Question
1. What is the current product costing and cost allocation approaches used at Fine Foods? Fine Foods allocates all costs to products. Are all the
1. What is the current product costing and cost allocation approaches used at Fine Foods? Fine Foods allocates all costs to products. Are all the costs allocated to products actually costs of producing the products? Fine Foods attempts to organize costs as "variable" or "fixed". Do you agree with their classification? Do you find anything else that does not agree with what you learned in this course? Would you suggest any changes? How does your suggestion benefit the company as a whole?
2. How does Fine Foods handle its special orders? Do you think it is appropriate or not to use the term "special orders"? Would you suggest any changes? How does your suggestion benefit the company as a whole?
3. What are the performance evaluation approaches at Fine Foods? Would you suggest any changes? How does your suggestion benefit the company as a whole?
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