Daniel owns a restaurant that serves many premium products to its customers. They rotate in seasonal dishes to celebrate holidays and events throughout the year and these dishes often require specialized ingredients that are not used in other items the restaurant serves. The specialized ingredients are often expensive and not shelf stable so they must be disposed of after the holiday has passed. What inventory model should Daniel consider using for these specialized ingredients? Daniel owns a restaurant that serves many premium products to its customers. They rotate in seasonal dishes to celebrate holidays and events throughout the year and these dishes often require specialized ingredients that are not used in other items the restaurant serves. The specialized ingredients are often expensive and not shelf stable so they must be disposed of after the holiday has passed. What inventory model should Daniel consider using for these specialized ingredients? MRP EOQ Single Period ABC