25. Discuss some of the issues that a small pizza restaurant might face in inventory
management. Would a pizza restaurant use a fixed order quantity or period system for
fresh dough (purchased from a bakery on contract)? What would be the advantages and
disadvantages of each in this situation?
A pizza restaurant must maintain inventories of dough, toppings, sauce, and cheese, and
other supplies such as boxes, napkins, cups, and so on. Because many of these items are
perishable, careful decisions must be made on the quantities to purchase. The perish
ability of the stock-keeping-unit (SKU) relates to the freshness, safety and quality of the
26. Find two examples of using RFID technology to monitor and control SKUs and explain the
advantages and disadvantages of adopting such technology.
The SKUs might be livestock, pallets, medicine, surgery instruments in a hospital, retail
store items, identifying counterfeit brands, patient tracking in hospitals and nursing homes,
27. Interview a manager at a local business about his or her inventory and materials–
management system, and prepare a report summarizing its approaches. Does the system
use any formal models? Why or why not? How does the manager determine inventory-
related costs?
Like many OM issues, many firms, especially small firms, do not take systematic
approaches to decisions. This question can help students understand how inventory