A restaurant uses 100 per week or 5,000 quart bottles of ketchup each year. The ketchup costs $3.00 per bottle and is served only in whole bottles because its taste quickly deteriorates. The restaurant figures that it costs $10.00 each time an order is placed, and holding costs are 20 percent of the purchase price. It takes 3 weeks for an order to arrive. The restaurant operates 50 weeks per year. The restaurant would like to use an inventory system that minimizes invenfory cost. The restaurant has figured that the most economical order size or EOQ is approx. 409 (rounding up the decimals). What is the total ordering cost of this policy 122 132 100 152 None of the above