Lesley is the purchasing manager for an organic food restaurantwith a banquet room. She needs to create the food purchase ordersfor tomorrow. Her par-value, on-hand, and special-orderrequirements are as follows. Help Lesley determine the amount ofeach item she needs to order. (Spreadsheet hint: Use the ROUNDUPfunction with zero decimals in the Order Amount column
| Daily Inventory Sheet |
| Item | Description | Unit | Par Value | On Hand | Special Order | Order Amount |
| Avocados | 48ct. | case | 6 | 2 | 3 | |
| Cauliflower | 12ct. | case | 5 | 1 | | |
| Cucumbers | Medium | case | 3 | 0 | | |
| Grapes | Redseedless | lug | 4 | 1 | | |
| Lettuce | Greenleaf, 24 ct. | case | 5 | 2 | 4 | |
| Lettuce | Romaine,24 ct. | case | 3 | 0.5 | | |
| Pears | D'Anjou | case | 3 | 1 | | |
| Peppers | Greenbell, med. | case | 7 | 2 | 5 | |
| Pineapples | 7ct. | case | 4 | 0 | | |
| Potatoes | Breds | 50-lbbag | 3 | 0.5 | | |
| Potatoes | Peeled,large | 25-lbbag | 4 | 1 | 4 | |
| Squash | Yellow#2 | 30-lbcase | 5 | 2 | 2 | |
| Strawberries | Driscoll | flat | 3 | 1.5 | | |
