During a visit to Surrey, Jassa gets into conversation with the owner of a local restaurant, Maharaja Catering. The owner of Maharaja tells Jassa he is willing to sell samosas for $1.25 each to Chintu Chaiwala as long as Chintu pays for all shipping and handling costs. The shipping and handling for 100 samosas would be $50. Chintu would like to know whether it makes sense to purchase samosas from

Maharaja Catering or continue making them in-house.

Chintu estimates that $125 of overhead is spent producing 500 weekly servings of samosas. The other costs are typically 50% direct labour and 50% on direct materials. Chintu is wondering what the break-even revenues and units are with regards to samosa servings. She has also heard of margin of safety and

CVP graphs- she would like more details on those.