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please solve 4-13 Required: 1. Compute the plantwide overhead rate that would be used in the company's conventional cost system. Using the plantwide rate, compute

please solve 4-13
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Required: 1. Compute the plantwide overhead rate that would be used in the company's conventional cost system. Using the plantwide rate, compute the unit product cost for each product. 2. Compute the activity rate for each activity cost pool. Using the activity rates, compute the unit product cost for each product. 3. Why do the conventional and activity-based cost assignments differ from one another? PROBLEM 4-13 ABC Cost Hierarchy LO4-1 Mitchell Corporation manufactures a variety of products in a single facility. Consultants hired by the company to do an activity-based costing analysis have identified the following activities carried out in the company on a routine basis: a. Milling machines are used to make components for products. b. A percentage of all completed goods are inspected on a random basis. c. Production orders are issued for jobs. d. The company's grounds crew maintains planted arcas surrounding the factory. e. Employees are trained in general procedures, f. The human resources department sereens and hires new employees. g. Purchase orders are issued for materials required in production. h. Material is received on the receiving dock and moved to the production area. i. The plant controller prepares periodie accounting reports. j. The engineering department makes modifications in the designs of products. k. Machines are set up between batches of different products. I. The maintenance crew does routine periodic maintenance on general-purpose eyaipment. Required: 1. Classify each of the above activities as a unit-level, batch-level, product-fevel, or fecility-level activig: 2. For each of the above activities, suggest an activity mensare that could be used to allocale its cont 10 products. PROBLEM 414 Compute and Use Activity Rates to Determine the Costs of Serving Customers LO4-2, LO4-3, LO4-4 Gino's Restaurant is a popular restaurant in Boston. Massachasetts. The owner of the resauraat has herut trying to better understand costs at the restaurant and has hired a studeat intern to condict an ativitybased costine studv. The intern, in consultation with the owner, identified the following major ateivities

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