Ann Chovies, owner of the Perfect Pasta Pizza Parlour, uses $20$ pounds of pepperoni each day in preparing pizzas. Order costs for pepperoni are $$10\mathrm{.}00$ per order, and holding costs are $4$ cents per pound per day. Lead time for each order is $3$ days, and the pepperoni itself costs $$3\mathrm{.}00$ per pound.

Without allowing for safety stock, what reorder point should be used to reorder pepperoni?

Question $1$ options:

$60$ pounds remaining

$100$ pounds remaining

$80$ pounds remaining

$40$ pounds remaining

$20$ pounds remaining