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A catering company makes batches of three differen...

A catering company makes batches of three different types of pastries to serve at brunches. Each batch requires the services of three different operations, as indicated by the following table: 


The dough, baking, and frosting operations have avail- able a maximum of \( 7.0,3.9 \) , and \( 5.5 \) hours, respectively. How many batches of each type should be made so that the company is operating at full capacity? 


\(5 \) batches of cream puffs, \( 4 \) batches of eclairs, and \( 10 \) batches of Danish rolls 

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