Problem #5 MRP

Problem #5 Discuss, present the MRP and evaluate the following set up for a restaurant steak burger inventory and recipe Steakhouse Burgers INGREDIENTS - 1 tsp milk - 1 pinch salt - 1 pinch black pepper - 3 garlic cloves - 1 tsp spoons Worcestershire sauce - 1 tsp ketchup - 1 pound lean ground beef - 2 hamburger buns Predicted Needs for Restaurant Day 1 (Monday) 30 Day 2 (Tuesday) 30 Day 3 (Wednesday) 30 Day 4 (Thursday) 30 Day 5 (Friday) 51 Day 6 (Saturday) 68 Day 7 (Sunday) 52 Product Structure Tree Inventory Information \begin{tabular}{ll} Item & Currently On-Han \\ \hline Buns & 20 \\ Sauce & 25 \\ Hmb (lbs) & 20 \\ Ketchup (tsp) & 90 \\ Milk (tsp) & 70 \\ Worcestershire (tsp) & 250 \\ Garlic (cloves) & 90 \\ Salt (pinch) & 2000 \\ Pepper (pinch) & 1050 \end{tabular} ScheduledRecpt180(day1)256(day1)20(day1)SafetyStock(day)100100002000OrderQtyLot4lotLot4lotFixedQ=25FixedQ=90FixedQ=256Lot4lotLot4lotLot4lotFixedQ=25 Problem #5 Discuss, present the MRP and evaluate the following set up for a restaurant steak burger inventory and recipe Steakhouse Burgers INGREDIENTS - 1 tsp milk - 1 pinch salt - 1 pinch black pepper - 3 garlic cloves - 1 tsp spoons Worcestershire sauce - 1 tsp ketchup - 1 pound lean ground beef - 2 hamburger buns Predicted Needs for Restaurant Day 1 (Monday) 30 Day 2 (Tuesday) 30 Day 3 (Wednesday) 30 Day 4 (Thursday) 30 Day 5 (Friday) 51 Day 6 (Saturday) 68 Day 7 (Sunday) 52 Product Structure Tree Inventory Information \begin{tabular}{ll} Item & Currently On-Han \\ \hline Buns & 20 \\ Sauce & 25 \\ Hmb (lbs) & 20 \\ Ketchup (tsp) & 90 \\ Milk (tsp) & 70 \\ Worcestershire (tsp) & 250 \\ Garlic (cloves) & 90 \\ Salt (pinch) & 2000 \\ Pepper (pinch) & 1050 \end{tabular} ScheduledRecpt180(day1)256(day1)20(day1)SafetyStock(day)100100002000OrderQtyLot4lotLot4lotFixedQ=25FixedQ=90FixedQ=256Lot4lotLot4lotLot4lotFixedQ=25