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A restaurant has a production schedule of 2500 plates per week while the demand for the food is at the rate of 1200 plates per

A restaurant has a production schedule of 2500 plates per week while the demand for the food is at the rate of 1200 plates per week. The food production runs have a set up cost of $45 and the stock carrying cost is 12% of the unit cost of inventory. The purchase price is $15 per plate.

Calculate the Economic Batch Quantity

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