pls help

SkyChefs, Incorporated, prepares in-flight meals for a number of major alrlines. One of the company's products is grilled saimon in dill sauce with baby new potatoes and spring vegetables. During the most recent week, the company prepared 5,100 of these meals using 2,000 direct labor-hours. The company paid its direct labor workers a total of $28,000 for this work, or $14,00 per hour. According to the standard cost card for this meal, it should require 0.40 direct labor-hours at a cost of $13.50 per hour. Required: 1. What is the standard labor-hours allowed (SH) to prepare 5,100 meals? 2. What is the standard labor cost allowed (SH SR) to prepare 5,100 meals? 3. What is the labor spending varlance? 4. What is the labor rate variance and the labor efflciency variance? (For requirements 3 and 4 , indlcate the effect of each variance by selecting "F" for favorable, " U " for unfavorable, and "None" for no effect (i.e., zero varlance). Input all amounts as positive values. Do not round intermediate calculations.)