An Australian winery makes Outback wine, which it bottles and sells in its adjoining restaurant by the case. The winery/restaurant operate 250 days in a year. It costs $1700 to set up, ferment, and bottle a batch of the wine. The annual cost to store the wine in inventory is $1.25 per bottle. The winery has annual capacity to produce 30,000 bottles and demand for the wine is 21,000 bottles annually.

a)Optimal batch quantity (round to nearest bottle)

b)Total annual inventory cost

c)How many batches the winery will make annually

d)How long it will take to complete production on a batch

e)If it was determined the winery only has enough storage space to hold a maximum of 2500 bottles in inventory, what would then be the most they could make in one batch?