please help!

Suppose Fine Cuisine restacirant is considering whether to (1) bake bread for its restaurant in-house or (2) buy the bread from a local bakery. The chef estimates that vaviable costs af making each loat include $0.56 of ingredionts, $0.24 of variable overhead (electricty to run the oven), and $0.74 of direct labor for kneading and forming the laaves, Alociting fixed overhead (depreciation on the kithen equipment and bullding) based on direct labor, Fine Cuisine assigns \$0.97 of fixed overhead per loaf. None of the fixed costs are avoidable, The local bakery would charge $1.68 per losi. Requirements 1. What is the unit cost of making the bread in house? Complete the following outsourcing decision analysis to determine Fine Cuisine's unit cost of making the bread Requirements 1. What is the full product unit cost of making the bread in-house? 2. Should Fine Cuisine bake the bread in-house or buy from the local bakery? Why? 3. In addition to the financial analysis, what else should Fine Cuisine consider when making this decision