SkyChefs, Incorporated, prepares in-flight meals for a number of major airlines. One of the company's products is gritled salmon in dilf sauce with baby new potatoes and spring vegetables. During the most recent week, the company prepared 6,500 of these meals using 3,200 direct labor-hours. The company paid its direct labor workers a total of $36,800 for this work, or $11,50 per hour. According to the standard cost card for this meal, it should require 0.50 direct labor-hours at a cost of $11.00 per hour. Required: 1. What is the standard labor-hours allowed (SH) to prepare 6,500 meals? 2. What is the standard labor cost allowed (SH * SR) to prepare 6,500 meats? 3. What is the labor spending variance? 4. What is the labor rate variance and the labor efficiency variance? (For requirements 3 and 4, indicote the effect of each variance by selecting "F" for fovorable, "U" for unfovorable, and "None" for no effect (l.e., zero voriance). Input all amounts as positive values. Do not round intermediate calculations.)