Bronson Shrimp Case Study Analysis Activity-based costing. Please answer Question #2 in an EXCEL SPREADSHEET so that I may see how you got your solutions. I think you have to answer #1 to answer #2???

Bronson recently submitted bids for two orders: (1) headless shrimp for a cruise line and (2) peeled and deveined shrimp for a restaurant chain. Bronson won the first bid but lost the second. The production and sales managers are upset. They believe that Bronsons state-of-the-art equipment should have given the company an edge in the peeled and deveined market. Consequently, production managers are starting to keep their own sets of product cost records.

Bronson is reexamining both its production process and its costing system. The existing costing system has been in place since 1991. It allocates all indirect costs based on direct labor hours. Bronson is considering adopting activity-based costing. Controller Heather Barefield and a team of production managers performed a preliminary study. The team identified six activities, with the following (department-wide) estimated indirect costs and cost drivers for 2014:

Activity	Estimated Total Cost of Activity	Allocation Base
Redesign of production process (costs of changing process and equipment)..............	$ 5,000	Number of design changes
Production scheduling (production schedulers salary).........................................	6,000	Number of batches
Chilling (depreciation on refrigerators)...............................	1,500	Weight (in pounds)
Processing (utilities and depreciation on equipment)........	19,200	Number of cuts
Packaging (indirect labor and depreciation on equipment)........	1,425	Cubic feet of surface exposed
Order filling (order-takers and shipping clerks wages)...............	7,000	Number of orders
Total indirect costs for the entire department.................................	$40,125

The raw shrimp are chilled and then cut. For headless shrimp, employees remove the heads, then rinse the shrimp. For peeled and deveined shrimp, the headless shrimp are further processedthe shells are removed and the backs are slit for deveining. Both headless shrimp and peeled and deveined shrimp are packaged in foam trays and covered with shrink wrap. Order-filling personnel assemble orders of headless shrimp as well as peeled and deveined shrimp.

Barefield estimates that Bronson will produce 10,000 packages of headless shrimp and 50,000 packages of peeled and deveined shrimp in 2014. The two products incur the following costs and activities per package:

	Costs and Activities per Package
	Headless Shrimp	Peeled and Deveined Shrimp
Shrimp.....................................	$3.50	$4.50
Foam trays ...............................	$0.05	$0.05
Shrink wrap .............................	$0.05	$0.02
Number of cuts ........................	1 cut	3 cuts
Cubic feet of exposed surface...	1 cubic foot	0.75 cubic foot
Weight (in pounds)...................	2.5 pounds	1 pound
Direct labor hours....................	0.01 hour	0.05 hour

Bronson pays direct laborers $20 per hour. Barefield estimates that each product line also will require the following total resources:

	Headless Shrimp		Peepled and Deveined Shrimp
Design changes	1 change	for all 10,000 packages	4 changes	for all 50,000 packages
Batches	40 batches		20 batches
Sales orders	90 orders		110 orders

Requirements

Form groups of four students. All group members should work together to develop the groups answers to the three requirements.

1. Using the original costing system with the single indirect cost allocation base (direct labor hours), compute the total budgeted cost per package for the headless shrimp and then for the peeled and deveined shrimp. (Hint: First, compute the indirect cost allocation rate that is, the predetermined overhead rate. Then, compute the total budgeted cost per package for each product.)

2. Use activity-based costing to recompute the total budgeted cost per package for the headless shrimp and then for the peeled and deveined shrimp. (Hint: First, calculate the budgeted cost allocation rate for each activity. Then, calculate the total indirect costs of (a) the entire headless shrimp product line and (b) the entire peeled and deveined shrimp product line. Next, compute the indirect cost per package of each product. Finally, calculate the total cost per package of each product.)