Reference no: EM13579454
Lucky and Cody have decided to cater the 1st Annual Vet Conference. This would give then a good chance to show their dog-friendly food for a large amount of visitors.
For this conference they would like to serve two items, chicken and lamb. The chicken and lamb will have to go through many steps to be properly served to Lucky's specification. All food will have to go through each step for it to be served.
The first step is to marinate the food in delicious brine. Each chicken takes 18 minutes to marinate and each lamb takes 15 minutes. There is only 60 hours available for marinating.
After the food is marinated, it must be dried. It takes 0.27 hours to dry chicken and 0.58 hours to dry the lamb. Cody has calculated that 105 hours of drying are available for the conference.
After the chicken and lamb is dry, the meat now has to be grilled. It takes 0.16 hours to grill a marinated, dried chicken, and it takes 0.20 hours to grill a marinated, dried, lamb. Lucky has 40 hours available for cooking meat for the conference.
Lucky must put his finishing touches on all dishes before they are served. Lucky must prepare each plate with the marinated, dried, grilled meat and put on all sauces and sides. It takes Lucky 32.8 minutes to prepare each chicken dish and 20 minutes to prepare each lamb dish. Lucky does a large staff to help him at the conference; therefore Lucky will have 138 hours of help for finishing touches.
Notice the Change in hours from the previous question.
Cody and Lucky earn a profit of $ 1.90 for each chicken served and $ 2.40 for each lamb served. Cody and Lucky want to make as much money as possible during this conference.
Solve this problem using Risk Solver, and answer the following questions. Each of the questions are independent. Do not mix details of the questions together. Put another way, solve question 1 then restart the problem and solve question 2.
1. Cody and Lucky believe that they have a really good lamb. They would want to cater a conference exclusively serving lamb with the exact constraints for the Vet conference. They would like you to tell them at what profit will lamb have to be for them to only make lamb and no chicken.
2. Cody believes it may be able to reduce the time required for marinating to 16 minutes for chicken and 12 minutes for lamb. How will this affect the solution?
3. Culinary students from York have volunteered to provide 138 minutes of free work for finishing touches. Lucky can only use them for finishing touches or he can use at another date. He will use them if they have work to do or otherwise they just get in the way. Should he allow the culinary students to help out?
4. Lucky is thinking of renting an additional drier for the conference. 20 additional drying hours can be provided for $900. Should it make the investment?
5. The grill had to be shut down for 3 hours, reducing the available grilling hours from 40 to 37. What effect will this have on the solution?