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A restaurant orders non-perishables every week.The restaurant uses 8# of cous cous each week and management wants a safety net of 4# of cous cous

A restaurant orders non-perishables every week.The restaurant uses 8# of cous cous each week and management wants a safety net of 4# of cous cous in inventory at the end of each order period.If there are 3# of cous cous on hand currently, how much cous cous should be purchased for next week (periodic inventory system)?

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