There are 10 tabs on the excel sheet that all needs to be answered and complete

Q 1
    Chapter 4, Question 1
    Olan Haynes is responsible for managing the inventory at the Dobie Road Retirement Center. Olan purchases a variety of items by the case, but he prefers to inventory all of these items in other ways.
For example, he purchases beets by the case. Each case of beets contains 6 cans. But Olan wants to calculate his inventory value based on the number of cans of beets he has in inventory, not the number of cases. Use the following chart to calculate the prefe
ed inventory unit value (e.g., dollars per can, jar, or bottle) that Olan should use for each item listed, based on the purchase unit cost of each item Olan holds in his inventory.
    Inventory Item    Purchase Unit    Purchase Unit Cost    Prefe
ed Inventory Unit    Inventory Units per Case    Prefe
ed Inventory Unit Value $
    Beets    1 case    $18.00    can    6    $3.00
    Chicken base    1 case    $96.12    jar    12    $8.01
    Catsup    1 case    $19.44    bottle    24    $0.81
    Soy sauce    1 case    $22.80    gallon    4    $5.70
    Cocoa mix    1 case    $21.50    bag    10    $2.15
&L&"Arial,Regular"&12Chapter 4Q 1
Q 2
    Chapter 4, Question 2
    Jack Stills operates the Spartan Restaurant. He is taking the end-of-month inventory in the restaurant’s bar. When calculating the value of his spirits, he uses the “tenths” method of estimating product value. He has accounted for all of the spirits product held in his liquor storage area and is now calculating the value of his “behind the bar” inventory. He has completed this process for all of the products he serves except gin. Help him a
ive at the ending inventory value for gin by completing the following portion of his Spirits inventory value sheet.
    Product    Cost Per
750 ml Bottle    Amount on Hand (750 ml)    Product Value
    Seagram’s    $11.50    2.3    $26.45
    Well Gin    $7.50    4.6    $34.50
    Bombay    $17.50    2.2    $38.50
    Bombay Sapphire    $19.50    2.9    $56.55
    Tanqueray    $16.50    1.0    $16.50
    Tanqueray Ten    $19.00    1.7    $32.30
    Tanqueray Rangpur    $19.00    2.3    $43.70
    Gordon’s    $10.75    1.5    $16.13
    White Satin    $22.50    0.8    $18.00
    Total Value    $143.75    19.3    $282.63
&L&"Arial,Regular"&12Chapter 4Q 2
Q 3
    Chapter 4, Question 3
    Kyle Minoge manages the four-person ingredient room staff at the 800- bed Parkview Hospital. One tool Kyle has developed to help monitor his inventory levels on a daily basis is a requisitions and issues record that records daily all of the inventory items requested by the kitchen’s production staff and issued by Kyle’s storeroom staff. The record Kyle maintains also indicates the monetary value of the issues made. Help Kyle complete part of yesterday’s requisitions and issues record below.
    Parkview Hospital Requisitions and Issues Record
    Item    Storage Unit    Unit Cost    Requested Amount    Issued Amount    Issued Unit    Total Cost
    Flour    25-lb. bag    $25.00    25 lb.    1    bags    $25.00
    Beef base    1-lb. jar    $7.15    3 lb.    3    jars    $21.45
    Roast beef (top round)    lb.    $6.24    50 lb.    54    pounds    $336.96
    Potatoes (redskin)    40-lb. box    $15.00    78 lb.    2    boxes    $30.00
    Broccoli (frozen)    3-lb. box    $2.55    61 lb.    21    boxes    $53.55
&L&"Arial,Regular"&12Chapter 4Q 3
Why do you think the amount of roast beef, potatoes and
occoli requested by the kitchen staff yesterday was different than the amount issued by Kyle’s ingredient room staff?
Answer: Because the nature of potatoes , roast beef and
occoli make it impossible to exactly match the amount.
Q 4
    Chapter 4, Question 4
    Robin Christopher uses bin cards to manage the wine inventory at the Michelin-sta
ed Riverside Restaurant. Each of the wines held in inventory has its own bin card. The bin card for Hundred Acre Cabernet, listed on the menu for $450 per bottle, is presented below, along with its purchase and sales activity for the month of October. Make the appropriate entries on the card for the month of October to determine how much of this wine Robin should have in inventory on each of the days listed including the end of the...