What reorder point should be used

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Reference no: EM13319818

Suppose that usage of cooking oil at Harry's Fish Fry is normally distributed with an average of 15 gallons/day and a standard deviation of two gallons/day. Harry has just fired the manager and taken over operating the restaurant himself. Harry has asked you to help him decide how to reorder cooking oil in order to achieve a service level which is seven times the risk of stockout (7/8). Lead time is eight days.

A) If cooking oil can be ordered as needed, what reorder point should be used?

B) If a fixed interval of 30 days is specified, how much safety stock should Harry carry?

Reference no: EM13319818

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