Problem
Assume you own a restaurant. What inventory costing method would you prefer, and why? Also, include a discussion as to whether the costing method you would use for your accounting records would follow the actual flow of your inventory.
Book used for this question is Miller-Nobles, T., Mattison, B., & Matsumura, E. M. (2016). Horngren's accounting (11th ed.). Boston, MA: Pearson.
The response should include a reference list. Double-space, using Times New Roman 12 pnt font, one-inch margins, and APA style of writing and citations.