(Data for questions 9 and 10) Patisserie Saint-Honor produces high-end vanilla cakes for the Toronto hotel industry. The pastry shop has a production capacity of 26,000 cakes per year and currently uses 75% of its production capacity and sells everything it produces. The Ottawa Hotel Association sent him a voucher for a special order of 6,000 chocolate cakes for this year alone. Either the following data

The recipe for both cakes is the same except for substituting vanilla for chocolate. Selling costs will not be incurred as it is the potential customer who approached the pastry shop. If the bakery accepts the order, how much will its profit increase this year?

Suppose the Ptisserie is at 90% of its capacity and sells everything it produces, what will be the unit price that Saint-Honor will charge to proceed with the order?

Prix de vente gteaux la vanille Prix offert pour les gteaux au chocolat Cot variable de fabrication Frais d'administration fixes Frais de vente variable Cot du chocolat 35.00 l'unit 22.00 l'unit 13.50 l'unit 4.40 l'unit 3.50 l'unit 2.50 l'unit