3. Part A. Rudolfo owns Rudolfo's Italian Ristorante in the Little Italy section of New York City. He compare last year's costs to this year's costs on his food expense schedule to see how he performed in each. food category. (1) Help Rudolfo complete his schedule by filling in the blanks in the chart below (6 points). Rudolfo's Food Expense Schedule Last Year % of Food Sales This Year % of Food Sales $2,836,517 $3,087,564 Food Sales Cost of Food Sold Meats and Seafood $386,734 $445,982 Fruits and Vegetables 122,915 165,178 Dairy 71,951 52,858 Baked Goods 20,985 29,731 Other 323,778 303,927 Total Cost of Food Sold Part B. In addition to calculating the food cost percentage for each of his food categories, Rudolfo wishes to calculate his inventory turnover for the year. (2) Complete Rudolfo's inventory turnover table below. Assume that cost of food sold, part A., and cost of food consumed, part B., are the same for Rudolfo's. (6 points) Rudolfo's Food Inventory Turnover This Year's Inventory Category Beginning This Year's Ending Cost of Average Inventory Inventory Food Value Turnover Inventory Inventory Consumed Meats and Seafood $21,476 $17,489 $445,982 Fruits and Vegetables $1,708 $1,015 $165,178 Dairy $772 $372 $52,858 Baked Goods $160 $131 $29,731 Other $10,538 $11,035 $303,927 Total (3) In which category the turnover is the lowest? (2 points) (4) Which category is purchased, used, and replaced the most often? (2 points) i ca ama (5) Rudolfo's inventory turnover target for this year was 32 times. Did he meet his target? Why or why not? (2 points) 5722 bint boot to 100