A meat market manager for a large grocery store is preparing a processing plan to stock the shelves with
sausage, ground meat, and jerky, which he can prepare from beef, pork and venison. Sausage and ground meat
can be made of any mix of the beef, pork and venison, as long at the fat contents are below 15% for sausage and
10% for ground meat. Sausage sells for $5/pound and ground meat sells for $3/pound. Jerky, which sells or
$10/pound, is made in a drying process from beef or venison. In the drying process, there is a 50% loss in weight
for jerky made from beef (e.g., one pound of beef yields 0.5 pounds of beef jerky) and a 30% loss in weight for
jerky made from venison. The market can sell at most 500 pounds of sausage, 1000 pounds of ground meat, and
100 pounds of jerky before their expiration dates. There are currently 1,000 pounds of beef (10% fat content), 500
pounds of pork (8% fat content), and 200 pounds of venison (2% fat content) available for processing.
107. The market manager is concerned about variability in the fat content of beef, noting that it actually can be as
high as 20% and as low as 5%. Perform a sensitivity analysis to determine the effect, first on the amount of beef
used, and then on the revenue. What do the results indicate? Should the manager be concerned?
108. A company manufactures two products. If it charges price for product , it can sell units of product , where
It costs the company $20 to produce a unit of product 1 and $65 to produce a
unit of product 2. How many units of each product should the company produce, and what prices should it charge, to
maximize its profit?
109. A manufacturer can sell product 1 at a profit of $2 per unit and product 2 at a profit of $6 per unit. Three units of raw
material are needed to manufacture one unit of product 1, and 6 units of raw material are needed to manufacture unit of
product 2. A total of 120 units of raw material are available. If any of product 1 is produced, a setup cost of $10 is incurred,
and if any of product 2 is produced, a setup cost of $20 is incurred. Determine how to maximize the manufacturer’s profit.
An oil company produces oil at two wells. Well 1 can produce up to 150,000 barrels per day, and well 2 can produce up to
200,000 barrels per day. It is possible to ship oil directly from the wells to customers in Los Angeles and New York.
Alternatively, the company could transport oil to the ports of Mobile and Galveston and then ship it by tanker to New York
or Los Angeles. Los Angeles requires 160,000 barrels per day, and New York requires 140,000 barrels per day. The costs
(in dollars) of shipping 1000 barrels between various locations are shown below:
110. Determine how to minimize the transportation cost in meeting the oil demands of Los Angeles and New York.
111. An auto company must meet (on time) the following demands for cars: 5000 in quarter 1; 3000 in quarter 2; 6000 in
quarter 3; 2000 in quarter 4. At the beginning of quarter 1, there are 500 autos in stock. The company has the capacity to
produce at most 3600 cars per quarter. At the beginning of each quarter, the company can change production capacity. It
costs $125 to increase quarterly production capacity by one unit. It also costs $60 per quarter to maintain each unit of
production capacity (even if it is unused during the current quarter). The variable cost of producing a car is $2400. A
holding cost of $200 per car is assessed against each quarter’s ending inventory. It is required that at the end of quarter 4,
plant capacity must be at least 5000 cars. Determine how to minimize the total cost incurred during the next four quarters.
A meat market manager for a large grocery store is preparing a processing plan to stock the shelves with
sausage, ground meat, and jerky, which he can prepare from beef, pork and venison. Sausage and ground meat
can be made of any mix of the beef, pork and venison, as long at the fat contents are below 15% for sausage and
10% for ground meat. Sausage sells for $5/pound and ground meat sells for $3/pound. Jerky, which sells or
$10/pound, is made in a drying process from beef or venison. In the drying process, there is a 50% loss in weight
for jerky made from beef (e.g., one pound of beef yields 0.5 pounds of beef jerky) and a 30% loss in weight for
jerky made from venison. The market can sell at most 500 pounds of sausage, 1000 pounds of ground meat, and