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Chicagoland Sweets is a commercial baker that provides baked goods such as cookies and muffins to a number of coffee houses and snack bars around the Chicago area. Flour is an ingredient to many of their products so they use it at a fairly constant rate. They currently follow a policy of ordering 16,000 pounds every four weeks. (That is equivalent to 20 days since Chicagoland Sweets operates 5 days per week and roughly 250 days per year.) Their supplier sells flour in 50 pound bags at a price of $20 per bag. Chicagoland's management estimates that it cost $64 every time that they place an order for flour. Their cost of capital is 25% per year.
a) What are Chicagoland's annual inventory related costs (both holding and ordering) under their current policy? What are their inventory costs per unit sold (i.e., total inventory cost divided by the demand rate)? Can you suggest a better policy?
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