The Sales Director of a Food Supply House to Restaurants

The sales director of a food supply house to restaurants has been analyzing sales for the past two years,and has discovered that sales representatives have been losing sales and giving larger discounts than they should,and giving away too many "freebies" to clients.
-One thing the negotiation training emphasizes is not to make price the focal point of the presentation.This requires the sales representatives to refocus on:

A) positioning the product on quality instead of price
B) practicing saying "I'll have to get back to you on that" when asked about price
C) timing the presentation to mention price last instead of first
D) the pricing sheet to create tiers of discounts
E) their target market to buyers with less money