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Just Baked is an upscale, specialty cupcake bakery headquartered in Livonia, Michigan. Just Baked got
its start in founder Pam Turkins kitchen when she began to make smore cupcakes for her children. Word of
mouth spread the news and she began to supply cupcakes for office events. As she experimented with more
and more flavors of gourmet jumbo cupcakes, she realized there was significant unmet market demand for
premium cupcakes in the Detroit area. Just Baked grew from one retail store in 2009 to thirteen stores in
early 2013. Most stores are owned and operated by franchisees, though a few are company-owned.
Demand for cupcakes exhibits patterns based on seasons, store location, day of the week, and time of
day. The freshness promise implicit in the name Just Baked had to be supported by the daily baking
and topping of thousands of cupcakes at the Livonia bakery as well as early-morning delivery of cupcakes
to each store.
This document is authorized for use only in Prof Indrajit Mukherjee's Operations Management -II-1 course at Shailesh J. Mehta School of Management, from January 2017 to July 2017.
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This document is authorized for use only in Prof Indrajit Mukherjee's Operations Management -II-1 course at Shailesh J. Mehta School of Management, from January 2017 to July 2017.
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d. Company-owned store Best Service Level Computation. Compute the Best Service Level
SL* for cupcake stocking at company-owned stores.
e. Based on your answers to parts 1c and 1d, why does centralized decision-making for storelevel inventory lead to higher overall profitability for the entire Just Baked supply chain than
the alternative model of allowing franchisees to do their own ordering?
Answers
a. _____________________________________________________________________
b. _____________________________________________________________________
c. _____________________________________________________________________
d. _____________________________________________________________________
e. _____________________________________________________________________
_____________________________________________________________________
2. Exposure Period, Cake Mix for Baking.
a. Review Period. Compute the Review Period for cake mix in days.
b. Lead Time. Compute Lead Time for cake mix in days.
c. Exposure Period. Compute the Exposure Period for cake mix inventory planning.
Answers
a. _____________________________________________________________________
b. _____________________________________________________________________
c. _____________________________________________________________________
3. Stockout and Holding Costs, Cake Mix for Baking.
a. Stockout Costs. Compute the cost of a Stockout of cake mix.
b. Holding Costs. Compute the annual Holding Cost of a pallet of cake mix.
c. Cost of Overstocking through 1 Review Period. Compute the weekly holding cost per pallet
of cake mix.
d. Best Service Level for Cake Mix. Compute the Best Service Level SL* for pallets of cake mix.
Answers
a. _____________________________________________________________________
b. _____________________________________________________________________
c. _____________________________________________________________________
d. _____________________________________________________________________
This document is authorized for use only in Prof Indrajit Mukherjee's Operations Management -II-1 course at Shailesh J. Mehta School of Management, from January 2017 to July 2017.
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Probability
Cumulative
Probability
Cumulative
SL*?
Target Stock Level ID (OUTL)*
Fewer than 2
.10
.10
.30
.40
.55
.95
.04
.99
.007
.997
.003
1.00
Sum:
1.00
* Order Up To Level
b. Order Quantity Computation. Suppose that on next weeks review day, JB finds 2 pallets of
vanilla cake mix on hand. How many pallets should JB order?
Answers
a. _____________________________________________________________________
b. _____________________________________________________________________
5. Ordering Eggs.
a. Economic Order Quantity Computation. Compute the Economic Order Quantity Q* for eggs.
b. Safety Stock Computation. Compute the safety stock of eggs it would take to assure a
99.87% service level.
c. Reorder Point Computation. Compute the Reorder Point for eggs, using the safety stock that
you calculated in 5b.
d. Days of Supply expression of ROP. We could express the Reorder Point rule from part 5c this
way: Order more eggs when the supply is X days. Give an expression for X.
e. Average Eggs on Hand. Compute the average daily quantity of eggs on hand, using your
answers to parts 5a and 5b. Express also in Days of Supply.
f. *Days of Supply CV (challenge question). Suppose that Just Baked reduced its required
service level for eggs from the 3-sigma level of 99.87% to the 2-sigma level of 97.7%.
Express the average on-hand Days of Supply of eggs in terms of the coefficient of variation of
daily demand for eggs CV = /.
This document is authorized for use only in Prof Indrajit Mukherjee's Operations Management -II-1 course at Shailesh J. Mehta School of Management, from January 2017 to July 2017.
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Answers
a. _____________________________________________________________________
b. _____________________________________________________________________
c. _____________________________________________________________________
d. _____________________________________________________________________
e. _____________________________________________________________________
f. _____________________________________________________________________
Hints
1. Best Service Level at each Just Baked store. (Newsvendor Model application)
a. Cost of Understocking Cu. Hint: For the franchisees, running out of cupcakes before the
end of the day imposes an immediate opportunity cost of lost sales equal to the difference
between their cost of $1.25 and the selling price of $2.75. For company-owned stores, the
understocking cost Cu is equal to the difference between their variable cost of $0.50 and the
selling price of $2.75.
b. Cost of Overstocking Co. Hint: For the franchisees, cupcakes left over at the end of the day
cost them the difference between the price they pay and the credit from JB corporate. For
company-owned stores, cupcakes left over cost them only the JB variable cost.
c. Franchisee Best Service Level Computation. Hint : SL* = Cu / (Cu + Co)
d. Company-owned store Best Service Level Computation.
Hint : SL* = Cu / (Cu + Co)
e. Central Ordering Decisions. Hint: Compare answers to c and d above.
2. Exposure Period, Cake Mix for Baking. (Periodic Review: Exposure Period)
a. Review Period. Hint: Weekly planning
b. Lead Time. Hint: LT = time between order placement and order receipt.
c. Exposure Period. Hint: Exposure Period = Review Period + Lead Time.
3. Stockout and Holding Costs, Cake Mix for Baking. (Newsvendor parameters)
a. Stockout Costs. Hint: Stockout Cost = extra labor + extra cake mix cost.
b. Holding Costs. Hint: Annual Holding Cost H = i C
c. Cost of Overstocking through 1 Review Period. Hint: This is your answer to part 3b divided
by 52.
d. Best Service Level for Cake Mix. Hint: SL* = Cu / (Cu + Co).
This document is authorized for use only in Prof Indrajit Mukherjee's Operations Management -II-1 course at Shailesh J. Mehta School of Management, from January 2017 to July 2017.
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4. Target Stock and Ordering Decisions, Cake Mix for Baking. (Periodic Review Q*)
a. Target Stock Level Computation. Hint: Find the first value in the Cumulative Probability
column that is greater than the SL* you computed in part 3d. That number of pallets
represents the best Target Stock Level for vanilla cake mix. This is also known as the Order Up
To Level, OUTL. At each Review Point, Just Baked should count the pallets it has, and then
order the difference between the Target Stock Level and the number of pallets on hand Inet.
b. Order Quantity Computation. Hint: Q* = OUTL on-hand inventory.
5. Ordering Eggs. (Continuous Review: EOQ and ROP computations.)
a. Economic Order Quantity Computation. Hint: Q* =
Second hint: Convert demand and holding costs to daily values.
b. Safety Stock Computation.
Hint: The z-value associated with SL = 99.87 is 3.00. Safety Stock = z
c. Reorder Point Computation.
Hint: ROP = expected demand in Lead Time + Safety Stock.
d. Days of Supply expression of ROP. Hint: answer from 5c / daily demand
e. Average Eggs on Hand. Hint: Iavg = Q/2 + SS. To express in Days of Supply, divide by daily
demand.
f. *Days of Supply CV (challenge question). Hint: SS = zSLEP.
This document is authorized for use only in Prof Indrajit Mukherjee's Operations Management -II-1 course at Shailesh J. Mehta School of Management, from January 2017 to July 2017.
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Notes
This document is authorized for use only in Prof Indrajit Mukherjee's Operations Management -II-1 course at Shailesh J. Mehta School of Management, from January 2017 to July 2017.
This document is authorized for use only in Prof Indrajit Mukherjee's Operations Management -II-1 course at Shailesh J. Mehta School of Management, from January 2017 to July 2017.