Fresh Foods, a large restaurant chain, needs to determine if it would be chesper to produce 5,000 units of its main food ingredient for use in its restaurants or to purchas them from an outside supplier for $12 each. Cost information on internal production includes the following: Fixed overhead will continue whether the ingredient is prodkced internally or externally. No additional costs of purchasing will be incurred beyond the purchase price. If required, round your answers to the nearest whole number. Required: 1. What are the alternatives for fresh Foods? Make the ingredient in house and sellit externally. 2. Las the relevant cost(s) of internal production and of external purchase. 3. Which alternative is more cost effective and by how much? (Use total cost when giving your answer.) 4. Now assume that 20% of the foxed overtvead can be avoided if the ingredient is purchased externally. Which alternative is more cost effective and by how much? (Us total cost when giving your answer.)