course : cost accounting

i did put the questions with my lecture template sample

Tom Yum Goong, a Thai restaurant in SS2 Petaling Jaya is trying to identify the optimal order quantity for their special tom yum ingredients. The restaurant predicted that it will sell 440,400 bowls every year at an average selling price of RM6 per bowl. They purchase the ingredients directly from a supplier in Thailand at a rate of RM2.50 per bowl. The costs for storing the ingredients are RM1.30 per bowl. Ordering costs are RM300 per order because it has to be transported from Thailand Required: a Calculate the EOQ (economic order quantity). (4 marks) b. Calculate the total inventory cost if orders are placed : (1) 1 time (it) 20 times (11) 30 times 50 times 2.0 21 EOQ 2 DC ch D=demand (the total demand for material during the given period or the annual quantity used co=Cost per order that comprises of cost of placing and receiving an order. cb = The annual cost of holding carrying/storage of one unit of material 2.2 Total inventory cost No of orders 1 time 20 times 30 times 50 times Order size D No of order Storage cost Corder size/2 x 5 cost of storage) Design Layout References Mailings Review View Help Tell me what you want to do 5 cost of storage) Ordering cost No of order x cost per oder Total cost