Homework: HW #6 - Chapter 8 54 Score: 0 of 1 pt 4 of 10 ( completo) HW Score: 20%, 2 of 10 S8-11 (similar to) Question Help Suppose a Roasted Olive restaurant is considering whether to (1) bake bread for its restaurant in house or (2) buy the bread from a locatiokery. The che estimates that we costa al mare each cut include 50.56 of ingredients $0.25 of variable overhead (electricity to run the oven), and $0.77 of direct labor for ending and forming the lowes Alocating fixed overhead (option on the chancupment and building) based on direct inbor assigns 98 of fixed overhead per loat. None of the food cour avoidable. The local bakery would change Roasted Oiva 51 76 per bal 1. What is the absorption cost of making the bread in-house? What is the variable cost perlour 2. Should Roasted Oive bake the bread in house or buy from the local bakery? Why? 3. In addition to the financial analysis, what else should Roasted Clive consider when making this decision? 1. What is the absorption cost of making the bread in house? What is the variable cost per un Roasted Ollve Outsourcing Decision (Absorption Costing) Direct labor Direct mat Variable overhead Variable cost per loaf Fixed Overhead perlou Full (absorption cost per loaf Choose from any list or enter any number in the input fields and then click Check Answer Check An Clear All 2 portaining