Question: 3 Homework: HW B: IM Question 5, Problem 12.3 HW Score: 20%, 3 of 15 points Save Part 1 of 6 Points: 0 of 1

3 Homework: HW B: IM Question 5, Problem 12.3 HW Score: 20%, 3 of 15 points Save Part 1 of 6 Points: 0 of 1 Jean-Marie Bourjolly's restaurant has the following inventory items that it orders on a weekly basis. Fil in the blanks in the following table. Remember that annual dollar volume (not wookly) is requested, The restaurant is open 52 weeks a year. (Round dollar volume to the nearest whole number and percentage of dollar volume to two decimal places) ID Item 1 Ribeye steak 2 Lobster til 3 Pasta 4 Salt 5 Napkins 6 Tomato sauce 7 French fries 8 Pepper 9 Garlic powder 10 Trash can liners 11 Tablecloths 12 Fish fiets 13 Prime rib roasts 14 OM 15 Lettuce (0) 16 Chickens 17 Order pads 18 Eggs (case) 19 Bacon 20 Sugar Ordered per Cost Case Annual Dollar % of Dollar Week ($) Volume Volume 2 130 3 245 38,220 9.31 12 23 14,352 3.49 2 312 0.08 2 12 1.248 0.30 14 24 34 35 3 3 468 0.11 3 1.710 0.42 3 12 1,872 0.46 5 32 8.320 2.03 10 143 74,360 18.11 166 51.792 12.61 2 25 24 35 43.680 10.64 14 75 54.600 13.30 2 12 1.248 0.30 7 22 8.000 1.95 5 56 14,560 3.56 2 4 416 0.10 3Pip ||

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