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SITUATION 3A - UTILIZATION OF A CONSTRAINED RESOURCE Belair Bistro identified that the caf's main bottleneck is Chef Pierre's time. The manager is currently reviewing the quantity of each item that should be produced on a daily basis. During the afternoon, Pierre usually spends his time baking macarons and quiches. Everyday, the caf sells out of the boxes of macarons and quiches. The demand for both products therefore far exceed the daily production of the caf. The following information about the products is provided to you by the manager: Quiche Box of 12 macarons $30 $18 $12 Selling Price per unit Variable Costs Contribution Margin W $18 $15 $3 Chef Pierre explained that the macarons are an art and require a lot of time and precision to make. He therefore spends 18 minutes of his time on each box of 12 macarons while a quiche only requires 8 minutes of his time. REQUIRED: 1. Which product should be prioritized by Chef Pierre in order to ensure that Belair has the highest profit? 2. What qualitative factors should you consider when selecting which product should be prioritized? SITUATION 3B - UTILIZATION OF A CONSTRAINED RESOURCE - DATA ANALYTICS WITH EXCEL SOLVER 1. Find the optimal product mix for Belair Bistro considering all products made by Pierre. In your analysis, you must consider the following constraints: You cannot produce more than the estimated demand for the product You must produce at least 75 croissants each day The number of quiches should equal the number of sandwiches. iv. The total Direct Labour minutes cannot exceed 3,404 minutes. i. ii. ill. Below is the current production of Belair Bistro. CM per unit DL Minutes CM/OLM Demand Current Production Macaron (box) $12 18 $0.67 80 50 Cookies $1 3 $033 75 S75 Pie Muffin Croissant $5.70 $0.70 $120 10 1 6 $0.57 $0.70 $0.20 37 60 85 40 45 75 Danish $1.20 7 $0.17 30 30 Bread $0.95 0.6 $1.58 140 100 Quiche Sandwich $3 $1.25 8 3 $0 38 $0.42 251 35 20 20 Scones Crme Brule $0.45 $2.40 1.2 5 5038 $0.40 20 24 20 20 Cake $14 25 SOSG 36 30