Problem #5 Discuss, present the MRP and evaluate the following set up for a restaurant steak burger inventory and recipe Steakhouse Burgers INGREDIENTS • 1 tsp milk • 1 pinch salt 1 pinch black pepper 3 garlic cloves • 1 tsp spoons Worcestershire sauce 1 tsp ketchup 1 pound lean ground beef 2 hamburger buns Predicted Needs for Restaurant Day 1 (Monday) 30 Day 2 (Tuesday) 30 Day 3 (Wednesday) 30 Day 4 (Thursday) 30 Day 5 (Friday) 51 Day 6 (Saturday) 68 Day 7 (Sunday) 52/nProduct Structure Tree Burger Buns (2) Ketchup (1) Milk (1) Inventory Information Item Buns Sauce Hmb (lbs) Ketchup (tsp) Milk (tsp) Worcestershire (tsp) Garlic (cloves) Salt (pinch) Pepper (pinch) Steakhouse Burger Sauce (1) Worcestershire (1) 20 25 Garlic (3) 20 90 70 250 90 2000 1050 Currently On-Hand Scheduled Recpt Safety Stock (day) Order Qty 10 Lot 4 lot 0 Lot 4 lot 10 Fixed Q=25 Fixed Q=90 Fixed Q=256 180 (day 1) 256 (day 1) 20 (day 1) Salt (1) Hamburger (1) 0 0 20 0 0 Pepper (1) Lot 4 lot Lot 4 lot Lot 4 lot Fixed Q=25

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