Unit- and Batch-Level Cost Drivers Kentucky Fried Chicken (a reportable operating segment of Yum Brands Inc.), a fast-food restaurant, serves fried chicken. The managers are considering an all you can eat promotion and want to know the costs before setting a price. Each batch must be 50 pieces. The chicken is precut by the chain headquarters and sent to the stores in 10-piece bags. Each bag costs $5. Preparing a batch of 50 pieces of chicken with KFCs special coating takes one employee two hours. The current wage rate is $10 per hour. Another cost driver is the cost of putting fresh oil into the fryers. New oil, costing $9, is used for each batch.

Round answers to two decimal places, when applicable.

(e) If management decided to increase the number of pieces in a batch to 100, determine the cost of preparing 350 pieces. Assume that the batch would take twice as long to prepare, pay rate stays at $10 per hour, and management wants to replace the oil after 100 pieces are cooked. Assume no change in expected sales volume. Note that only full batches can be prepared.