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Calculate the value of chicken left in inventory

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Reference no: EM133022290

Question - A restaurant purchases chicken breast four times each week and conducts an inventory weekly.

The most recent week's deliveries have been:

a. Monday - 20# chicken at $1.87/pound

b. Wednesday - 25# chicken at $1.86/pound

c. Friday - 20# chicken at $1.92/pound

d. Saturday - 45# chicken at $1.93/pound

Calculate the value of 30# of chicken left in inventory on Sunday afternoon for the FIFO, LIFO, Weighted Average, and Most Recent Price methods. Assuming the restaurant rotates stock properly, provide the value using the Actual Price method as well.

Reference no: EM133022290

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