Sales, Production, Direct Materials Purchases, and Direct Labor Cost BudgetsThe budget director of Gourmet Grill Company requests estimates of sales, production, and other operating data from the various administrative units every month. Selected information concerning sales and production for March is summarized as follows:a$.$ Estimated sales for March by sales territory:Maine: Backyard Chef$350$ units at $$800$ per unit Master Chef$200$ units at $$1,400$ per unitVermont: Backyard Chef$400$ units at $$825$ per unit Master Chef$240$ units at $$1,500$ per unitNew Hampshire: Backyard Chef$320$ units at $$850$ per unit Master Chef$200$ units at $$1,600$ per unitb. Estimated inventories at March $1$:Direct materials: Grates$320$ units Stainless steel $1,700$ lb$.$ Burner subassemblies$190$ units Shelves$350$ unitsFinished products: Backyard Chef$30$ units Master Chef$36$ unitsc. Desired inventories at March $31$:Direct materials: Grates$300$ units Stainless steel $1,500$ lb$.$ Burner subassemblies$210$ units Shelves$400$ unitsFinished products: Backyard Chef$40$ units Master Chef$26$ unitsd. Direct materials used in production:In manufacture of Backyard Chef: Grates$3$ units per unit of product Stainless steel$24$ lb$.$ per unit of product Burner subassemblies$2$ units per unit of product Shelves$4$ units per unit of productIn manufacture of Master Chef: Grates$6$ units per unit of product Stainless steel$42$ lb$.$ per unit of product Burner subassemblies$4$ units per unit of product Shelves$5$ units per unit of producte. Anticipated purchase price for direct materials:Grates$$16$ per unitStainless steel $$8$ per lb$.$ Burner subassemblies$$120$ per unitShelves$$12$ per unitf. Direct labor requirements:Backyard Chef: Stamping Department$0\mathrm{.}50$ hr$.$ at $$18$ per hr$.$ Forming Department$0\mathrm{.}60$ hr$.$ at $$16$ per hr$.$ Assembly Department$1\mathrm{.}0$ hr$.$ at $$15$ per hr$.$Master Chef: Stamping Department$0\mathrm{.}60$ hr$.$ at $$18$ per hr$.$ Forming Department$0\mathrm{.}80$ hr$.$ at $$16$ per hr$.$ Assembly Department$1\mathrm{.}50$ hrs$.$ at $$15$ per hr$.$Required:$1.$ Prepare a sales budget for March.Gourmet Grill CompanySales BudgetFor the Month Ending March $31$Product and AreaUnit SalesVolumeUnit SellingPriceTotal SalesBackyard Chef: Mainefill in the blank $1$fill in the blank $2$fill in the blank $3$ Vermontfill in the blank $4$fill in the blank $5$fill in the blank $6$ New Hampshirefill in the blank $7$fill in the blank $8$fill in the blank $9$ Totalfill in the blank $10$ fill in the blank $11$ Master Chef: Mainefill in the blank $12$fill in the blank $13$fill in the blank $14$ Vermontfill in the blank $15$fill in the blank $16$fill in the blank $17$ New Hampshirefill in the blank $18$fill in the blank $19$fill in the blank $20$ Totalfill in the blank $21$ fill in the blank $22$Total revenue from sales fill in the blank $232.$ Prepare a production budget for March.Gourmet Grill CompanyProduction BudgetFor the Month Ending March $31$ Units Backyard ChefMaster ChefExpected units to be soldfill in the blank $24$fill in the blank $25$Plus desired inventory, March $31$fill in the blank $26$fill in the blank $27$ Totalfill in the blank $28$fill in the blank $29$Less estimated inventory, March $1$fill in the blank $30$fill in the blank $31$Total units to be producedfill in the blank $32$fill in the blank $333.$ Prepare a direct materials purchases budget for March.Gourmet Grill CompanyDirect Materials Purchases BudgetFor the Month Ending March $31$ Grates$($units$)$Stainless Steel$($lb$.)$Burner Sub$-$assemblies$($units$)$Shelves$($units$)$TotalRequired units for production: Backyard Cheffill in the blank $34$fill in the blank $35$fill in the blank $36$fill in the blank $37$ Master Cheffill in the blank $38$fill in the blank $39$fill in the blank $40$fill in the blank $41$ Plus desired inventory, March $31$fill in the blank $42$fill in the blank $43$fill in the blank $44$fill in the blank $45$ Totalfill in the blank $46$fill in the blank $47$fill in the blank $48$fill in the blank $49$ Less estimated inventory, March $1$fill in the blank $50$fill in the blank $51$fill in the blank $52$fill in the blank $53$Total units to be purchasedfill in the blank $54$fill in the blank $55$fill in the blank $56$fill in the blank $57$ Unit pricefill in the blank $58$fill in the blank $59$fill in the blank $60$fill in the blank $61$ Total direct materials to be purchasedfill in the blank $62$fill in the blank $63$fill in the blank $64$fill in the blank $65$fill in the blank $664.$ Prepare a direct labor cost budget for March.Gourmet Grill CompanyDirect Labor Cost BudgetFor the Month Ending March $31$ StampingDepartment Forming Department Assembly DepartmentTotalHours required for production: Backyard Chef fill in the blank $67$ fill in the blank $68$ fill in the blank $69$ Master Chef fill in the blank $70$ fill in the blank $71$ fill in the blank $72$ Total fill in the blank $73$ fill in the blank $74$ fill in the blank $75$ Hourly rate $fill in the blank $76$ $fill in the blank $77$ $fill in the blank $78$ Total direct labor cost $fill in the blank $79$ $fill in the blank $80$ $fill in the blank $81$$fill in the blank $82$Check My WorkPrepare a sales budget for March.

$\backslash$table$[[\backslash$table$[[$Gourmet Grill Company$],[$Sal