Al’s Speedy Gourmet, a small hamburger shop, has identified the following resources used in its operations (assume each customer’s order is a batch for this example):
a. Bread
b. Hourly help
c. Store rent
d. Ground beef
e. Catsup
f. Advertising for Triple-Burger special
g. Salary for the store managers
h. Utilities
i. $1-off-coupon for each order
j. Bags for each order

Required
1. Classify its costs as unit-level, batch-level, product-level, or facility-level costs.
2. Suggest a proper driver for each of the above items.