Saint John's Hospital foodservice director, Herman Zindu, has a problem. He has the following information about his operation for the month of April, but has forgotten how to compute cost of food sold for the month. Use Herman's figures to compute actual cost of food sold for his operation Inventory March 31 $22,184.50 April Purchases: $11,501.00 Meats Dairy Fruits and vegetables 6,300.00 9,641.00 32,384.00 All others foods Total Purchases Number of employees eating m 2,550 Cost per employee meal $1.25 Inventory on April 30 $23,942.06 Beginning inventory Purchases Goods available for sale Ending inventory Cost of food consumed Employee meals (30 days) Cost of food sold Could Herman have computed this figure if he had not taken a physical inventory on April 30th? Why or why not