Can you help me with this project! All questions are included in the attachment form.

Individual Project 2 Variance Analysis - 25 points Due in class March 21st, 2016 (notice date change from the syllabus) Sarah's Salad Supplier is a high-end producer of different pre-packaged salads that are sold to some of the best restaurants in the world. Following is the company's April contribution report comparing budgeted and actual results for their chicken salad. Actual 24,700 Master Budget 25,000 Revenues 494,000 500,000 Direct materials: Chicken Salad Ingredients Salad Dressing Direct labor Variable overhead 204,930 133,425 19,240 38,400 51,800 210,000 135,000 18,750 40,000 50,000 Total variable costs 447,795 453,750 Contribution margin 46,205 46,250 Chicken salad sold Standard costs for one chicken salad are Chicken 1.2 pounds @ $7.00/pound Salad Ingredients 12 ounces @ $0.45/ounce Salad Dressing 0.6 ounces @ $1.25/ounce Direct labor $9.60/hour (10 minutes per unit at $0.16 per minute) Variable OH $12.00/hour (10 minutes per unit at $0.20 per minute) Variable overhead is applied on the basis of direct labor hours Accounting and production records indicate that the company purchased and used the following quantities during the month. Purchased Used Chicken 30,000 pounds 29,700 pounds Salad Ingredients 296,400 ounces 296,500 ounces Salad Dressing 15,000 ounces 14,800 ounces Direct labor 4,000 hours REQUIRED 1. Prepare a contribution report showing Actual results Flexible budget - for the actual quantity of chicken salad sold Difference - between the actual and flexible budget amounts for each item shown on the report (indicate positive or negative for each) Your report should look similar to the following. Actual Flexible Budget Difference Chicken salad Sold Revenues Direct materials: Chicken Salad Ingredients Salad Dressing Direct labor Variable overhead Total variable costs Contribution margin 2. Calculate the following variances: a. Material price variance - Chicken b. Material quantity variance - Chicken c. Material price variance - Salad Ingredients d. Material quantity variance - Salad Ingredients e. Material price variance - Salad Dressing f. Material quantity variance - Salad Dressing g. Labor rate variance h. Labor efficiency variance i. Variable overhead spending variance j. Variable overhead efficiency variance 3. Name one possible cause for each of the non-zero material and labor variances calculated in part two. Be specific. Generic answers such as \"they spent more on raw materials\" will not receive credit. To receive full credit: Your answers must be typed. You must provide supporting calculations for all figures. (Calculations may be handwritten and attached on a separate page.)