Attached are partially correct. Please verify for me.

Maria Chavez owns a catering company that serves food and beverages at parties and business functions. Chavez?s business is seasonal, with a heavy schedule during the summer months and holidays and a lighter schedule at other times.

One of the major events Chavez?s customers request is a cocktail party. She offers a standard cocktail party and has estimated the cost per guest as follows:

Food and beverages	$	17.00
Labor (0.5 hour @ $9.80/hr.)		4.90
Overhead (0.5 hour @ $18.70/hr.)		9.35
Total cost per guest	$	31.25

The standard cocktail party lasts three hours and Chavez hires one worker for every six guests, so that works out to one-half hour of labor per guest. These workers are hired only as needed and are paid only for the hours they actually work.

When bidding on cocktail parties, Chavez adds a 11% markup to yield a price of about $38 per guest. She is confident about her estimates of the costs of food and beverages and labor but is not as comfortable with the estimate of overhead cost. The $18.70 overhead cost per labor-hour was determined by dividing total overhead expenses for the last 12 months by total labor-hours for the same period. Monthly data concerning overhead costs and laborhours follow:

Month	Labor Hours	Overhead Expenses
January	2,800	$	48,000
February	2,700		52,000
March	2,900		53,000
April	4,100		57,000
May	4,400		60,000
June	5,400		64,000
July	6,400		67,000
August	7,400		70,000
September	6,900		68,000
October	4,400		61,000
November	4,000		57,000
December	6,400		65,000
Total	57,800	$	722,000