Im stuck on the Budgeted costs of goods sold tab of excel trying to equate the projected yearly cost per carton. i worked it backward and realize it should be $4.0025 but cant find why that is. please assist.
Accounting 365 Flex Budget Project Instructions BEFORE YOU BEGIN, READ CLOSELY.... A. Start with the template that can also be found in the Blackboard folder titled "Flex Budget Project". Save this file with your Name in the title. Example) Excel Project Joe Smith B. The first two tabs of the template (indicated with green highlighting) should serve as your input tabs. These tabs will be filled by typing in the input data found in this directions document. Each cell shaded with light grey needs to be filled by you. Other than the first two tabs, the rest of your spreadsheet should be ENTIRELY FORMULA DRIVEN. This means that on the following seven tabs of your spreadsheet, EVERY light grey cell should either reference another cell from the file or should be calculated using a formula which also references the necessary cells. *NO numbers or text can be typed into cells with the exception of your input tabs! * Part 1 The Cream Shack is a local business that produces homemade ice cream that it sells to its customers in a 16 oz carton. Although the business has been growing rapidly in the past few years, much of the production process is done in the basement of the owner's house. This helps the company avoid paying expensive rent for a building in an effort to keep costs low. The owners of The Cream Shack are attempting to create a budget for the upcoming year to ensure profitability. Currently, The Cream Shack produces three different flavors of ice cream: strawberry cheesecake, cookies and cream, and caramel nut that sell at a ratio of 40%, 35%, and 25% of total sales, respectively. All three flavors require cream, sugar, and toppings to produce the final product, but the ratios of how much material is needed differ across the flavors. The table below summarizes the necessary materials to create each product: Quantity (ox) Strawberry Cheesecake 8 Caramel Nut 11 Cream Toppings Sugar Cookies & Cream 10 5 1 6 4 2 Prices for these ingredients change throughout the course of the year in accordance to the market. For budget making purposes ownership has decided to use an average of prior year costs. The following table summarizes the costs for the different ingredients per ounce across the different quarters of the previous year: 0.19 Cost ($/ox) Quarter 1 Quarter 2 Quarter 3 Quarter 4 Cream 0.29 $ 0.26 $ 0.22 $ 0.23 Sugar $ 0.06 $ 0.07 $ 0.08 $ 0.07 Strawberry Cheesecake Topping $ 0.37 $ 0.34 $ 0.31 $ 0.30 Cookies & Cream Topping $ 0.18 $ $ 0.21 $ 0.22 Caramel Nut Topping 0.12 $ 0.15 $ 0.19 $ 0.14 The only labor necessary for production is provided by the owner who makes $18 per hour. The production process involves three steps that must be done manually. The first step is to mix all of the ingredients together using a machine which typically takes 6 minutes to complete. The second step consists of removing the mixed product from the machine and emptying it into a plastic carton. This process takes about 3 minutes and each carton costs 25 cents. The final step of the labor process involves applying a label to the carton to indicate which flavor it is. The process also takes 3 minutes to complete. The company also has various overhead, selling, and administrative costs. To budget for these costs, the company estimates them using different cost drivers. The Cream Shock has determined that overhead should be applied based on 20% of direct labor costs. Selling and administrative costs are best estimated using a percentage of total revenue. Historical analysis has shown that these expenses run about 12% and 8% of total revenue, respectively. For the purposes of the budget, The Cream Shack is predicting unit sales to be 9,000 cartons for the upcoming year. The selling price per 16 oz carton for each of the different product lines is shown below: Strawberry Cheesecake Cookies & Crme Caramel Nut Selling Price $ 12.00 $ 11.00 $ 10.50 Shortly after the end of the year, The Cream Shock has compiled its actual sales and expense data for the prior year and wants to compare it to the budget. The owner was very excited about an increase in sales but could not understand why profits decreased during the year. He wants to see what areas of his business did better than expected and what areas need improvement. Actual data from the year is presented below: Income Statement Sales $104,050.00 Cost of Goods Sold $82,530.00 Gross Margin $21,520.00 Selling Expenses $13,526.50 Administrative Expenses $6,243.00 Net Income $1,750.50 Strawberry Cheesecake Cookies & Cream Caramel Nut Sales Unit Sales 4,000 3,000 2,400 Dollar Sales $46,000.00 $32,250.00 $25,800.00 Materials Cost of Goods Sold Quantity per cost per 16 oz 16 oz Carton Carton Total Materials Cost Cartons Strawberry Cheesecake Cream Toppings Sugar Carton 7.00 $ 6.50 $ 2.50 $ 1.00 $ $ 1.82 2.47 0.15 0.22 4.66 4,000 18,640.00 Cookies & Cream Cream Toppings Sunar 11.00 $ 4.50 $ 0.50 $ 2.86 0.81 003 1. Enter this information into the first tab, "Budget Input". Also, place your name in the box provided in the right hand side of the tab. 2. Move to the "Standard Costs" tab. Develop the standard costs for the ice cream regarding direct materials, direct labor and overhead by using your budget input. For certain calculations, you will need to use the AVERAGE function. Remember there is a function (fx) tool located at the top of your Excel spreadsheet if you need some guidance with this. Also, remember that you can drag formulas to fill similar cells. This may require "locking certain cells references within the formula being used. You can lock" cells in the formula by highlighting them and pressing the "44" key. 3. Move to the "Budgeted Cost of Goods Sold" tab. Prepare a budgeted cost of goods sold summary for the projected ice cream sales. 4. Move to the "Budgeted IS" tab. Prepare a budgeted income statement for the upcoming year. 5. Move to the "Goal Seek" tab. Ownership is looking at purchasing a new building to increase its production capabilities. Use the goal seek tool to find the number of ice cream carton sales necessary to create operating income of $10,000. Gool seek uses an iterative process to make one cell be a particular value by changing another cell's value, and for purposes of this project we want operating income to become 10,000 by changing the number of carton sales. For this to work, your group's spreadsheet must be driven by the inputs tab and set up to flow correctly. Using this tool will give you strong evidence that you are on the right track in the completion of your spreadsheet. You can find goal seek on the "Data" menu in Excel. It is under the "What If Analysis" feature. After you have run goal seek, you need to copy the number of carton sales showing in the carton sales cell within the "Budget Inputs" tab into the cell on the cell within the "Goal Seek" tab by either copying and pasting or just typing the number. This is an exception to the no typing rule. You then need to be sure to go back and change the carton sales value on the "Budget Inputs" tab back to 9,000. If you don't do this the rest of your spreadsheet will be running off of the goal seek number rather than the budgeted value, and the rest your check figures will not work. 6. Enter this actual sales and cost information into the second tab, "Actual Input" 7. Move to the "Flexible Budget Pref. Report" tab. Prepare a flexible budget performance report for the prior year to find activity variances and revenue and spending variances. Make sure to label your variances "Favorable", "Unfavorable", or "No Variance". Remember that you can't type this directly in the cell! You will need to do this by the use of a nested "F" statement. Simple "F" statements can be created using the function (fx) tool at the top of the page, but you will need to create your nested "F" statement by hand by typing in your desired rules at the top of the page in the formula bar right next to the function (fx) button. The following is an example of an "F" statement that assigns a category of '1 year', 'More than a year, or 'less than a year' to the number of days contained in selected cells. =F[A1=365, "1 year", if (A1>365,"More than a year", "Less than a year")). Once you have the variances labeled as "Favorable", "Unfavorable", or "No Variance", you will need to color code those cells in order to make them more noticeable and easier to analyze. You can color code them by using conditional formatting. You can find conditional formatting on the "Home" menu in Excel. You will want to select all of your cells containing the text "Favorable", "Unfavorable", or "No Variance" in your spreadsheet. Then you will want to go to the "Highlight Cells Rules" drop down menu, and choose the option of "Equal To...". You will then need to select to highlight your cells equaling Favorable with "Green Fill with Dark Green Text" and your cells equaling Unfavorable with "Light Red Fill with Dark Red Text". 8. Move to the "DM Variances" tab. Compute the direct materials variances for the prior year. The standard price of the materials will require you to use the "AVERAGE" function. Again, you will need to use your function (fx) tool at the top of the page. You will also need to use "IF" statements and Conditional Highlighting as you did in the previous tab for the variances. Follow the same rules for highlighting. Remember that when you are calculating the standard quantities, you are calculating the STANDARD quantities for ACTUAL production. Make sure you fill out all 12 boxes (4 materials for each flavor of ice cream) before moving on. 9. Move to the "DL Variances" tab. Compute the direct labor variances for the prior year. You will need to use the same tools and follow the same highlighting and standard quantity rules as mentioned for the previous tab. 10. Check your spreadsheet against the check figures listed below to ensure you have completed the spreadsheet correctly. 11. Submit your assignment through Blackboard by answering the questions in Blackboard and attaching and submitting your completed template document via your assignment link. Do not use email to submit your project. SPREADSHEET CHECK FIGURES: Tab Cell Check Figure $36,022.50 $6,604.00 Budgeted Cost of Goods Sold Total Budgeted Direct Materials Cost Flexible Budget Performance Report Flexible Budget Net Income Revenue & Spending Variance for Cost of Flexible Budget Performance Report Goods Sold Materials Quantity Variance for Cream DM Variances for the Strawberry Cheesecake flavor DL Variances Labor Efficiency Variance $4,174 Unfavorable $1,000.00 Favorable $2,160 Unfavorable D 1 Budget Input Information 3 Carton Sales 4 5 6 Sales Mix 9,000 Cartons 7 8 Strawberry Cheesecake 9 Cookies & Cream 10 Caramel Nut 11 12 Direct Materials 13 Quantity (oz/carton) Selling Price per Carton 5 12.00 $ 11.00 $ 10.50 % of Carton Sales 40% 35% 25% Strawberry Cheesecake 8.00 6.00 2.00 Cookies & Cream 10.00 5.00 Caramel Nut 11.00 4.00 1.00 1.00 14 15 Cream 16 Toppings 17 Sugar 18 19 Cost (5/oz) 20 21 Cream 22 Sugar 23 Strawberry Cheesecake Topping 24 Cookies & Cream Topping 25 Caramel Nut Topoine Budget Input Quarter 1 Quarter 2 Quarter 3 Quarter 4 s 0.29 $ 0.265 0.22 5 0.23 5 0.065 0.07 5 0.08 $ 0.07 $ 0.375 0.34 $ 0.31 $ 0.30 $ 0.18 5 0.19 5 0.21 5 0.22 0.125 0.15 S 0.19 0.14 Actual Input Standard Costs Budgeted Cost of Goods Sold B Ready B C S in innl wo wo E 25 Caramel Nut Topping $ 0.125 0.15 S 0.19 $ 0.14 26 $ 0.20 $ 0.20 S 0.20 $ 0.19 27 Cost (S/carton) 28 Quarter 1 Quarter 2 Quarter 3 Quarter 4 29 Carton 3.26 $ 3.23 5 3.23 $ 3.07 30 31 Direct Labor 32 Cost (hr) Time (min) 33 Mix S 9.00 34 Fill $ 4.50 35 Label $ 4.50 36 37 minutes per hour 12 minutes 38 39 Manufacturing Overhead 40 20% % of Direct Labor 41 42 Period Cost 43 Selling Expenses 12% % of Total Revenue 44 Administrative Expenses 8% % of Total Revenue 45 46 47 48 49 50 51 Budget Input Actual Input Standard Costs Budgeted Cost of Goods Sold Bud E F B Actual Input Information NA 1 3 Sales 4 5 Strawberry Cheesecake 6 Cookies & Cream 7 Caramel Nut 8 9 Materials Carton Sales Dollar Sales 4,000 $ 46,000.00 3,000 $ 32,250.00 2,400 $ 25,800.00 Quantity per cost per 16 oz 16 oz Carton Carton Total Cartons Materials Cost 10 11 Strawberry Cheesecake 12 13 14 15 16 17 Cookies & Cream Cream Toppings Sugar Carton 7.00 $ 6.50 $ 2.50 $ 1.00 $ $ 1.82 2.47 0.15 0.22 4.66 4,000 $ 18,640.00 18 19 20 21 Cream Toppings Sugar Carton 11.00 $ 4.50 $ 0.50 $ 1.00 $ 2.86 0.81 0.03 0.22 Ann 117cnnn Budget Input Actual Input Standard Costs Budgeted Cost of Goods Sold Bu Ready B E F G Carton 1.00 $ $ 0.22 3.92 3,000 $ 11,760.00 21 22 23 Caramel Nut 24 25 26 Cream Toppings Sugar Carton 10.50 $ 4.50 $ 0.50 $ 1.00 $ $ 2.73 0.63 0.12 0.22 3.70 27 2,400 $ $ 8,880.00 39,280.00 Hours Labor Cost 2,000 $ 35,000.00 28 29 Total Materials Cost 30 31 Labor 32 33 34 35 Income Statement 36 Sales 37 COGS 38 Gross Margin 39 Selling Expenses 40 Administrative Expenses 41 Net Income 42 $ 104,050.00 $ 82,530.00 $ 21,520.00 $ 13,526.50 $ 6,243.00 $ 1,750.50 A2 Budget Input Actual Input Standard Costs Budgeted Cost of Goods Sold Budge Ready Accounting 365 Flex Budget Project Instructions BEFORE YOU BEGIN, READ CLOSELY.... A. Start with the template that can also be found in the Blackboard folder titled "Flex Budget Project". Save this file with your Name in the title. Example) Excel Project Joe Smith B. The first two tabs of the template (indicated with green highlighting) should serve as your input tabs. These tabs will be filled by typing in the input data found in this directions document. Each cell shaded with light grey needs to be filled by you. Other than the first two tabs, the rest of your spreadsheet should be ENTIRELY FORMULA DRIVEN. This means that on the following seven tabs of your spreadsheet, EVERY light grey cell should either reference another cell from the file or should be calculated using a formula which also references the necessary cells. *NO numbers or text can be typed into cells with the exception of your input tabs! * Part 1 The Cream Shack is a local business that produces homemade ice cream that it sells to its customers in a 16 oz carton. Although the business has been growing rapidly in the past few years, much of the production process is done in the basement of the owner's house. This helps the company avoid paying expensive rent for a building in an effort to keep costs low. The owners of The Cream Shack are attempting to create a budget for the upcoming year to ensure profitability. Currently, The Cream Shack produces three different flavors of ice cream: strawberry cheesecake, cookies and cream, and caramel nut that sell at a ratio of 40%, 35%, and 25% of total sales, respectively. All three flavors require cream, sugar, and toppings to produce the final product, but the ratios of how much material is needed differ across the flavors. The table below summarizes the necessary materials to create each product: Quantity (ox) Strawberry Cheesecake 8 Caramel Nut 11 Cream Toppings Sugar Cookies & Cream 10 5 1 6 4 2 Prices for these ingredients change throughout the course of the year in accordance to the market. For budget making purposes ownership has decided to use an average of prior year costs. The following table summarizes the costs for the different ingredients per ounce across the different quarters of the previous year: 0.19 Cost ($/ox) Quarter 1 Quarter 2 Quarter 3 Quarter 4 Cream 0.29 $ 0.26 $ 0.22 $ 0.23 Sugar $ 0.06 $ 0.07 $ 0.08 $ 0.07 Strawberry Cheesecake Topping $ 0.37 $ 0.34 $ 0.31 $ 0.30 Cookies & Cream Topping $ 0.18 $ $ 0.21 $ 0.22 Caramel Nut Topping 0.12 $ 0.15 $ 0.19 $ 0.14 The only labor necessary for production is provided by the owner who makes $18 per hour. The production process involves three steps that must be done manually. The first step is to mix all of the ingredients together using a machine which typically takes 6 minutes to complete. The second step consists of removing the mixed product from the machine and emptying it into a plastic carton. This process takes about 3 minutes and each carton costs 25 cents. The final step of the labor process involves applying a label to the carton to indicate which flavor it is. The process also takes 3 minutes to complete. The company also has various overhead, selling, and administrative costs. To budget for these costs, the company estimates them using different cost drivers. The Cream Shock has determined that overhead should be applied based on 20% of direct labor costs. Selling and administrative costs are best estimated using a percentage of total revenue. Historical analysis has shown that these expenses run about 12% and 8% of total revenue, respectively. For the purposes of the budget, The Cream Shack is predicting unit sales to be 9,000 cartons for the upcoming year. The selling price per 16 oz carton for each of the different product lines is shown below: Strawberry Cheesecake Cookies & Crme Caramel Nut Selling Price $ 12.00 $ 11.00 $ 10.50 Shortly after the end of the year, The Cream Shock has compiled its actual sales and expense data for the prior year and wants to compare it to the budget. The owner was very excited about an increase in sales but could not understand why profits decreased during the year. He wants to see what areas of his business did better than expected and what areas need improvement. Actual data from the year is presented below: Income Statement Sales $104,050.00 Cost of Goods Sold $82,530.00 Gross Margin $21,520.00 Selling Expenses $13,526.50 Administrative Expenses $6,243.00 Net Income $1,750.50 Strawberry Cheesecake Cookies & Cream Caramel Nut Sales Unit Sales 4,000 3,000 2,400 Dollar Sales $46,000.00 $32,250.00 $25,800.00 Materials Cost of Goods Sold Quantity per cost per 16 oz 16 oz Carton Carton Total Materials Cost Cartons Strawberry Cheesecake Cream Toppings Sugar Carton 7.00 $ 6.50 $ 2.50 $ 1.00 $ $ 1.82 2.47 0.15 0.22 4.66 4,000 18,640.00 Cookies & Cream Cream Toppings Sunar 11.00 $ 4.50 $ 0.50 $ 2.86 0.81 003 1. Enter this information into the first tab, "Budget Input". Also, place your name in the box provided in the right hand side of the tab. 2. Move to the "Standard Costs" tab. Develop the standard costs for the ice cream regarding direct materials, direct labor and overhead by using your budget input. For certain calculations, you will need to use the AVERAGE function. Remember there is a function (fx) tool located at the top of your Excel spreadsheet if you need some guidance with this. Also, remember that you can drag formulas to fill similar cells. This may require "locking certain cells references within the formula being used. You can lock" cells in the formula by highlighting them and pressing the "44" key. 3. Move to the "Budgeted Cost of Goods Sold" tab. Prepare a budgeted cost of goods sold summary for the projected ice cream sales. 4. Move to the "Budgeted IS" tab. Prepare a budgeted income statement for the upcoming year. 5. Move to the "Goal Seek" tab. Ownership is looking at purchasing a new building to increase its production capabilities. Use the goal seek tool to find the number of ice cream carton sales necessary to create operating income of $10,000. Gool seek uses an iterative process to make one cell be a particular value by changing another cell's value, and for purposes of this project we want operating income to become 10,000 by changing the number of carton sales. For this to work, your group's spreadsheet must be driven by the inputs tab and set up to flow correctly. Using this tool will give you strong evidence that you are on the right track in the completion of your spreadsheet. You can find goal seek on the "Data" menu in Excel. It is under the "What If Analysis" feature. After you have run goal seek, you need to copy the number of carton sales showing in the carton sales cell within the "Budget Inputs" tab into the cell on the cell within the "Goal Seek" tab by either copying and pasting or just typing the number. This is an exception to the no typing rule. You then need to be sure to go back and change the carton sales value on the "Budget Inputs" tab back to 9,000. If you don't do this the rest of your spreadsheet will be running off of the goal seek number rather than the budgeted value, and the rest your check figures will not work. 6. Enter this actual sales and cost information into the second tab, "Actual Input" 7. Move to the "Flexible Budget Pref. Report" tab. Prepare a flexible budget performance report for the prior year to find activity variances and revenue and spending variances. Make sure to label your variances "Favorable", "Unfavorable", or "No Variance". Remember that you can't type this directly in the cell! You will need to do this by the use of a nested "F" statement. Simple "F" statements can be created using the function (fx) tool at the top of the page, but you will need to create your nested "F" statement by hand by typing in your desired rules at the top of the page in the formula bar right next to the function (fx) button. The following is an example of an "F" statement that assigns a category of '1 year', 'More than a year, or 'less than a year' to the number of days contained in selected cells. =F[A1=365, "1 year", if (A1>365,"More than a year", "Less than a year")). Once you have the variances labeled as "Favorable", "Unfavorable", or "No Variance", you will need to color code those cells in order to make them more noticeable and easier to analyze. You can color code them by using conditional formatting. You can find conditional formatting on the "Home" menu in Excel. You will want to select all of your cells containing the text "Favorable", "Unfavorable", or "No Variance" in your spreadsheet. Then you will want to go to the "Highlight Cells Rules" drop down menu, and choose the option of "Equal To...". You will then need to select to highlight your cells equaling Favorable with "Green Fill with Dark Green Text" and your cells equaling Unfavorable with "Light Red Fill with Dark Red Text". 8. Move to the "DM Variances" tab. Compute the direct materials variances for the prior year. The standard price of the materials will require you to use the "AVERAGE" function. Again, you will need to use your function (fx) tool at the top of the page. You will also need to use "IF" statements and Conditional Highlighting as you did in the previous tab for the variances. Follow the same rules for highlighting. Remember that when you are calculating the standard quantities, you are calculating the STANDARD quantities for ACTUAL production. Make sure you fill out all 12 boxes (4 materials for each flavor of ice cream) before moving on. 9. Move to the "DL Variances" tab. Compute the direct labor variances for the prior year. You will need to use the same tools and follow the same highlighting and standard quantity rules as mentioned for the previous tab. 10. Check your spreadsheet against the check figures listed below to ensure you have completed the spreadsheet correctly. 11. Submit your assignment through Blackboard by answering the questions in Blackboard and attaching and submitting your completed template document via your assignment link. Do not use email to submit your project. SPREADSHEET CHECK FIGURES: Tab Cell Check Figure $36,022.50 $6,604.00 Budgeted Cost of Goods Sold Total Budgeted Direct Materials Cost Flexible Budget Performance Report Flexible Budget Net Income Revenue & Spending Variance for Cost of Flexible Budget Performance Report Goods Sold Materials Quantity Variance for Cream DM Variances for the Strawberry Cheesecake flavor DL Variances Labor Efficiency Variance $4,174 Unfavorable $1,000.00 Favorable $2,160 Unfavorable D 1 Budget Input Information 3 Carton Sales 4 5 6 Sales Mix 9,000 Cartons 7 8 Strawberry Cheesecake 9 Cookies & Cream 10 Caramel Nut 11 12 Direct Materials 13 Quantity (oz/carton) Selling Price per Carton 5 12.00 $ 11.00 $ 10.50 % of Carton Sales 40% 35% 25% Strawberry Cheesecake 8.00 6.00 2.00 Cookies & Cream 10.00 5.00 Caramel Nut 11.00 4.00 1.00 1.00 14 15 Cream 16 Toppings 17 Sugar 18 19 Cost (5/oz) 20 21 Cream 22 Sugar 23 Strawberry Cheesecake Topping 24 Cookies & Cream Topping 25 Caramel Nut Topoine Budget Input Quarter 1 Quarter 2 Quarter 3 Quarter 4 s 0.29 $ 0.265 0.22 5 0.23 5 0.065 0.07 5 0.08 $ 0.07 $ 0.375 0.34 $ 0.31 $ 0.30 $ 0.18 5 0.19 5 0.21 5 0.22 0.125 0.15 S 0.19 0.14 Actual Input Standard Costs Budgeted Cost of Goods Sold B Ready B C S in innl wo wo E 25 Caramel Nut Topping $ 0.125 0.15 S 0.19 $ 0.14 26 $ 0.20 $ 0.20 S 0.20 $ 0.19 27 Cost (S/carton) 28 Quarter 1 Quarter 2 Quarter 3 Quarter 4 29 Carton 3.26 $ 3.23 5 3.23 $ 3.07 30 31 Direct Labor 32 Cost (hr) Time (min) 33 Mix S 9.00 34 Fill $ 4.50 35 Label $ 4.50 36 37 minutes per hour 12 minutes 38 39 Manufacturing Overhead 40 20% % of Direct Labor 41 42 Period Cost 43 Selling Expenses 12% % of Total Revenue 44 Administrative Expenses 8% % of Total Revenue 45 46 47 48 49 50 51 Budget Input Actual Input Standard Costs Budgeted Cost of Goods Sold Bud E F B Actual Input Information NA 1 3 Sales 4 5 Strawberry Cheesecake 6 Cookies & Cream 7 Caramel Nut 8 9 Materials Carton Sales Dollar Sales 4,000 $ 46,000.00 3,000 $ 32,250.00 2,400 $ 25,800.00 Quantity per cost per 16 oz 16 oz Carton Carton Total Cartons Materials Cost 10 11 Strawberry Cheesecake 12 13 14 15 16 17 Cookies & Cream Cream Toppings Sugar Carton 7.00 $ 6.50 $ 2.50 $ 1.00 $ $ 1.82 2.47 0.15 0.22 4.66 4,000 $ 18,640.00 18 19 20 21 Cream Toppings Sugar Carton 11.00 $ 4.50 $ 0.50 $ 1.00 $ 2.86 0.81 0.03 0.22 Ann 117cnnn Budget Input Actual Input Standard Costs Budgeted Cost of Goods Sold Bu Ready B E F G Carton 1.00 $ $ 0.22 3.92 3,000 $ 11,760.00 21 22 23 Caramel Nut 24 25 26 Cream Toppings Sugar Carton 10.50 $ 4.50 $ 0.50 $ 1.00 $ $ 2.73 0.63 0.12 0.22 3.70 27 2,400 $ $ 8,880.00 39,280.00 Hours Labor Cost 2,000 $ 35,000.00 28 29 Total Materials Cost 30 31 Labor 32 33 34 35 Income Statement 36 Sales 37 COGS 38 Gross Margin 39 Selling Expenses 40 Administrative Expenses 41 Net Income 42 $ 104,050.00 $ 82,530.00 $ 21,520.00 $ 13,526.50 $ 6,243.00 $ 1,750.50 A2 Budget Input Actual Input Standard Costs Budgeted Cost of Goods Sold Budge Ready
