SixyChefci inc, prepares in-night meals for a number of major aintines. One of the compary/s procucts is grilled saimon in dill souce With baby new potatoes and sping wegetables. During the most recent week, the company prepared 4,300 or these meails using 1,250 direct labor-hours. The company poid its direct labor workers a total of $11,250 for this work, or $9.00 per nour According to the standard cost card for this meal, it should require 0.30 direct labor-hours at a cost of 58.50 per hour. Requirect: 1. What is the standard labor-hours allowed (SH) to prepare 4.300 meos? 2 What is the standard labor cost allowed isH = SP) to prepare 4,300 meais? 3. What is the labor spending vanance? 4. What is the labor rate variance and the labor efficiency variance? [For requirements 3 and 4, Indlcate the effect of each variance by selecting "F" for fovorable, "U" for unfovorable, and "None" for no effect (L.e., zero veriance), Input ell amounts as positive velues. Do no round Intermediate calculations.)