Suppose a Roasted Olve restaurant is considering whether to (1) bake bread for its restaurant in-house or (2) buy the bread from a local bakery. The chef estimates that variable costs of making each loaf include $0.46 of ingredients, $0.22 of variable overhead (electricity fo run the oven), and $0.70 of direct labor for kneading and forming the loaves. Allocating fixed overhead (depreciation on the kitchen equipment and building) based on direct labor assigns $1.02 of fixed overhead per loaf. None of the fixed costs are avoidable. The local bakery would charge Roasted Olive $1.74 per loaf. 1. What is the absorption cost of making the bread in-house? What is the variable cost per loa? 2. Should Roasted Olive bake the bread in-house or buy from the local bakery? Why? 3. In addition to the financial analysis, what else should Roasted Olivo consider when making this decision? 1. What is the absorption cost of making the bread in-houte? What is the variable cost per loar