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Lesley is the purchasing manager for an organic food restaurant with a banquet room. She needs to create the food purchase orders for tomorrow. Her par$-$value, on$-$hand, and special$-$order requirements are as follows. Help Lesley determine the amount of each item she needs to order. $($Spreadsheet hint: Use the ROUNDUP function with zero decimals in the Order Amount column.$)$

Use the ROUNDUP function with zero decimals in the Order Amount column.

$\backslash$table$[[$Daily Inventory Sheet$],[$Item$,$Description,Unit,Par Value,On Hand,Special Order,Order Amount$],[$Avocados$,48ct,$case,$6,2,3,7],[$Cauliflower$,12ct,$case,$5,\},6,10],[$Cucumbers$,$Medium,case,$3,0,0,3],[$Grapes$,$Red seedless,lug,$4,1,5,0],[$Lettuce$,$Green leaf, $24ct,$case,$5,2,7,10],[$Lettuce$,$Romaine, $24ct,$case,$3,0\mathrm{.}5,4,7],[$Pears$,$D'Anjou,case,$3,1,4,6],[$Peppers$,$Green bell, med.,case,$7,2,9,14],[$Pineapples$,7$ ct$.,$case,$4,0,4,8],[$Potatoes$,$B reds,$50-$lb bag,$3,0\mathrm{.}5,4,],[$Potatoes$,$Peeled, large,$25-$lb bag,$4,1,6,],[$Squash$,$Yellow #$2,30-$lb case,$5,2,7,9],[$Strawberries$,$Driscoll,flat,$3,1\mathrm{.}5,5,]]$