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- Explain Backward scheduling?Day 17 Problem The following data is from Penny’s Purse Company. They budgeted to manufacture and sell 2,000 purses but actually manufactured and sold 1,900 purses. The following data is provided: Price and Variable Costs Per Unit: Standard Actual Sales Price $75.00 $85.00 Direct Materials Cost 8.00 9.00 Direct Labor Cost 12.00 10.00 Expected Fixed Costs in Total: Manufacturing $95,000 $75,000 General, Selling, and Administrative 40,000 45,000 Calculate the flexible budget variances for Penny’s Purse Company and indicate whether each variance is Favorable (F) or Unfavorable (U)Question 8 The following Level 0 MRP information is given for a personal computing system. Monitors for these computing systems are a Level 1 item and each computer receives only one monitor. Using a lead time of one week, what are the Level 1 Gross Requirements for Monitors? Assume any inventory on hand will be used as soon a possible. Group of answer choices a. 1100 in week 3, 600 in week 4, 300 in week 5 b. 1100 in week 2, 600 in week 3, 300 in week 4 c. 500 in week 1, 600 in week 2, 200 in week 3 d. 500 in week 2, 600 in week 3, 200 in week 4 e. Impossible to determine from this information
- Question 7 The following Level 0 MRP information is given for a personal computing system. Using a lead time of two weeks, what are the Net Requirements for computing systems based on the MRP table below. Assume any inventory on hand will be used as soon a possible. Group of answer choices a. 2500 in week 3, 3000 in week 4, 4500 in week 5 b. 2500 in week 1, 3000 in week 2, 4500 in week 3 c. 1500 in week 3, 3000 in week 4, 2000 in week 5 d. 1500 in week 1, 3000 in week 2, 2000 in week 3 e. Impossible to determine from this informationExplain Bottleneck Analysis?QUESTION 4 a. Why is the capacity decision important? b. Describe six tactics for matching capacity to demand. c. The staff training center at a large regional telecommunications company provides training sessions in Microsoft office to all employees. Assume that the capacity of this training system was designed to be 2000 employees per year. Since the training center was first put in use, the program has become more complex, so that 1500 now represents the most employees that can be trained per year. In the past year, 1350 employees were trained. i. Calculate the efficiency of this system. ii. Calculate the utilization of this system. d. A factory produces 2000 units a month. If design capacity is 3000 and efficiency is 80%. i. Calculate the utilization rate. ii. Calculate the effective capacity.
- question: How much profit is added if you are given an additional 50 Yards of Material?Briefly explain what is mean by float/slack?1. Develop a level production plan for Covolo Diving Gear. What are the advantages and disadvantages of this plan? Could Covolo implement a pure chase plan, given the current capacity? Why? If sales continue to grow, what are the implications for production capacity at Covolo?
- Define enterprise resource planning (ERP) system?Question 1 "Every organization can be viewed as a set of loosely coupled network activities from the acquisition of raw material to the PT (production and transportation) of intermediate and finished goods (FG) up until the transportation of FG directly to the customer or a retail outlet. It is inventory (including work in progress WIP) that makes it "loosely" coupled, where inventory is defined as the accumulation and storage of products to be consumed in the next step of the network." Source: Adapted from Fordyce (2020) Analyse the above statement and justify if you agree or disagree with the sentiment of the author. Substantiate your answer.Several guests have complained that the fish was not fresh at last night’s banquet and they are feeling ill. The event planner is decidedly upset and concerned about the attendee’s well-being. What steps should the food and beverage director take to ensure the safety of these and future? Question 9 options: a) Close the kitchen and clean everything. b) Call the health department and report the bad food item. c) Make sure all guests who ate the fish go to the hospital to be checked out. d) Call the fish vendor and return the unused fish for credit.