manager for a medium-sized all-suite hotel with a restaurant Billie Mendoza is the purchasing and a banquet hall. She needs to create the food purchase orders for tomorrow, and she wants to make sure that she is geting the best price for the best quality and service. At the beginning of this week, Billie received bids on produce items from Village Produce, City Produce, and Country Produce. She has listed these prices in the following price comparison sheet dentify the best bid price and best company for each of Billie's produce items. (Spreadsheet hint Use the MIN function in the Best Bid $ column.) 10 Description UnitVillage City Country Produce Bid $ Company Paid Best Best Last Price Item Produce Produce Quote 59 48 ct 12 ct Medium Red Green Leaf, 24 ct. Case Romaine, 24 ct D'Anjou 60.30 12.90 $ 11.52 $ 19.50 984 $ 17.82 S 20.58 $ 59.46 13.27 10.91 S19.14 10.27 18.22 20.64 9.28 10.68 14.88 17.28 8.98 17.10 $ 57.94 $ 13.26 11.34 $ 18.72 S 10.02 $ 18.10 $ 20.62 $ 9.02 S 10.08 1498 $ 61.80 $ S 12.80 s 12 Avocados Case Case 14 Cucumbers s 11.10 $ 19.32 $ s 9.53 s $ 17.75 $ $ 20.82 $ $ 8.30 $ $ 10.50 S 50-lb Bag$ 15.06 S 25-lb Bag $ 17.52 S 30-b. Case $ 8.55 $ $18.29 $ 16 Lettuce 17 Lettuce 18 Pears 8.38 $ 10.38 S 14.82 $ 17.22 $ 8.71 $ 18.06 $ 1 Potatoes B Reds s 17 18 $ 9.10 $ 18.30 Yellow #2 Driscoll Flat put on the on bid . Q4 Q5 Q6 Q7 Q8 Q9 Q10