TK's Restaurant Now with a new value and process for bacon, management at TK's Restaurant must re-evaluate the value of the bacon currently in the inventory. Below is a record of purchases during this first month of the transition: Opening Inventory 20 lb. of bacon @ $5.19 per lb. 7th: purchase 10 lb. of bacon @ $5.29 per lb. 15th: purchase 25 lb. of bacon @ $4.61 per lb. 26th: purchase 10 lb. of bacon @ $4.30 per lb. 2. At the end of the month, the steward reports that there is still 26 lbs. of bacon in the storeroom. The Chef has always been a proponent of the FIFO method of evaluation because she has trained her staff to use the method when taking items from the inventory, but still she is curious about LIFO too. The steward on the other hand feels with the number of items needed to be inventoried on a regular basis, the weighted average is the best way to go. Finally, the manager believes that once an item goes into the inventory, it loses its original value and is only worth the cost to replace the item. Based on these differences calculate the closing inventory using these four different methods as well as the cost of food issued. (8 pts) FIFO: LIFO: Weighted Average: Latest Purchase Price