Explain the nature of the business and the various costs involved in a burger restaurant. Categorize all items into direct and indirect category with The number of workers or labor for production and other departments.

B. Show the distribution of all expenses under each category, materials, labour, overhead (maximum 5 and minimum 3)

c. Call opening and closing (raw materials, semi-finished goods, finished goods.

2. Prepare a cost sheet using the information in Part A and calculate the profit.