please post with formulas

3 Chapter 4 Managing Inventory and Production 9. Mario Armando Perez is the kitchen manager at the Asahi Sushi House, Mario's restaurant offers five popular types of sushi roll. Mario keeps care- ful records of the number of each roll type sold, from which he computes each item's popularity index. For March 1, Mario estimates 150 guests will be served. , Mario would like to have extra servings (planned overage) of selected menu items available for sale. Using planned overage, the popularity index of his menu items, and his prior day's carryover information, help Mario determine the amount of new production needed and the total available for the day. At the end of the day, Mario also records his actual number sold in order to calculate his carryover amount for the next day. Using all of the information given, help Mario complete his kitchen production schedule for March 1. Mario's Kitchen Production Schedule: March 1 Popularity Sales Index Forecast Planned Overage 5 Prior Day Carryover New Production Total Available Number Sold Carryover 6 52 Menu Item Spicy Tuna Roll Salmon Special Roll Spicy Shrimp Roll California Roll 34% 10% 5 2 12 30% 5 5 50 20% 5 2 30 BBQ Eel Roll 6% 0 0 5 Total to Serve 100% 150 20 10. Overportioning alcoholic beverages most often causes a significant increase in beverage portion costs, and it will mal