B D E F G H 1 Process Costing 2 Five-step process: Materials added at different points 3 4 9 Grammer Chicken produces canned chicken a la king. The chicken a la king passes through three departments: (1) Mixing (2) Retort (sterilization), and (3) Packing. In the Mixing Department, chicken and cream are added at the beginning of the process, the mixture is partly cooked, and chopped green peppers and mushrooms are added at the end of the process. Conversion costs are incurred evenly throughout the mixing process. 5 November data from the Mixing Department are as follows: : 6 7 Gallons Costs 8 Beginning work in process inventory 0 gallons Beginning work in process inventory $0 Started production 14,300 gallons Costs added during November: 10 Chicken 21,740 Completed and transferred out to Retort 11 in November 13,600 gallons Cream 4,000 12 Ending work in process inventory Green peppers and mushrooms 5,440 13 (60% of the way through the Direct labor 11,200 14 mixing process) 700 gallons Manufacturing overhead 9,830 15 Total costs $52,210 16 17 Use the blue shaded areas on the ENTERANSWERS tab for inputs. Always use cell references and formulas where appropriate to receive full credit. If you copy/paste from the Instructions tab you will be 18 marked wrong. 19 20 Requirements 1 Summarize the flow of physical units and compute the equivalent units. (Hint: Each direct material added at a 21 different point in the production process requires its own equivalent-unit computation.) 22 i. Check your spelling carefully and do not abbreviate. Follow the format of the exhibit that shows the flow of physical units and output in terms of equivalent units. 23 24 iii. Complete all input areas. Be sure to include any zero balances in the report. 25 2 Compute the cost per equivalent unit for each cost category. 26 . i. Check your spelling carefully and do not abbreviate. ii. Follow the format of the exhibits that show how to summarize total costs to account for and to compute 27 the cost per equivalent unit. 28 iii. Complete all input areas. Be sure to include any zero balances in the report. 29 3 Compute the total costs of the units (gallons): 30 a. Completed and transferred out to the Retort Department 31 b. In the Mixing Department's ending work in process inventory 32 I. Check your spelling carefully and do not abbreviate. Follow the format of the exhibit that assigns total costs to units completed and to units in ending work in ii. 33 process. 34 ini. Complete all input areas. Be sure to include any zero balances in the report. 35 36 Saving & Submitting Solution 37 1 Save file to desktop. 38 a. Create folder on desktop, and label COMPLETED EXCEL PROJECTS 39 2 Upload and submit your file to be graded. 40 a. Navigate back to the activity window-screen where you downloaded the initial spreadsheet 41 b. Click Choose button under step 3; locate the file you just saved and click Open 42 C. Click Upload button under step 3 43 d. Click Submit button under step 4 44 45 Viewing Results 46 1 Click on Results tab in MyAccountinglab 47 2 Click on the Assignment you were working on 48 3 Click on Project link; this will bring up your Score Card 4 Within Score Card window, click on Live Comments Report (lower right) to download spreadsheet with feedback 50 49 A B D E (Always use cell references and formulas where appropriate to receive full credit. If you copy/paste from the Instructions tab you will be marked 1 wrong.) 2 4 1. Compute the equivalent units. 3 (Hint: Each direct material added at a different point in the production process requires its own equivalent-unit computation.) Grammer Chicken Mixing Department Flow of Physical Units and Computation of Equivalent Units 7 Equivalent Units 5 6 Flow of Physical Units Green Peppers, Conversion Mushrooms Costs 8 Flow of Production Chicken, Cream 9 Units to account for: 10 11 12 Total physical units to account for 13 Units accounted for: 14 15 16 10 Total physical units accounted for 17 Total equivalent units 18 1 19 2. Compute the cost per equivalent unit for each cost category. 20 20 Grammer Chicken 21 Mixing Department 22 Cost per Equivalent Unit 23 Month Ended November 30 Green Peppers and Mushrooms Conversion Costs Total Chicken and 24 Cost per Equivalent Unit Cream 25 26 27 Total costs to account for 28 29 Cost per equivalent unit 30 3. Compute the total costs of the units (gallons): a. Completed and transferred out to the Retort Department 31 b. In the Mixing Department's ending work in process inventory 32 Grammer Chicken 33 Mixing Department 34 Assignment of Costs Chicken and Cream Green Peppers and Mushrooms Conversion Costs Total 35 Assign costs 36 Completed and transferred out 37 38 39 Costs assigned to units completed and transferred out 40 41 Ending work in process: 42 43 44 Costs assigned to units in ending WIP 45 Total costs accounted for 46 . 47 48 49 50 B D E F G H 1 Process Costing 2 Five-step process: Materials added at different points 3 4 9 Grammer Chicken produces canned chicken a la king. The chicken a la king passes through three departments: (1) Mixing (2) Retort (sterilization), and (3) Packing. In the Mixing Department, chicken and cream are added at the beginning of the process, the mixture is partly cooked, and chopped green peppers and mushrooms are added at the end of the process. Conversion costs are incurred evenly throughout the mixing process. 5 November data from the Mixing Department are as follows: : 6 7 Gallons Costs 8 Beginning work in process inventory 0 gallons Beginning work in process inventory $0 Started production 14,300 gallons Costs added during November: 10 Chicken 21,740 Completed and transferred out to Retort 11 in November 13,600 gallons Cream 4,000 12 Ending work in process inventory Green peppers and mushrooms 5,440 13 (60% of the way through the Direct labor 11,200 14 mixing process) 700 gallons Manufacturing overhead 9,830 15 Total costs $52,210 16 17 Use the blue shaded areas on the ENTERANSWERS tab for inputs. Always use cell references and formulas where appropriate to receive full credit. If you copy/paste from the Instructions tab you will be 18 marked wrong. 19 20 Requirements 1 Summarize the flow of physical units and compute the equivalent units. (Hint: Each direct material added at a 21 different point in the production process requires its own equivalent-unit computation.) 22 i. Check your spelling carefully and do not abbreviate. Follow the format of the exhibit that shows the flow of physical units and output in terms of equivalent units. 23 24 iii. Complete all input areas. Be sure to include any zero balances in the report. 25 2 Compute the cost per equivalent unit for each cost category. 26 . i. Check your spelling carefully and do not abbreviate. ii. Follow the format of the exhibits that show how to summarize total costs to account for and to compute 27 the cost per equivalent unit. 28 iii. Complete all input areas. Be sure to include any zero balances in the report. 29 3 Compute the total costs of the units (gallons): 30 a. Completed and transferred out to the Retort Department 31 b. In the Mixing Department's ending work in process inventory 32 I. Check your spelling carefully and do not abbreviate. Follow the format of the exhibit that assigns total costs to units completed and to units in ending work in ii. 33 process. 34 ini. Complete all input areas. Be sure to include any zero balances in the report. 35 36 Saving & Submitting Solution 37 1 Save file to desktop. 38 a. Create folder on desktop, and label COMPLETED EXCEL PROJECTS 39 2 Upload and submit your file to be graded. 40 a. Navigate back to the activity window-screen where you downloaded the initial spreadsheet 41 b. Click Choose button under step 3; locate the file you just saved and click Open 42 C. Click Upload button under step 3 43 d. Click Submit button under step 4 44 45 Viewing Results 46 1 Click on Results tab in MyAccountinglab 47 2 Click on the Assignment you were working on 48 3 Click on Project link; this will bring up your Score Card 4 Within Score Card window, click on Live Comments Report (lower right) to download spreadsheet with feedback 50 49 A B D E (Always use cell references and formulas where appropriate to receive full credit. If you copy/paste from the Instructions tab you will be marked 1 wrong.) 2 4 1. Compute the equivalent units. 3 (Hint: Each direct material added at a different point in the production process requires its own equivalent-unit computation.) Grammer Chicken Mixing Department Flow of Physical Units and Computation of Equivalent Units 7 Equivalent Units 5 6 Flow of Physical Units Green Peppers, Conversion Mushrooms Costs 8 Flow of Production Chicken, Cream 9 Units to account for: 10 11 12 Total physical units to account for 13 Units accounted for: 14 15 16 10 Total physical units accounted for 17 Total equivalent units 18 1 19 2. Compute the cost per equivalent unit for each cost category. 20 20 Grammer Chicken 21 Mixing Department 22 Cost per Equivalent Unit 23 Month Ended November 30 Green Peppers and Mushrooms Conversion Costs Total Chicken and 24 Cost per Equivalent Unit Cream 25 26 27 Total costs to account for 28 29 Cost per equivalent unit 30 3. Compute the total costs of the units (gallons): a. Completed and transferred out to the Retort Department 31 b. In the Mixing Department's ending work in process inventory 32 Grammer Chicken 33 Mixing Department 34 Assignment of Costs Chicken and Cream Green Peppers and Mushrooms Conversion Costs Total 35 Assign costs 36 Completed and transferred out 37 38 39 Costs assigned to units completed and transferred out 40 41 Ending work in process: 42 43 44 Costs assigned to units in ending WIP 45 Total costs accounted for 46 . 47 48 49 50