Several costs incurred by Bayview Hotel and Restaurant are given in the following list. For each cost, indicate which of the following classifications best describe the cost. More than one classification may apply to the same cost item.

Cost Classifications
a. Direct cost of the food and beverage department
b. Indirect cost of the food and beverage department
c. Controllable by the kitchen manager
d. Uncontrollable by the kitchen manager
e. Controllable by the hotel general manager
f. Uncontrollable by the hotel general manager
g. Differential cost
h. Marginal cost
i. Opportunity cost
j. Sunk cost
k. Out-of-pocket cost
Cost Items
1. The cost of general advertising by the hotel, which is allocated to the food and beverage department.
2. The cost of food used in the kitchen.
3. The difference in the total cost incurred by the hotel when one additional guest is registered.
4. The cost of space (depreciation) occupied by the kitchen (assuming the hotel general manager has control over the total space allocated to the kitchen).
5. The cost of space (depreciation) occupied by a sauna next to the pool. The space could otherwise have been used for a magazine and bookshop.
6. The profit that would have been earned in a magazine and bookshop, if the hotel had one.
7. The discount on room rates given as a special offer for a “Labor Day Getaway Special.”
8. The wages earned by table-service personnel.
9. The salary of the kitchen manager.
10. The cost of the refrigerator purchased 13 months ago. The unit was covered by a warranty for 12 months, during which time it worked perfectly. It stopped cooling after 13 months, despite an original estimate that it would last five years.

11. The hotel has two options for obtaining fresh pies, cakes, and pastries. The goodies can be purchased from a local bakery for approximately $1,600 per month, or they can be made in the hotel’s kitchen. To make the pastries on the premises, the hotel will have to hire a part-time pastry chef.
This will cost $600 per month. The cost of ingredients will amount to roughly $700 per month.
Thus, the savings from making the goods in the hotel’s kitchen amount to $300 per month.
12. The cost of dishes broken by kitchen employees.
13. The cost of leasing a computer used for reservations, payroll, and general hotel accounting.
14. The cost of a pool service that cleans and maintains the hotel’s swimming pool.
15. The wages of the hotel’s maintenance employees, who spent 11 hours (at $14 per hour) repairing the dishwasher in the kitchen.