1. Given the following information, determine the proper order quantity for each item if the periodic order method is used. Quantity Item Par Stock Usage on Hand Smirnoff Vodka 72 48 24 Gordon's Gin 36 24 Jack Daniels 5 3 Canadian Club Dewar's White Label 36 24 Should any adjustments to par stock or usage figures be considered for any of the beverages listed? Which? Why? 2. The new manager of the Philby Hotel plans to do the beverage purchasing for the property using the perpetual inventory method. She wants to reorder the items in the following list approximately every two weeks and plans to use a safety factor of 50 percent for calculating par stock and reorder point. Delivery requires six days. Storage space is ample. Given the daily usage figures listed here, determine par stock, reorder point, and reorder quantity for each item. Item Daily Usage Gilbey's Gin Relska Vodka 3. The New Amsterdam Hotel Ron Rico Light Rum - CO N OO A Cutty Sark Scotch uses the perpetual inventory Bushmill's Irish method for purchasing beverages. The training director is about to teach a new employee how to fill out purchase request forms (as illustrated in Figure 13.4) daily for those beverages that have just reached the reorder point. The employee has been trained as a bartender but has never worked with a perpetual inventory. a. Describe in detail a suitable step-by-step procedure for the training director to follow. b. How can the manager monitor the job performance of this new employee after the training period