Question #4 please.

Calculating the Yield Variance Mangia Pizza Company makes frozen pizzas that are sold through grocery stores. Mangia developed the following standard mix for spreading on premade pizza shells to produce 17 giant-size sausage pizzas. Direct Material Mix Mix Proportion SP Standard Cost Tomato sauce 10 lbs. 0.335 $1.40 $14.00 Cheese 11 0.375 2.90 31.90 Sausage 9 0.290 2.10 18.90 Total 30 lbs. $64.80 Mangia put a batch of 2,000 pounds of direct materials (enough for 1,133 frozen sausage pizzas) into process. Of the total, 660 pounds were tomato sauce, 820 pounds were cheese, and the remaining 520 pounds were sausage. The actual yield was 760 pizzas. Required: 1. Calculate the yield ratio based on the standard amounts given. If required, round your answer to two decimal places. 0.57 7 2. Calculate the standard cost per pound of the yield. If required, round your answer to the nearest cent. $ 3.81 per pizza 3. Calculate the standard yield for actual input of 2,000 pounds of direct materials. Do not round intermediate calculations. Round your final answer to nearest whole number. 1,133 pizzas 4. Calculate the yield variance. Do not round intermediate calculations, except for number of pizzas which should be rounded to nearest whole number. If required, round your final answer to the nearest cent. Unfavorable 5. What if the total 2,000 pounds of direct materials put into process resulted in a yield of 1,158 pizzas? How would that affect the yield variance? The yield variance would be favorable Feedback Check My Work 1. Yield ratio = Total output Total input 2. Spy = Standard cost of the yield (equal to total cost of a standard batch divided by the amount of the yield) 3. Standard yield = Yield ratio x Total actual inputs 4. Yield variance = (Standard yield Actual yield) x Spy 5. See Cornerstone 9.10