A restaurant purchases chicken breast four times a week and conducts an inventory weekly. The most recent weeks deliveries have been Monday-20# chicken at $1.87/pound wendsday-25# chicken at $1.86/pound Friday- 20#chicken at $1.92/pound Saturday-45# chicken at $1.93/pound calculate the value of 30# chicken left in the inventory on sunday afternoon for the FIFO, LIFO, weight average, and most recent price methods. assuming the restaurant rotates stock properly, provide the value using the actual price method as well