A lаrge hоtel serves bаnquets аnd several restaurants frоm a central kitchen where labоr is shifted among various stations and jobs. Dessert consumption is virtually constant and known to be 800 desserts a year. Desserts can be produced at a rate of 6 a day, and the hotel is open 200 days a year. It costs $50.00 to set up the dessert preparation station, regardless of how many desserts are then prepared, and each dessert costs $10. The appropriate annual holding cost of a dessert is estimated at 20% of the cost of the dessert due to the risk of spoilage.(Do not round intermediate calculations. If it is necessary, round your answers to four decimal places.)EPQ = Qp = SQRT [(2DS/H)]*SQRT [p/(p-u)], I(max) = Qp*(1-u/p), I(average) = I(max) / 2Q: What is the average inventory?