ANNUAL DEMAND
	VEGGIE PIZZA	PEPPERONI PIZZA	CHEESE PIZZA
	300000	250000	360000
	PRODUCTS' STRUCTURE
RAW MATERIALS	VEGGIE PIZZA	PEPPERONI PIZZA	CHEESE PIZZA
FLOUR (gr)	25	25	25
YEAST (gr)	5	5	5
VEGETABLE OIL (mlt)	5	5	5
SUGAR (gr)	2	2	2
SALT (gr)	5	5	5
KETCHUP SAUCE (mlt)	25	25	25
CHEESE (gr)	30	30	40
SWEET PEPPER (gr)	10	0	0
GARLIC (gr)	10	0	0
TOMATO (gr)	20	0	0
MUSHROOM (gr)	20	5	0
PEPPERONI (gr)	0	20	0
Assume that we have 365 days in a year	PRICE per Kg	SHIPMENT COST per each delivery	ANNUAL HOLDING COST per unit
FLOUR	2	0.1	0.4
YEAST	20	0.12	4
VEGETABLE OIL	2.5	0.09	0.5
SUGAR	1	0.09	0.2
SALT	1	0.05	0.2
KETCHUP SAUCE	1.5	0.05	0.3
CHEESE	10	0.1	2
SWEET PEPPER	1	0.1	0.35
GARLIC	2.5	0.12	0.5
TOMATO	1	0.11	0.35
MUSHROOM	3	0.14	0.35
PEPPERONI	20	0.1	4
Formula
EOQ	SQRT 2SD/H	Where S= Set-up cost, D= Demand Rate, H= Holding cost
ROP	Average Daily Sales X Days of Average Lead Time
Demand during Shelf Life	(Annual Demand X Shelf Life)/ 365	( Note: 365 days in a year)

Determine EOQ for each individual raw material?