Scenario 3: You have successfully negotiated the draft budget with each department head of the Hotel which has now been approved by the director and implemented 6 weeks ago. You have finalised the financial data of the Hotel for the next management meeting and noticed the following: a. Department Budget Actual Variance Kitchen/Food Cost 28% 32% (-)$ 13467 b. The recently appointed F&B Manager has purchased 240 bottles of Hill of Blessings @ $90 each which represents a saving of $30 per bottle. However this exceeds the par stock level by 220 bottles and has created a cashflow problem, given the negative performance of the kitchen during this period as well. 1. Which reports would you need to prepare for these issues? 2. Who is it essential to involve when these matters need to be discussed? 3. Suggest options to address and rectify these issues. 4. How could the cashflow issue be addressed