3. Part A. Rudolfo owns Rudolfo's Italian Ristorante in the Little Italy section of New York City, Re was 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). 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) (3) In which category the turnover is the lowest? (2 points) (4) Which category is purchased, used, and replaced the most often? (2 points) (5) Rudolfo's inventory turnover target for this year was 32 times. Did he meet his target? Why or why not? (2 points)