows this historical distribution:
  Each recipe of crawfish etouffee calls for two sticks of butter which the prep chef must buy down the block at a local grocery store.Paul would like to put in a special butter refrigerator and needs to estimate the capacity he would need if he orders twice a week from his butter supplier.He decides to simulate two weeks of this process using the historical distribution mapped to random numbers ranging from 01-00 and the random number table below.
 
-Paul decides to order butter every four days and decides to maintain a level of inventory that is the sum of the four highest consecutive days' demand plus 10%.Based on this two-week simulation, what should his stocking level be for the scenario shown in Table 13-6?
A)340 sticks 
B)251 sticks 
C)319 sticks 
D)125 sticks

Quizplus · Accepted Answer

The Answer of Table 13-6
Paul prepares a variety of Creole and Cajun dishes to the delight of his diners at his restaurant in the French Quarter.Demand for crawfish etouffee follows this historical distribution:
  Each recipe of crawfish etouffee calls for two sticks of butter which the prep chef must buy down the block at a local grocery store.Paul would like to put in a special butter refrigerator and needs to estimate the capacity he would need if he orders twice a week from his butter supplier.He decides to simulate two weeks of this process using the historical distribution mapped to random numbers ranging from 01-00 and the random number table below.
 
-Paul decides to order butter every four days and decides to maintain a level of inventory that is the sum of the four highest consecutive days' demand plus 10%.Based on this two-week simulation, what should his stocking level be for the scenario shown in Table 13-6?
A)340 sticks 
B)251 sticks 
C)319 sticks 
D)125 sticks

Table 13-6 Paul Prepares a Variety of Creole and Cajun Dishes to Dishes