A restaurant uses 5,000 quart bottles of ketchup each year. The ketchup costs $3.00 per bottle and is served only in whole bottles because its taste quickly deteriorates. The restaurant figures that it costs $10.00 each time an order is placed, and holding costs are 20 percent of the purchase price. It takes 3 weeks for an order to arrive. The restaurant operates 50 weeks per year. The restaurant would like to use an inventory system that minimizes inventory cost. The restaurant has figured that the most economical order size or EOQ is approx. 409 (rounding up the decimals). Now, suppose that customer demand is constant as given in the problem, but lead time is variable. Assume that the lead time is normally distributed with a mean of 3 weeks and standard deviation of 2 weeks. Find out the safety stock needed to achieve 95% customer service level. 310320330340 None of the above