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 gures 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 gured that the most economical order size or EDQ is approx. 40? {rounding up the decimals}. Would you take the discount? 0 No Q 'r'es 0 Not enough information to answer the