A restaurant purchases chicken breast four times each week and conducts an inventory weekly. The most recent week's deliveries have been: Monday40kgchicken at 190/kg Wednesday25kgchicken at170/kg Friday20kgchicken at 180/kg Saturday45kgchicken at 190/kg Calculate the possible values for 30 go chicken left in inventory on Sunday afternoon using the FIFO, LIFO, weighted average, and most recent price methods. Assuming the restaurant rotates stock properly, provide the value using the actual price method as well.