1) What is the order point and how many units should be reordered if a food retailer has an item with a 3 day lead time, 6 day review time, and daily demand of 24 units? Say 35 units are on hand and the retailer must maintain a backup stock of 20 units to maintain a 95 percent service level.

2) Determine the Open-to-Buy if a retailer has a Beginning Inventory of 35,000, Planned Sales 0f $20,000, Planned Net Discounts of $500, and a planned Closing inventory of $50,000?