Please explain number 2, everything in number 1 is correct.

SkyChefs, Inc., prepares in-flight meals for a number of major airlines. One of the company's products is grilled salmon in dill sauce with baby new potatoes and spring vegetables. During the most recent week, the company prepared 7,200 of these meals using 3,500 direct labor-hours. The company paid these direct labor workers a total of $31,500 for this work, or $9.00 per hour. According to the standard cost card for this meal, it should require 0.50 direct labor-hours at a cost of $8.50 per hour Required: 1. According to the standards, what direct labor cost should have been incurred to prepare 7.200 meals? How much does this differ from the actual direct labor cost? (Round labor-hours per meal and labor cost per hour to 2 decimal places.) 7,200 0.50 3,600 Number of meals prepared Standard direct labor-hours per meal Total direct labor-hours allowed Standard direct labor cost per hour8.50 Total standard direct labor cost Actual cost incurred Total standard direct labor cost Total direct labor variance S 30,600 31,500 30,600 S 900 Unfavorab le 2. Break down the difference computed in (1) above into a labor rate variance and a labor efficiency variance. (Indicate the effect of each variance by selecting "F" for favorable, "u" for unfavorable, and "None" for no effect (i.e., zero variance).) Labor rate variance Labor efficiency variance