Wes and Steve also make homemade hot sauce for use in their food manufacturing process. The sauce, which is NOT perishable, is used at a steady rate of 350 bottles/month. The sauce can be produced at a rate of 80 bottles/day. The kitchen (where the sauce is used) operates 300 days a year. Setup costs are $25 for a run of sauce, and holding costs are $1.50 per bottle. Set up time for each production run of hot sauce is 1 day. NOTE: You must calculate D and u for this problem. Use data provided to calculate D first. Then use D and \# days info to calculate u. ***This is similar to what we discussed in class. *** Use this information to answer the questions on page 3. ANALYSIS 2: Question/Math Workspace Answer: 1. How many bottles should Wes produce to minimize inventory costs (approximately)? (2 pts) 2. How long will it take to produce this quantity? (1 pt) 3. How long will this production quantity last them? (1 pt) 4. What is the total inventory cost for this production quantity? (Note: you may be off