1) Jean-Marie Bourjollys restaurant has the following inventory items that it orders on a weekly basis: a) Develop an ABC classification for these 20 items b) Explain how the company can use this classification. c) What is the annual dollar volume for all 20 items? a,c) SKU # Inventory Item $ Value/Case # Oredered/Week Total $ % of $ value Category % of $ value per category 1 Ribeye steak 135 3 2 Lobster tail 245 3 3 Pasta 23 12 4 Salt 3 2 5 Napkins 12 2 6 Tomato sauce 23 11 7 French fries 43 32 8 Pepper 3 3 9 Garlic powder 11 3 10 Trash can liners 12 3 11 Table cloths 32 5 12 Fish filets 143 10 13 Prime rib roasts 166 6 14 Oil 28 2 15 Lettuce (case) 35 24 16 Chickens 75 14 17 Order pads 12 2 18 Eggs (case) 22 7 19 Bacon 56 5 20 Sugar 4 2