Luxus Baking Company has developed a reputation for producing superb, one-of-a-kind wedding cakes addition to its normal fare of breads and pastries. While the wedding cake business is oneymaker, ems for the bakery s owner, Kari Therau, particularly in June. The creates some s reputation for wedding cakes is largely based on the skills of Regina Yesterman, who decorates all of the cakes. Unfortunately, last year the company accepted too many cake orders for some June weekends, with the result that Regina was worked to a frazzle and almost quit. To prevent a recurrence, Kari has promised Regina that she wil not have to work more than 30 hours in any week to prepare the wedding cakes for the upcoming weekend. (Regina also has other duties at the bakery, so even with the 30-hour be wo more than full-time in June. tation, she would A number of reservations for wedding cakes for the first weekend in June already been received from customers rly May. When a customer makes a reservation, Ms. Therau gets enough information concerning the size of the wedding party and the desires of the customer to determine the cake's price, the cost to make and the amount of time that Regina wi need to spend decorating it. he reservations for the first weekend in June listed below: Regina's Required Customer Profit (hours) 1 Carloni Cullins Frese 75 473 Jelovich 104 Melby Rideau 495 Towner 11 Total 2 17 For exa mple, the Afonso cake would require 7 hours of Regina's time and would generate a profit of $182 for the bakery. Following industry practice, pricing for the cakes is based on their size tandard formulas and does not reflect how much decorating would be required