an-Marie Bourjolly's restaurant has the following inventory itoms that it orders on a weekly basis. Fill in the blanks in the following table. Remember that nual dollar volume (not weekly) is requested. The restaurant is open 52 weeks a year. (Round dollar volume to the nearest whole number and orcentage of dollar volume to two decimal places.) a) What is the highest annual dollar volume for any one item? (enter your rosponse as a whole number). b) For the following three questions consider only Rib oye steak, French fries, and Oal items for relative classification (these are some of the items for which you computed the metrics) Given the percentages of dollar volume, the class of Rib eye steak is The class of French fries is The class of Oil is c) What is the fotal annual dollar volume for all iteme? (enter your response as a whole number). \begin{tabular}{lrrrc} \hline ID Item & #OrderedperWeek & Cost/Case($) & AnnualDollarVolume & %ofDollarVolume \\ \hline 1 Rib eye steak & 3 & 140 & 21840 & 5.07 \\ 2 Lobster tail & 3 & 245 & 38,220 & 8.87 \\ 3 Pasta & 12 & 23 & 14,352 & 3.33 \\ 4 Salt & 2 & 3 & 312 & 0.07 \\ 5 Napkins & 2 & 12 & 1,248 & 0.29 \\ 6 Tomato sauce & 12 & 25 & 15600 & 3.62 \\ 7 French fries & 30 & 48 & 74880 & 17.38 \\ 8 Pepper & 3 & 3 & 468 & 0.11 \\ 9 Garlic powder & 3 & 11 & 1,716 & 0.40 \\ 10 Trash can liners & 3 & 12 & 1,872 & 0.43 \\ 11 Table cloths & 5 & 32 & 8,320 & 1.93 \\ 12 Fish filets & 10 & 143 & 74,360 & 17.26 \\ 13 Prime rib roasts & 6 & 166 & 51,792 & 12.02 \\ 14 Oil & 3 & 21 & 3276 & 0.76 \\ 15 Lettuce (case) & 24 & 35 & 43,680 & 10.14 \\ 16 Chickens & 14 & 75 & 54,600 & 12.68 \\ 17 Order pads & 2 & 12 & 1,248 & 0.29 \\ 18 Eggs (case) & 7 & 22 & 8,008 & 1.86 \\ 19 Bacon & 5 & 56 & 14,560 & 3.38 \\ 20 Sugar & 2 & 4 & 416 & 0.10 \end{tabular}