A. Given the following information, determine the proper order quantity for each item if the periodic order method is used: Par Stock Usage 72 36 Bourbon 5 Rum 9 Whiskey 36 Item Vodka Gin 48 24 3 Quantity on Hand 24 4 6 4 24 10 B. Should any adjustments to par stock or usage figures be considered for any of the following beverages listed? Which Ones? Why? C. The new manager of the Philly 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 Vodka Gin Daily Usage 4 8 Bourbon 2 Rum 3 Whiskey 1