eos scenario
- ZOOM Page 0-10 The secret is out! Your Catering has been such a hit that you finally opened a small bakery just around the corner. You no longer track costs by job. You have switched to a process costing system. You have three different major processes: mixing, baking, and packaging. Because your business is booming, you purchase ingredients in bulk which has reduced the cost but the new brick-and-mortar store has increased fixed costs. Perform an analysis on the bakery's performance and draft recommendations for making it better. Pay special attention to the "Assumptions" section. Recent purchases Material 15-Jan 7-Feb Amt Cost Total Amt Cost Total Flour (pounds 47 $ 1.75 S 82.25 32 $ 2.01 S 61.10 Butter pounds) 12 $ 0.755 9.00 17 $ 0.86 S 14.66 Sugar (pounds 51 $ 1.00 ls 51.00 30 $ 1.15 S 34.50 Engsidozen 17 $ 0.75 s 12.75 15 $ 0.86S 12.94 Milk (gallons) 10 $ 1.50 S 15.00 12 $ 1.73 $ 20.70 Vanilla (gallons) 10 $ 2.50 S 25.00 12 $ 2.13 $ 25.50 Cocoa Powder pounds 20 $ 2.00 IS 40.00 25 $ 1.70 S 42.50 Vanilla Icing Ipounds! 10 $ 1.00 $ 10.00 17 $ 0.85 S 14.45 Chocolate Icing (pounds! 10 $ 1.15 IS 11.50 20 $ 0.98 $ 19.55 Bakery box 100 $ 0.20 $ 20.00 75 $ 0.17 S 12.75 TOTAL $ 276.50 $ 261.95 Ingredients per dozen Material Unit sie Flour Butter Sugar ERGS Milk Vanilla Cocoa Powder Vanilla Icing Chocolate Icing Bakery box pound Ipound pound dozen gallon gallon Ipound pound pound each Pounds per Average Cost dozen per unit 0.5 0.25 0.5 0.17 0.1 0.25 0.25 0.75 0.75 1 Analysis 1 Calculate the average cost per unit. 2. Calculate the cost of Goods PRODUCED for all products 3. Calculate the cost of Goods SOLD and the profit or loss for all products Vanilla cupcakes w/ vanilla icing Vanilla cupcakes w/ chocolate icing Material Total Cost Material Total Cost Flour Flour Butter Butter Sugar Sugar Eggs Engs Milk Milk Vanilla Vanilla Vanilla Icing Chocolate icing Bakery Box Bakery Box Labor: Baker Labor: Baker Labor: Apprent Labor: Apprent Overhead Overhead Assumptions: 1. Inventory cost flow is average cost 2. There are no unfinished units work in process! 3. Direct labor: Baker your paycheck) 7 Feb Cot The secret is out! Your Catering has been such a hit that you finally opened a small bakery just around the corner. You no longer track costs by job. You have switched to a process costing system. You have three different major processes icing baking and packaging. Because your business is booming you purchase ingredients in bulk which has reduced the cost but the new brick and mortar store has increased fixed costs Perform an analysis on the bakery's performance and draft recommendations for making it better. Pay special attention to the Assumptions section Recent purchases Material 15-Jan Ant Cost Total Ant Total Flour pounds 47 5 1.753 32 25 32 5. 2015 6440 Ruter (pounds) 12 S 0.755 5.00 17 506S 16 Sucar pound 51 5 10013 51.00 50 $ 1.155 14.50 Lees daten) 17 S 07515 12.75 15 S 0.861204 Milk (aliom 10 15 1.505 15.00 12 31.320.70 Vanillos 10 5 2505 25.00 12 521352550 Cocoa powder pound 20 200 IS 40.00 25 5 1.705 250 Vanilla on rounds 10 $ 1.0015 10.00 17 5.05 14.45 Chocolate icine pound) 10 5 11515 12.50 20 50.98 1055 Bakerybos 100 $ 0.2015 20.00 75 $ 0.17 15 12.75 TOTAL 5 276.50 1526195 Ingredients per dozen Material Unit si Flour Butter Sugar Ees Milk Vanilla Cocoa powder pound pound pound doen pallon po pound Pounds per Average Cost doren per un 05 0.25 0.5 017 0.1 Analysis 1. Calculate the wenge cost per unit 2. Calculate the cost of Goods PRODUCEO for all products Calculate the cost of Goodi SOLD and the profit or loss for all products Vanila cupcakes w/vanilla icine Vanila cupcakes w/ chocolate icing Material Total Cost Material Total Coat Pour Buster urter Sugar Sugar 025 0.25 Material Unit size per unit Flour Butter sugar IEBE M Vanilla Cocoa Powder Vanilling Chocolate Icing Bakery box pound pound pound doren pillon dozen 0.5 025 05 0.17 0.1 0.25 0.25 0.75 0.75 1 pllon pound pound Ipound each Assumptions: 1. Inventory cost flow is wvenge cost 2. There are no unfinished units work in process) 3. Direct labor Baker your paycheck) 3. Baker (your paycheck) decorate and package $20.00 hour You decorate and package 8 dozen cupcakes per hour for 6 hours a day 3b. Apprentice mixes & bakes) $15.00 hour The opprentice mires and boks 6 doren cupcakes per hour and work 8 hours a day 4. Predetermined overhead te $2.50 daten 5. The bohury PRODUCED the following units Vanilla cupcakes w/ vanilking 30 doren Vanilla cupcakes w/ chocolate king 24 Chocolate cupcakes w/ chocolate king 50 dozen Chocolate cupcakes w/ vanilla icing 15 dozen 6. The bakery SOLD the following units Vanilla cupcakes w/ vanilla icing 29 doren Vand cupcakes w/ chocolate icing 20 dozen Chocolate cupcakes w/ chocolate icing 45 dosen Chocolate cupcakes w/ vanisicing 12 dotes Price Per Dozen $17.00 dores 1. Calcute the average cost perint 2. Calculate the cost of Goods PRODUCED for all products 3. Calculate the cost of Goods SOLD and the profit or loss for all products Vanilla cupcakes w/ vanilla icing Vanila cupcakes w/ chocolate icing Material Total Cost Material Total Cost Flour Flour Butter Butter sugar Super Tops ER IM MK vanilla Van Vanilla in Chocolate icine flery Box Bakery Box Laborator Labor Baler Labor Apprent Ubor Apprent Overhead Overhead Total Cost Total Cost Customer Price Customer Price Total Profil/loss TotalProfit/Loss Chocolate cupcakes w/ chocolate icing Chocolate cupcakes w/ vanila icing Material Total Cost Material Total Con Flour Flour Butter Butter Supar Les Lord Mik MA Cocoa Powder Cocoa Powder Chocolate icing Vanilla icing Bakery Box bakery Box Labor Baker abocar Labor Apprent Labor Aparent Overhead Overhead Total Cost Total Cost dores www.qqsH MI Vanilla Cocoa Powder Vanilla icing Chocolate icing Bakery box dores ellon pillon pound pound pound each 0.12 01 0.25 0.25 0.75 0.75 1 Assumptions: 1. Inventory cost flow is average cost 2. There are no unfinished units work in process) 3. Direct labor: Baker your paysheck) Ba Baker your paycheck) decorate and package $20.00 hour You decorate and package 8 dozen cupcakes per hour for 6 hours a day 36. Apprentice mixes & bakes) $15.00 hour The aparentice mixes and boles 6 dozen cupcodes per hour and work hours a day 4. Predetermined overhead rate $2.50 dozen 3. The bakery PRODUCED the following unite Vanila cupcakes w/ vanilla icing 30 doren Vanilla cupcakes w chocolate che 24 doren Chocolate cupcakes w/ chocolate icing 50 doren Chocolate cupcakes w/ vanilla icing 15 doren 6. The bakery SOLD the following uniti Vanilla cupcakes w/vanilla icing 29 dozen Vanilla cupcakes w/ chocolate icing 20 doren Chocolate cupcakes w/ chocolate king 45 doren Chocolate cupcakes w/vanile icing 12 doren Price Per Doren $17.00 doren Materal Total Cost Material Total Cost [flour flour Butter Butter Super Supar Cage Mik M Vani Vanilla Vancing Chocolate icing Bakery Box Bakery Box Labor Baker Labor Baker Labor Atorent Labor Apprent Overhead Overhead Total Cost Total Cost Customer Price Customer Price Total Profit/LOSS Total Profi/LOS Chocolate cupcakes w/ chocolate icing Chocolate cupcakes w/vanila icing Material Total Cost Material Total Cost Flour Flour Butter Butter Sup! scar Lor Ees MI MIR Cocoa Powder Cocoa Powder Chocolate icing Vanilla icing Bakery Box Bakery Box Labor Baker Labor: Baker Labor. Aporent Ubor Apprent Overhead Overhead Total Cost TotalCost Customer Price Customer Price Total Profit/Los Total Profitos Hourly pay Xhour worked per day / Whours it takes to finish an order Page 0-10 The secret is out! Your Catering has been such a hit that you finally opened a small bakery just around the corner. You no longer track costs by job. You have switched to a process costing system. You have three different major processes: mixing, baking, and packaging. Because your business is booming, you purchase ingredients in bulk which has reduced the cost but the new brick-and-mortar store has increased fixed costs. Perform an analysis on the bakery's performance and draft recommendations for making it better. Pay special attention to the "Assumptions" section. Recent purchases Material 15-Jan 7-Feb Amt Cost Total Amt Cost Total Flour (pounds 47 $ 1.75 S 82.25 32 $ 2.01 S 61.10 Butter pounds) 12 $ 0.755 9.00 17 $ 0.86 S 14.66 Sugar (pounds 51 $ 1.00 ls 51.00 30 $ 1.15 S 34.50 Engsidozen 17 $ 0.75 s 12.75 15 $ 0.86S 12.94 Milk (gallons) 10 $ 1.50 S 15.00 12 $ 1.73 $ 20.70 Vanilla (gallons) 10 $ 2.50 S 25.00 12 $ 2.13 $ 25.50 Cocoa Powder pounds 20 $ 2.00 IS 40.00 25 $ 1.70 S 42.50 Vanilla Icing Ipounds! 10 $ 1.00 $ 10.00 17 $ 0.85 S 14.45 Chocolate Icing (pounds! 10 $ 1.15 IS 11.50 20 $ 0.98 $ 19.55 Bakery box 100 $ 0.20 $ 20.00 75 $ 0.17 S 12.75 TOTAL $ 276.50 $ 261.95 Ingredients per dozen Material Unit sie Flour Butter Sugar ERGS Milk Vanilla Cocoa Powder Vanilla Icing Chocolate Icing Bakery box pound Ipound pound dozen gallon gallon Ipound pound pound each Pounds per Average Cost dozen per unit 0.5 0.25 0.5 0.17 0.1 0.25 0.25 0.75 0.75 1 Analysis 1 Calculate the average cost per unit. 2. Calculate the cost of Goods PRODUCED for all products 3. Calculate the cost of Goods SOLD and the profit or loss for all products Vanilla cupcakes w/ vanilla icing Vanilla cupcakes w/ chocolate icing Material Total Cost Material Total Cost Flour Flour Butter Butter Sugar Sugar Eggs Engs Milk Milk Vanilla Vanilla Vanilla Icing Chocolate icing Bakery Box Bakery Box Labor: Baker Labor: Baker Labor: Apprent Labor: Apprent Overhead Overhead Assumptions: 1. Inventory cost flow is average cost 2. There are no unfinished units work in process! 3. Direct labor: Baker your paycheck) - ZOOM Page 0-10 The secret is out! Your Catering has been such a hit that you finally opened a small bakery just around the corner. You no longer track costs by job. You have switched to a process costing system. You have three different major processes: mixing, baking, and packaging. Because your business is booming, you purchase ingredients in bulk which has reduced the cost but the new brick-and-mortar store has increased fixed costs. Perform an analysis on the bakery's performance and draft recommendations for making it better. Pay special attention to the "Assumptions" section. Recent purchases Material 15-Jan 7-Feb Amt Cost Total Amt Cost Total Flour (pounds 47 $ 1.75 S 82.25 32 $ 2.01 S 61.10 Butter pounds) 12 $ 0.755 9.00 17 $ 0.86 S 14.66 Sugar (pounds 51 $ 1.00 ls 51.00 30 $ 1.15 S 34.50 Engsidozen 17 $ 0.75 s 12.75 15 $ 0.86S 12.94 Milk (gallons) 10 $ 1.50 S 15.00 12 $ 1.73 $ 20.70 Vanilla (gallons) 10 $ 2.50 S 25.00 12 $ 2.13 $ 25.50 Cocoa Powder pounds 20 $ 2.00 IS 40.00 25 $ 1.70 S 42.50 Vanilla Icing Ipounds! 10 $ 1.00 $ 10.00 17 $ 0.85 S 14.45 Chocolate Icing (pounds! 10 $ 1.15 IS 11.50 20 $ 0.98 $ 19.55 Bakery box 100 $ 0.20 $ 20.00 75 $ 0.17 S 12.75 TOTAL $ 276.50 $ 261.95 Ingredients per dozen Material Unit sie Flour Butter Sugar ERGS Milk Vanilla Cocoa Powder Vanilla Icing Chocolate Icing Bakery box pound Ipound pound dozen gallon gallon Ipound pound pound each Pounds per Average Cost dozen per unit 0.5 0.25 0.5 0.17 0.1 0.25 0.25 0.75 0.75 1 Analysis 1 Calculate the average cost per unit. 2. Calculate the cost of Goods PRODUCED for all products 3. Calculate the cost of Goods SOLD and the profit or loss for all products Vanilla cupcakes w/ vanilla icing Vanilla cupcakes w/ chocolate icing Material Total Cost Material Total Cost Flour Flour Butter Butter Sugar Sugar Eggs Engs Milk Milk Vanilla Vanilla Vanilla Icing Chocolate icing Bakery Box Bakery Box Labor: Baker Labor: Baker Labor: Apprent Labor: Apprent Overhead Overhead Assumptions: 1. Inventory cost flow is average cost 2. There are no unfinished units work in process! 3. Direct labor: Baker your paycheck) 7 Feb Cot The secret is out! Your Catering has been such a hit that you finally opened a small bakery just around the corner. You no longer track costs by job. You have switched to a process costing system. You have three different major processes icing baking and packaging. Because your business is booming you purchase ingredients in bulk which has reduced the cost but the new brick and mortar store has increased fixed costs Perform an analysis on the bakery's performance and draft recommendations for making it better. Pay special attention to the Assumptions section Recent purchases Material 15-Jan Ant Cost Total Ant Total Flour pounds 47 5 1.753 32 25 32 5. 2015 6440 Ruter (pounds) 12 S 0.755 5.00 17 506S 16 Sucar pound 51 5 10013 51.00 50 $ 1.155 14.50 Lees daten) 17 S 07515 12.75 15 S 0.861204 Milk (aliom 10 15 1.505 15.00 12 31.320.70 Vanillos 10 5 2505 25.00 12 521352550 Cocoa powder pound 20 200 IS 40.00 25 5 1.705 250 Vanilla on rounds 10 $ 1.0015 10.00 17 5.05 14.45 Chocolate icine pound) 10 5 11515 12.50 20 50.98 1055 Bakerybos 100 $ 0.2015 20.00 75 $ 0.17 15 12.75 TOTAL 5 276.50 1526195 Ingredients per dozen Material Unit si Flour Butter Sugar Ees Milk Vanilla Cocoa powder pound pound pound doen pallon po pound Pounds per Average Cost doren per un 05 0.25 0.5 017 0.1 Analysis 1. Calculate the wenge cost per unit 2. Calculate the cost of Goods PRODUCEO for all products Calculate the cost of Goodi SOLD and the profit or loss for all products Vanila cupcakes w/vanilla icine Vanila cupcakes w/ chocolate icing Material Total Cost Material Total Coat Pour Buster urter Sugar Sugar 025 0.25 Material Unit size per unit Flour Butter sugar IEBE M Vanilla Cocoa Powder Vanilling Chocolate Icing Bakery box pound pound pound doren pillon dozen 0.5 025 05 0.17 0.1 0.25 0.25 0.75 0.75 1 pllon pound pound Ipound each Assumptions: 1. Inventory cost flow is wvenge cost 2. There are no unfinished units work in process) 3. Direct labor Baker your paycheck) 3. Baker (your paycheck) decorate and package $20.00 hour You decorate and package 8 dozen cupcakes per hour for 6 hours a day 3b. Apprentice mixes & bakes) $15.00 hour The opprentice mires and boks 6 doren cupcakes per hour and work 8 hours a day 4. Predetermined overhead te $2.50 daten 5. The bohury PRODUCED the following units Vanilla cupcakes w/ vanilking 30 doren Vanilla cupcakes w/ chocolate king 24 Chocolate cupcakes w/ chocolate king 50 dozen Chocolate cupcakes w/ vanilla icing 15 dozen 6. The bakery SOLD the following units Vanilla cupcakes w/ vanilla icing 29 doren Vand cupcakes w/ chocolate icing 20 dozen Chocolate cupcakes w/ chocolate icing 45 dosen Chocolate cupcakes w/ vanisicing 12 dotes Price Per Dozen $17.00 dores 1. Calcute the average cost perint 2. Calculate the cost of Goods PRODUCED for all products 3. Calculate the cost of Goods SOLD and the profit or loss for all products Vanilla cupcakes w/ vanilla icing Vanila cupcakes w/ chocolate icing Material Total Cost Material Total Cost Flour Flour Butter Butter sugar Super Tops ER IM MK vanilla Van Vanilla in Chocolate icine flery Box Bakery Box Laborator Labor Baler Labor Apprent Ubor Apprent Overhead Overhead Total Cost Total Cost Customer Price Customer Price Total Profil/loss TotalProfit/Loss Chocolate cupcakes w/ chocolate icing Chocolate cupcakes w/ vanila icing Material Total Cost Material Total Con Flour Flour Butter Butter Supar Les Lord Mik MA Cocoa Powder Cocoa Powder Chocolate icing Vanilla icing Bakery Box bakery Box Labor Baker abocar Labor Apprent Labor Aparent Overhead Overhead Total Cost Total Cost dores www.qqsH MI Vanilla Cocoa Powder Vanilla icing Chocolate icing Bakery box dores ellon pillon pound pound pound each 0.12 01 0.25 0.25 0.75 0.75 1 Assumptions: 1. Inventory cost flow is average cost 2. There are no unfinished units work in process) 3. Direct labor: Baker your paysheck) Ba Baker your paycheck) decorate and package $20.00 hour You decorate and package 8 dozen cupcakes per hour for 6 hours a day 36. Apprentice mixes & bakes) $15.00 hour The aparentice mixes and boles 6 dozen cupcodes per hour and work hours a day 4. Predetermined overhead rate $2.50 dozen 3. The bakery PRODUCED the following unite Vanila cupcakes w/ vanilla icing 30 doren Vanilla cupcakes w chocolate che 24 doren Chocolate cupcakes w/ chocolate icing 50 doren Chocolate cupcakes w/ vanilla icing 15 doren 6. The bakery SOLD the following uniti Vanilla cupcakes w/vanilla icing 29 dozen Vanilla cupcakes w/ chocolate icing 20 doren Chocolate cupcakes w/ chocolate king 45 doren Chocolate cupcakes w/vanile icing 12 doren Price Per Doren $17.00 doren Materal Total Cost Material Total Cost [flour flour Butter Butter Super Supar Cage Mik M Vani Vanilla Vancing Chocolate icing Bakery Box Bakery Box Labor Baker Labor Baker Labor Atorent Labor Apprent Overhead Overhead Total Cost Total Cost Customer Price Customer Price Total Profit/LOSS Total Profi/LOS Chocolate cupcakes w/ chocolate icing Chocolate cupcakes w/vanila icing Material Total Cost Material Total Cost Flour Flour Butter Butter Sup! scar Lor Ees MI MIR Cocoa Powder Cocoa Powder Chocolate icing Vanilla icing Bakery Box Bakery Box Labor Baker Labor: Baker Labor. Aporent Ubor Apprent Overhead Overhead Total Cost TotalCost Customer Price Customer Price Total Profit/Los Total Profitos Hourly pay Xhour worked per day / Whours it takes to finish an order Page 0-10 The secret is out! Your Catering has been such a hit that you finally opened a small bakery just around the corner. You no longer track costs by job. You have switched to a process costing system. You have three different major processes: mixing, baking, and packaging. Because your business is booming, you purchase ingredients in bulk which has reduced the cost but the new brick-and-mortar store has increased fixed costs. Perform an analysis on the bakery's performance and draft recommendations for making it better. Pay special attention to the "Assumptions" section. Recent purchases Material 15-Jan 7-Feb Amt Cost Total Amt Cost Total Flour (pounds 47 $ 1.75 S 82.25 32 $ 2.01 S 61.10 Butter pounds) 12 $ 0.755 9.00 17 $ 0.86 S 14.66 Sugar (pounds 51 $ 1.00 ls 51.00 30 $ 1.15 S 34.50 Engsidozen 17 $ 0.75 s 12.75 15 $ 0.86S 12.94 Milk (gallons) 10 $ 1.50 S 15.00 12 $ 1.73 $ 20.70 Vanilla (gallons) 10 $ 2.50 S 25.00 12 $ 2.13 $ 25.50 Cocoa Powder pounds 20 $ 2.00 IS 40.00 25 $ 1.70 S 42.50 Vanilla Icing Ipounds! 10 $ 1.00 $ 10.00 17 $ 0.85 S 14.45 Chocolate Icing (pounds! 10 $ 1.15 IS 11.50 20 $ 0.98 $ 19.55 Bakery box 100 $ 0.20 $ 20.00 75 $ 0.17 S 12.75 TOTAL $ 276.50 $ 261.95 Ingredients per dozen Material Unit sie Flour Butter Sugar ERGS Milk Vanilla Cocoa Powder Vanilla Icing Chocolate Icing Bakery box pound Ipound pound dozen gallon gallon Ipound pound pound each Pounds per Average Cost dozen per unit 0.5 0.25 0.5 0.17 0.1 0.25 0.25 0.75 0.75 1 Analysis 1 Calculate the average cost per unit. 2. Calculate the cost of Goods PRODUCED for all products 3. Calculate the cost of Goods SOLD and the profit or loss for all products Vanilla cupcakes w/ vanilla icing Vanilla cupcakes w/ chocolate icing Material Total Cost Material Total Cost Flour Flour Butter Butter Sugar Sugar Eggs Engs Milk Milk Vanilla Vanilla Vanilla Icing Chocolate icing Bakery Box Bakery Box Labor: Baker Labor: Baker Labor: Apprent Labor: Apprent Overhead Overhead Assumptions: 1. Inventory cost flow is average cost 2. There are no unfinished units work in process! 3. Direct labor: Baker your paycheck)
