Jean-Marie Bourjolly's restaurant has the following inventory items that it orders on a weekly basis. Fill in the blanks in the following table. Remember that annual dollar volume (not weekly) is requested. The restaurant is open 52 weeks a year. (Round dollar volume to the nearest whole number and percentage of dollar volume to two decimal places.) Annual Dollar Volume % of Dollar Volume ID # Ordered per Cost/Case Week ($) 4 135 Item 245 3 12 1 Rib eye steak 2 Lobster tail 3 Pasta 4 Salt 5 Napkins 6 Tomato sauce 38,220 14.352 312 1,248 8.54 3.21 0.07 0.28 2 3 15 7 French fries 36 0.10 0.38 8 Pepper 9 Garlic powder 10 Trash can liners 11 Table cloths 12 Fish filets 13 Prime rib roasts A B N o en galego S B Ew e non 468 1,716 1,872 8,320 74.360 51,792 0.42 1.86 16.61 11.57 143 166 14 Oil 24 14 15 Lettuce (case) 16 Chickens 17 Order pads 18 Eggs (case) 19 Bacon 20 Sugar 2 7 5 2 43.680 54,600 1,248 8,008 14,560 416 9.75 12.19 0.28 1.79 3.25 0.09 00 a) What is the highest annual dollar volume for any one item? $ (enter your response as a whole number). b) For the following three questions consider only Rib eye steak, French fries, and Oil 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 total annual dollar volume for all items? $ (enter your response as a whole number)