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1. Determine the estimated units of sales of the overall product necessary to reach thebreak-even pointfor the current year.
2. Based on the break-even sales (units) in part (1), determine the unit sales of both the 12" pizza and 16" pizza for the current year. If required, round to the nearest whole unit.
3. Assume that the sales mix was 40% 12" pizza and 60% 16" pizza. Compute the break-even point.
Compare the break-even point with that in part (1). Why is it so different?
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