A large hamburger franchise (Jim's) has documented the standard direct materials quantities and standard materials prices for its regular hamburger. (Click the icon to view the data.) Assume that a Charlottetown, PEI, Jim's sold 4,500 hamburgers yesterday and actually used the following materials. E: (Click the icon to view the data.) 1. Compute the direct materials efficiency variance for onion, mustard, and ketchup. 2. As a manager, what would you learn from the variances and supporting data? 1. Calculate the direct materials efficiency variance for onion, mustard, and ketchup when 4,500 hamburgers were sold. First, identify the formula, then compute the efficiency variance. (Round any interim quantity calculations to the nearest whole dollar. Round your final answers to the nearest cent. Enter ketchup quantity in grams. Label each variance as favourable (F) or unfavourable (U). ) Efficiency variance Onion ( Mustard Ketchup ( 2. As a manager, what would you learn from the variances and supporting data? (Enter the amount as a positive number rounded to the nearest cent.) The efficiency variances suggest that was allotted. The total of these three variances was $ onion, mustard, and ketchup were used than what . This The manager would the variance. i Data Table pric Jim's Standard Direct Materials per Hamburger 1 bun 1 pickle slice 1/8 teaspoon of onion 1/4 teaspoon of mustard 25 g of ketchup 1 hamburger patty Standard Materials Prices Buns ............ $0.11 each Hamburger patties . $0.22 each Pickle slices ...... $0.05 per slice Onion ...... $0.12 Mustard ..... $0.06 Ketchup .... $0.20 per teaspoon per teaspoon per 100 g 1 Data Table Jim's Actual ingredients used to produce 4,500 hamburgers 4,600 buns 4,350 pickle slices 1,255 teaspoons of mustard 4,575 hamburger patties 750 teaspoons of onion 137.5 kg of ketchup Print Print Done Done