hw 6 q 7

Structuring a Make-or-Buy Problem Fresh Foods, a large restaurant chain, needs to determine if it would be cheaper to produce 5,000 units of its main food ingredient for use in its restaurants or to purchase them from an outside supplier for $12 each. Cost information on internal production includes the follawing: Fixed overhead will continue whether the ingredient is prodiced internally or externally, No additional costs of purchasing will be incurred beyond the purchase price. If required, round your answers to the nearest whole number. Required: 1. What are the alternatives for Fresh Foods? Make the inqredient in house or buy it externally. 2. List the relevant cost(s) of internal production ond of external purchase, 3. Which alternative is more cost effective and by how much? (Use total cost when giving your answer.) Fixed overhead will continue whether the ingredient is produced internally or externally, No additional costs of purchasing will be incurfed beyond the purchase price. If required, round your answers to the nearest whole number. Required: 1. What are the aiternatives for Fresh Foods? 2. List the relevant cost(s) of internal production and of external purchase. 3. Which alternative is more cost effective and by how much? (Use total cost when giving your answer.) s x 4. Now assume that 20% of the fixed overhead can be avoided if the ingredient is purchased externally, Which alternative is more cost effective and by how much? (Use total cost when giving your answer.) s x