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Herman Hahn is attempting to set up an integrated forecasting and inventory control system for his hardware store, Hahn's Hardware. When Herman indicates that outdoor lights are a seasonal item on the computer, he is prompted by the program to input the seasonal factors by quarter. Unfortunately, Herman has not kept any historical data, but he estimates that first- quarter demand for the lights is about 30 percent below average, the second quarter demand about 20 percent below average, third-quarter demand about average, and fourth- quarter demand about 50 percent above average. What should he input for the seasonal factors?
Suppose a British computer firm is acquiring a smaller competitor located in Frankfurt, Germany. What are two likely differences in the way these two firms carry out the decision m
A firm uses a serial assembly system and needs answers to the following- a. A desired output of 900 units per shift (7.5 hours) is desired for a new processing system. The syst
A computer-supply mail order house has a memory chip in inventory that it sells to customers around the country. A Japanese manufacturer supplies the item using airfreight. It has
Discuss several advantages of linear programming; clearly explain the reasons for your choices.
What are programmed and non-programmed decisions? Programmed decisions are which made in accordance with some procedure, rule or habit. Non-Programmed decisions are those which
Peter Belington Stereo, Inc. supplies car radios to auto manufacturers and is going to open a new plant. The company is undecided between Detroit and Dallas as the site. The fixed
QUALITY TPIS ON EFFECTIVE PLANNINGuestion #Minimum 100 words accepted#
Briefly discuss benchmarking as process improvement tool. Explain six types of benchmarking and give four reasons why some businesses have failed to derive maximum benefit from it.
Rules of the IRS and department of labor determine which workers quailfy as indenpendent contractor?
A fast-food restaurant buys hamburger buns from a national bakery supplier. The daily usage of buns at the restaurant is normally distributed with an average of 160 and standard de
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