To find the break-even point, we need to calculate the total cost and total revenue.
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Total Cost: The culinary department's fixed cost is $30, plus $0.50 per quiche. Let \( x \) be the number of quiches made.
\[ \text{Total Cost} = 30 + 0.50x \]
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Total Revenue: The Spanish Club sells each quiche for $2.
\[ \text{Total Revenue} = 2x \]
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Break-even point: To break even, the total cost must equal the total revenue.
\[ 30 + 0.50x = 2x \]
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Solving for \( x \): First, simplify the equation.
\[ 30 = 2x - 0.50x \] \[ 30 = 1.5x \]
Now, divide both sides by 1.5.
\[ x = \frac{30}{1.5} = 20 \]
Thus, the Spanish Club will need to sell 20 quiches to break even.
The correct answer is 20 quiches.