A purchaser uses the perpetual inventory method. Her chef requests a par stock of 200 # sugar because the chef uses 23 # of it each and every day. The purchaser needs to place an order two days in advance of delivery with her dry goods purveyor. Her chef also requests a one-day supply of all non perishables be treated as a safety netthat's a 23 # safety net for the sugar. From this information, calculate the reorder point and reorder quantity for sugar.