I need help with question 3 and 4, thank you!

SkyChefs, Incorporated, prepares in-flight meals for a number of mojor airlines. One of the company's products is grilled salmon with new potatoes and mixed vegetables. During the most recent week, the company prepared 6,600 of these meals using 1,950 direct labor-hours. The company paid its direct labor workers a total of $27,300 for this work, or $14.00 per hour. According to the stondard cost card for this meal, it should require 0.30 direct labor-hours at a cost of $13.00 per hour. Required: 1. What is the standard labor-hours allowed (SH) to prepare 6,600 meals? 2. What is the standard labor cost allowed (SH SR) to prepare 6.600 meals? 3. Whint is the labor spending voriance? 4. What is the labor rote variance and the labor efficiency variance? (For requirements 3 and 4, indicate the effect of each variance by selecting "F" for favorable, "U" for unfavorable, and "None" for no effect (i.e., rero variance), Input all amounts as positive values. Do not round interediate caiculations.)