Please fill out in this format and make sure to round to the nearest whole number for trend index and current dollar

The sales revenue, food cost of sales, and guests served for your restaurant for the past six months are given as follows For each of the six months: 1. Calculate the average check and average costs of sales food. 2. Using these averages, calculate a trend index number set the trend index for one month 1 at 100% (or 100) and complete the trend index numbers for the remaining five months. 3. With the index numbers identified, convert sales revenue and cost of sales food from historic to current dollars. Round decimals to the nearest hundredth for average check and average cost of sales, food. Round to the nearest whole number for trend index. Round to the nearest whole number for current dollar.