It is January 15, 2022. You are not ready to open a brick-and-mortar bakery but you think you can handle catering. You received quite a few orders during the first month.

Use the following schedule to determine costs, revenue, and profit/loss in the following questions. Round your answers to 2 decimal points. Additional assumptions are below the table.

For example, calculations for one dozen cupcakes would be:

Butter = 0.25 of a pound X $1.15 X 1 dozen cupcakes = $0.29

Labor = 0.5 an hour X $15.00 X 1 dozen cupcakes = $7.50

Material	Unit size	Amount per dozen	Cost per unit size
Flour	pound	0.5	2.25
Butter	pound	0.25	1.15
Sugar	pound	0.5	2.00
Eggs	dozen	0.25	4.00
Milk	gallon	0.1	2.50
Vanilla	gallon	0.25	6.00
Cocoa Powder	pound	0.25	4.00
Vanilla Icing	pound	0.75	1.25
Chocolate Icing	pound	0.75	1.50
Bakery box	each	1	0.50

Notes:

It takes you 30 minutes to mix, bake, cool, and ice one dozen cupcakes.

You cannot produce more than one dozen at a time.

Labor costs per hour is $15.00.

The factory overhead cost per dozen is $2.75.

The column titled "Cost per unit size" is the cost of materials per pound, gallon, or dozen.

Flag question: Question 3

Question 34 pts

There was an order for a graduation party for 97 vanilla cupcakes with chocolate icing. The customer paid 20.45 for each dozen. Calculate the profit/loss for this job order. Below is a sample table to determine your costs, revenue, and profit/loss.

Material	Amt per dozen	Cost per unit	Product Costs
Flour
Butter
Sugar
Eggs
Milk
Vanilla
Chocolate Icing
Bakery Box
Labor
Overhead
Total Cost
Customer Price
Profit/Loss