Papa Nathan's Pizza Co. uses a job order cost system to determine the cost of making pizzas. Total estimated costs and expenses for the month of November are as follows: Depreciation on Pizza Ovens Direct Labor (800 Labor Hours @ $20/Hour) Other Non-Traceable Ingredients (e.g., flour) $ 1,500 $ 16,000 $ 3,500 Rent $ 2,000 Traceable Ingredients (e.g., pepperoni, veggies, etc.) Utilities $ 12,000 2$ 1,000 Question 1. 2 Points. Based on the cost table above, what is the estimated company overhead for the month of November? Circle the costs above that make up overhead and include the total estimated company overhead calculation (in $) below. Question 2. 2 Points. What is Papa Nathan's predetermined overhead rate for the month of November? Assume Papa Nathan uses direct labor hours as the activity base to allocate factory overhead. Show your work. Use the following additional pizza information for November to answer Questions 3 and 4: Direct Direct Labor Pizza Type # Pizzas Material Cost Time per Pizza per Pizza 2$ Thick Crust 2400 10 Minutes 2.50 Thin Crust 1000 6 Minutes 2$ 1.20 Deep Dish 1200 15 Minutes 2$ 4.00 Question 3. 3 Points. How much overhead is allocated to the production of 1 thick crust pizza, 1 thin crust pizza, and 1 deep dish pizza? Show the calculation for each type individually. Remember this is an overhead for the production of 1 pizza of each type. Thick Crust: Thin Crust: Deep Dish: Question 4. 5 Points. What is the cost per unit (e.g., direct material, direct labor, and factory overhead) for each pizza type? Use the table below to complete your answer. Remember this is cost per unit (i.e., cost to make 1 pizza). Use any of the extra space below to show your calculations, if needed. Thin Crust Deep Dish $4 Pizza Thick Crust |DM per Pizza $ DL per Pizza 2$ 2$ $ $ | per Pizza Cost per Pizza $ $ 2$ $ 2$