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Business, 15.04.2020 01:45 veronicatrejoaguiler

Yummy restaurant uses an average of 50 cans of green beans each week. Weekly usage of the green beans has a standard deviation of 3 cans. The restaurant manager is willing to accept no more than a 10 percent risk of stockout during lead time, which is two weeks. Assume the distribution of usage is normal. Find the reorder point. How much of this is safety stock? What is the service level?

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