Inventory Management of Meat-Flavor Protein bar The comprehensiveness of the data analyses for inventory management. Cover the issues of order size, reordering point, service level and safety stock. You can use hypothetical data. 1. Order size 2. Reordering Point Bills of Materials- ROP ( reorder point )=d( Demand Rate )LT( Lead Time ) *use Table to do Use of Materials- Isomaltose, Protein powder (WPI,MPC,WPH), Beef Loose powder, almond nuts, Salted Caramel Cookie Crumble, Coconut oil, condensed milk, Mixed oil powder(coconut oil and butter), Buckwheat fiber powder, Medium-chain triglyceride, Beef seasoning, Roasted Black Sesame, glycerin and Phospholipids. 3. Service Level 4. Safety Stock