Judith Thompson, the manager of the student center cafeteria, has added pizza to the menu. The pizza is ordered frozen from a local pizza establishment and baked at the cafeteria. Judith anticipates a weekly demand of $10$ pizzas. The cafeteria is open $45$ weeks a year, $5$ days a week. The ordering cost is $$15$ and the holding cost is $$0\mathrm{.}40$ per pizza per year. The pizza vendor has a $4-$day lead$-$time and Judith wants to maintain $1$ pizza for safety stock. What is the optimal reorder point?