1. Table 1 shows all ingredients that are kept in stock in a restaurant storeroom. The 20 different ingredients vary in amount depending on usage and unit cost. The usage of ingredients results from demand forecasts of different dishes served in the restaurant throughout the year. Table 1: Ingredients according to its usage and unit cost Stock Usage Cost Usage % of total Cumulative Inventory Inventory Inventory Inventory No. per per value usage % of total classification classification classification classification year year value usage value according to according to the according to the according to usage value consequences of uncertainty of deterioration stock-out supply risk 1 70 20.00 1,400.00 2 450 2.75 1,238.00 3 1,000 0.90 900.00 4 95 8.50 808.00 5 520 0.54 281.00 6 73 2.30 168.00 7 520 0.22 114.00 8 170 0.65 111.00 g 250 0.34 85.00 10 250 0.30 75.00 11 400 0.14 56.00 12 80 0.63 50.00 13 230 0.21 48.00 14 400 0.12 48.00 15 500 0.09 45.00 16 50 0.88 44.00 17 70 0.57 40.00 18 50 0.64 32.00 19 50 0.32 16.00 20 20 0.50 10.00 Total 5,569.00