Structuring a Make-or-Buy Problem Fresh Foods, a large restaurant chain, needs to determine if it would be cheaper to produce 5,000 units of ies main food ingrecient for use in its restaurants or to purchasu them froms an outside supplier for $12 esch. Cost information on internal production includes the foliowing: Fixed overhead wil continue whether the ingredient is produced internally or externally. No additional costs of purchasing will be incurred bevond the purchase price. If required, found your answers to the nearest whole number. Requiredt 1. What are the alternatives for Fresh Foods? 2. List the relevant cost(5) of internal production and of external purchase. 3. Which alternative is more cost effective and by how much? (Use totat cost when giving your answer.) 4. Now assume that 200 of the fixed overhead can be avoided if the ingredient is purchased externally. Which altemative is more cost effective and by how much? (Use total cost when giving vour answec)