A fast-food restaurant has just launched a new hamburger recipe. All of its products are prepared in small batches, targeting a fill rate P1 = 0.7 at lunch time. The manager observed the demand while the first few batches of the new sandwich were prepared. They were:

3 7 2 0 10 5 4 8 1 6 11 8

a. For the next few days (until better information is gathered) what reorder point should be used?

b. What additional information would you need in order to decide the size of the next batch, now that you have the reorder point?