Shychefs, Inc, prepares in-flight meals for a number of major airlines. One of the company's products is grilled saimon in dill sauce with baby new potatoes and spring vegetables. Durtng the most recent week, the company prepared 7,300 of these meals using 1,450 direct labor-hours. The company paid these direct labor workers a total of $14,500 for this work, or $10.00 per hour. According to the standard cost card for this meal, it should require 0.20 direct laborhours at a cost of $9.50 per hour. Required: 1. According to the standards, what direct labor cost should have been incurred to prepare 7,300 meals? How much does this differ from the actual direct labor cost? (Round labor-hours per meol and labor cost per hour to 2 decimal places.) 2. Break down the difference computed In (1) obove into a labor rate vartance and a labor efficlency varlance. (lndlcote the effect of each variance by selecting "F" for favorable, "U" for untavorable, and "None" for no effect (I.e., zero varlance).) (*) Answer is complete but not entirely correct