optimum schedule for purchasing the item to meet the dem 5 A caterer must prepare from tive frut dnioks in stock s00 gal of a panch coataining at lost 20 percent orange juice, tO percent grapefruit juice, and 5 percent cranberry juice. Ir invenlury data are aa shown below how much of each fruit drink should the caterer use to obtain the required composition at minimum total cost? Orange Grapefruit Cranberty Suppy | | Cost S/gal Juice, % luico, % Juice, % gat 200 400 100 50 300 L.50 0.75 2.00 1.75 0,25 40 10 Drink A Drink B Drink C Drink D Drink E 40 20 100 0 0 100