he manager of the student center cafeteria, has added pizza to the menu. The pizza is ordered frozen from a local pizza establishment and baked at the cafeteria. She anticipates a weekly demand of 10 pizzas. The cafeteria is open 45 weeks per year. The ordering cost if $15 and the holding cost is $0.40 per pizza per year. The pizza vendor has a one week lead-time and the manager wants to maintain 1 pizza for safety stock. What is the optimal reorder point