Order Amount N 3 Lesley is the purchasing manager for an organic food restaurant with a banquet room. 4 She needs to create the food purchase orders for tomorrow. Her par-value, on-hand, 5 and special-order requirements are as follows. Help Lesley determine the amount of 6 each item she needs to order. (Spreadsheet hint: Use the ROUNDUP function with zero 7 decimals in the Order Amount column) 8 9 Daily Inventory Sheet 10 Item Description Unit Par Value On Hand Special Order 11 Avocados 48 ct case 6 2 3 12 Cauliflower 12 ct. case 5 1 13 Cucumbers Medium case 0 44 Grapes Red seedless lug 4 1 15 Lettuce Green leaf, 24 ct. case 5 2 16 Lettuce Romaine, 24 ct case 3 0.5 17 Pears D'Anjou case 3 1 18 Peppers Green bell, med. case 7 19 Pineapples 7 ct. case 4 20 Potatoes Breds 50-1b bag 3 0.5 21 Potatoes Peeled, large 25-1b bag 4 1 ON 5 TUT Styles 1 F G H 4 B Grapes Red seedless Lettuce Green leaf, 24 ct. Lettuce Romaine, 24 ct. Pears D'Anjou Peppers Green bell, med. Pineapples 7 ct. Potatoes Breds Potatoes Peeled, large 2 Squash Yellow #2 3 Strawberries Driscoll 4 5 6 lug case case case case case 50-1b bag 25-1b bag 30-1b case flat D 4 5 3 3 7 4 3 E 1 2 0.5 1 2 0 0.5 1 2 1.5 5 4 5 3 NA +