1 Preheat oven to 400 degrees F (200 degrees C). 2  Unroll the pie crusts, and cut 2 6-inch rounds from the dough; cut the remaining dough into 1/8-inch strips for a lattice crust. 3  Fit the rounds into 2 5-inch mini pie dishes. Unroll the pie crusts, and cut 2 6-inch rounds from the dough; cut the remaining dough into 1/8-inch strips for a lattice crust. 2  Fit the rounds into 2 5-inch mini pie dishes. 3  In a bowl, stir together the cherries, tapioca, sugar, and almond extract; let the filling stand for 5 minutes to soften the tapioca.
In most companies, the ratio of direct labor to indirect labor is about 3 to 1. The better companies get closer to 4 to 1. In most companies direct labor spends about 70% of its time actually working on making the product, with the rest spent on meetings, downtime, waiting for parts, paid breaks, and other things that do not create value.
The standard rate is an estimate of what you expect the direct cost of labor will be under normal conditions. There are two primary components of this model: the projected cost of one hour of direct labor and the number of labor hours required to produce one unit.Suppose your total cost for one hour of direct labor is $15 and you expect to use 0.5 hours per unit of production.If your shop produces 1,000 units weekly, your standard labor cost is $7,500.he standard rate is an estimate of what you expect the direct cost of labor will be under normal conditions. There are two primary components of this model: the projected cost of one hour of direct labor and the number of labor hours required to produce one unit.