The 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 unit Vermont: Backyard Chef 400 units at $825 per unit Master Chef 240 units at $1,500 per unit New Hampshire: Backyard Chef 320 units at $850 per unit Master Chef 200 units at $1,600 per unit b. Estimated inventories at March 1: Direct materials: Grates 320 units Stainless steel 1,700 lb. Burner subassemblies 190 units Shelves 350 units Finished products: Backyard Chef 30 units Master Chef 36 units c. Desired inventories at March 31: Direct materials: Grates 300 units Stainless steel 1,500 lb. Burner subassemblies 210 units Shelves 400 units Finished products: Backyard Chef 40 units Master Chef 26 units d. 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 product In 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 product e. Anticipated purchase price for direct materials: Grates $16 per unit Stainless steel $8 per lb. Burner subassemblies $120 per unit Shelves $12 per unit f. Direct labor requirements: Backyard Chef: Stamping Department 0.50 hr. at $18 per hr. Forming Department 0.60 hr. at $16 per hr. Assembly Department 1.00 hr. at $15 per hr. Master Chef: Stamping Department 0.60 hr. at $18 per hr. Forming Department 0.80 hr. at $16 per hr. Assembly Department 1.50 hrs. at $15 per hr. Required: 1. Prepare a sales budget for March. Gourmet Grill Company Sales Budget For the Month Ending March 31 Product and Area Unit Sales Volume Unit Selling Price Total Sales Backyard Chef: Maine fill in the blank 1 350 $fill in the blank 2 800 $fill in the blank 3 280,000 Vermont fill in the blank 4 400 fill in the blank 5 825 fill in the blank 6 330,000 New Hampshire fill in the blank 7 320 fill in the blank 8 850 fill in the blank 9 272,000 Total fill in the blank 10 1,070 $fill in the blank 11 882,000 Master Chef: Maine fill in the blank 12 200 $fill in the blank 13 1,400 $fill in the blank 14 280,000 Vermont fill in the blank 15 240 fill in the blank 16 1,500 fill in the blank 17 360,000 New Hampshire fill in the blank 18 200 fill in the blank 19 1,600 fill in the blank 20 320,000 Total fill in the blank 21 640 $fill in the blank 22 960,000 Total revenue from sales $fill in the blank 23 1,842,000 2. Prepare a production budget for March. Gourmet Grill Company Production Budget For the Month Ending March 31 Units Backyard Chef Master Chef Expected units to be sold fill in the blank 24 1,070 fill in the blank 25 640 Plus desired inventory, March 31 fill in the blank 26 40 fill in the blank 27 26 Total units required fill in the blank 28 1,110 fill in the blank 29 666 Less estimated inventory, March 1 fill in the blank 30 30 fill in the blank 31 36 Total units to be produced fill in the blank 32 1,080 fill in the blank 33 630 3. Prepare a direct materials purchases budget for March. Gourmet Grill Company Direct Materials Purchases Budget For the Month Ending March 31 Grates (units) Stainless Steel (lb.) Burner Sub- assemblies (units) Shelves (units) Total Required units for production: Backyard Chef fill in the blank 34 fill in the blank 35 fill in the blank 36 fill in the blank 37 Master Chef fill 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 42 300 fill in the blank 43 1,500 fill in the blank 44 210 fill in the blank 45 400 Total units required fill 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 50 320 fill in the blank 51 1,700 fill in the blank 52 190 fill in the blank 53 350 Total units to be purchased fill in the blank 54 fill in the blank 55 fill in the blank 56 fill in the blank 57 Unit price $fill in the blank 58 16 $fill in the blank 59 8 $fill in the blank 60 120 $fill in the blank 61 12 Total direct materials to be purchased $fill in the blank 62 $fill in the blank 63 $fill in the blank 64 $fill in the blank 65 $fill in the blank 66 4. Prepare a direct labor cost budget for March. Gourmet Grill Company Direct Labor Cost Budget For the Month Ending March 31 Stamping Department Forming Department Assembly Department Total Hours 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 hours required fill in the blank 73 fill in the blank 74 fill in the blank 75 Hourly rate $fill in the blank 76 18 $fill in the blank 77 16 $fill in the blank 78 15 Total direct labor cost $fill in the blank 79 $fill in the blank 80 $fill in the blank 81 $fill in the blank 82