Judith Thompson, the manager of the student center cafeteria, has added pizza to the menu. The pizza is ordered frozen from a local pizza establishment and baked at the cafeteria. Judith anticipates a weekly demand of 10 pizzas. The cafeteria is open 45 weeks a year, 5 days a week. The ordering cost is $15 and the holding cost is $0.40 per pizza per year. The pizza vendor has a 4-day lead-time and Judith wants to maintain 1 pizza for safety stock. What is the optimal reorder point

9 pizzas

Explanation:

Given that:

A pizza is ordered frozen from a local pizza establishment and baked at the cafeteria.

Judith anticipates a weekly demand of 10 pizzas.

Opening weeks in a year = 45 weeks

Opening days in a week = 5 days

Daily demand =  10/5 = 2

Ordering cost = $15

Holding cost = $0.40 /pizza/year

Lead time = 4 days

Safety stock = 1 pizza

The objective is to determine the optimal reorder point.

The optimal reorder point = (daily demand × lead time) + safety stock

The optimal reorder point =( 2 × 4 ) + 1

The optimal reorder point = 8 + 1

The optimal reorder point = 9 pizzas

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