A B C D E F G H J 10 CREAM 11 12 AQx P Actual Cost AQX SP Flexible Budget SQ x SP Standard Cost 13 Total Spent $ 37,490.00 $ 32,600.00 $ 14 Variance $ (4,890.00) $ 31,680.00 (920.00) U Quantity Variance F vs. U U $ (5,810.00) Total Variance Price Variance Total variance ties? TRUE 15 6 17 18 19 DO SUGAR 01 02 AQXAP Actual Cost AQ X SP Flexible Budget SQ x SP Standard Cost 03 Total Spent 3,806.33 $ 3,947.30 $ 4,158.00 04 Variance $ 140.98 $ 210.70 F vs. U $ F Price Variance 351.68 Total Variance Quantity Variance Total variance ties? TRUE 05 06 7 08 09 10 VANILLA 11 12 AQ Actual Cost AQ x SP Flexible Budget SQ x SP Standard Cost 13 Total Spent 49,525.60 $ 47,928.00 $ 47,520.00 14 Variance $ (1,597.60) $ (408.00) 15 F vs. U U $ (2,005.60) U 16 Price Variance Total Variance Quantity Variance 17 18 Total variance ties? TRUE 19 20 TOPPINGS 21 AQXAP AQ x SP SQ x SP 22 Actual Cost Flexible Budget Standard Cost 23 Total Spent 23,380.50 $ 22,481.25 $ 24,750.00 24 Variance $ (899.25) $ 2,268.75 25 F vs. U U $ 1,369.50 26 Price Variance Total Variance Quantity Variance 27 28 Total variance ties? TRUE 29 30 Based on your observations of the variances among the ingredients, which two variances do you think should be top 31 priority to investigate? Why? What do you think might be causing the variances? 32 33 34 35 36 37 CONTAINER