Consider the following situation and make a proper decision table: 'The owners of 'Burgers and More' restaurant are trying to determine how they reorder food and other items they use in the restaurant. If they are going to automate the inventory control functions, they need to articulate their ordering process. In thinking through the problem, they realize that how they reorder depends on whether the item is perishable. If an item is perishable, such as meat, vegetables or bread,

they have a standing order with a local supplier stating that a pre- specified amount of food is delivered each weekday for that day's use

and each Saturday for weekend use. If the item is not perishable, such as straws, cups, and napkins, an order is placed when the stock on hand reaches a certain pre-defined minimum reorder quantity. The owners also realize the importance of the seasonality of their work. Business is not as good in the summer months when the students are off campus as it is during the academic year. They also note that business falls off during Christmas and spring breaks. Their standing orders with all their suppliers are reduced by specific amounts during the summer and holiday breaks.'