Angie March owns a catering company that stages banquets and parties for both individuals and companies. The business is seasonal, with heavy demand during the summer months and year-and holidays and light demand at other times. Angie has gathered the following cost information from the past year: (a) Identify the high and low points. Using the high-low method, compute the ovarhead cost per labor hour and the food overhead coat per month. (Round variable cost to 2 decimal places, eg. 15.25 and fixed cost to 0 decimal places, e.8. 5,275.)