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A restaurant orders non-perishables every week. The restaurant uses 12# of lentils each week, and management wants a safety net of 3# of lentils in

A restaurant orders non-perishables every week. The restaurant uses 12# of lentils each week, and management wants a safety net of 3# of lentils in inventory at the end of each order period.If there are 5# of lentils on hand currently, how much lentils should be purchased for the next week (periodic inventory system)?

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