Lesley is the purchasing manager for an organic food restaurant with a banquet room. She needs to create the food purchase orders for tomorrow. Her par-value, on- hand, and special-order requirements are as follows. Help Lesley determine the amount of each item she needs to order. (Spreadsheet hint: Use the ROUNDUP function with zero decimals in the Order Amount column.) Unit case case case lug case Daily Inventory Sheet Item Description Avocados 48 ct. Cauliflower 12 ct. Cucumbers Medium Grapes Red seedless Lettuce Green leaf, 24 ct. Lettuce Romaine, 24 ct. Pears D'Anjou Peppers Green bell, med Pineapples 7 ct. Potatoes Breds Potatoes Peeled, large Squash Yellow #2 Strawberries Driscoll case Par Value On Hand Special Order Order Amount 6 2 3 5 1 3 0 4 1 5 2 4 3 0.5 3 1 7 2 5 4 0 3 0.5 4 1 4 5 2 2 3 1.5 case case case 50-b bag 25-1b bag 30-lb case flat