Costing Assignment

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You are required to choose a food item that you make often. This food item should not have more than $5$ ingredients. You will be required to cost out $1$ serving of this food item using a normal full costing approach $($see chapter $5).$ Costs to be included are:

Direct materials

Direct labour

Manufacturing overhead

You will need to explain how you determined the costs in each category including calculations and evidence $($receipts for example$).$ Be specific as you what items you included and$/$or excluded in manufacturing overhead.

Your assignment should not be more than $2$ pages typed, excluding appendices. Please double space using $11$ font and a professional looking font.

Late assignments are not accepted under any circumstances. If there are extenuating circumstances, please contact the instructor in advance of the due date. Alternative arrangements may be made on a case by case basis, but concessions are not common.