3 A restaurant has been ordering seafood mix from a supplier in Cape Town at a rate of 120000 units per year at a price of R50 per unit. The ordering cost is R66 and the holding cost per unit per year is R18. The restaurant has received a quantity discount of 10% on orders of 1400 units or more from their supplier. On the basis of total inventory costs, should the restaurant take advantage of the discount? (Show full calculations)