please solve asap this question is from Management course

Your sister wants to startup a company that produces cupcakes for the farmers market. You are her management consultant. Details about the operations (according to your sister) are below: - Recipe - Expenses - Year End Information If you made any assumptions to solve the problem, please specify what those assumptions are. Submit a report (can be an excel spreadsheet) that contains the following: 1. Identify the value added (type of transformation) for the company (2) 2. Use the recipe for cupcakes to create a process flow diagram for cupcake production (8) 3. Based on the data provided, calculate labor productivity (show your work): a. If a batch of 24 takes 1 hour to make and 1 hour to sell? (2) b. If 4 batches can be made in 90 minutes (fit 4 muffin pans in the oven at once, still takes time to decorate them all) and sold in 2 hours? (2) c. Perform calculations in terms of $ of output per $ of input (1) d. Perform calculations in terms of units per labor hour (1) 4. Based on the data provided, calculate material productivity in terms of $ of output per $ of input (show your work): a. If a batch of 24 takes 1 hour to make and 1 hour to sell? (2) b. If 4 batches can be made in 90 minutes (fit 4 muffin pans in the oven at once, still takes time to decorate them all) and sold in 2 hours? (2) 5. Based on the data provided, calculate total productivity in terms of $ of output per $ of input (show your work): a. If a batch of 24 takes 1 hour to make and 1 hour to sell? (2) b. If 4 batches can be made in 90 minutes (fit 4 muffin pans in the oven at once, still takes time to decorate them all) and sold in 2 hours? (2) 6. What impacts the productivity of cupcake production? How can productivity be improved? (3) 7. Assume for the farmer's market season that total sales equal 720 units. Cupcakes are made 4 batches at a time (each batch is 24 cupcakes, 4 batches takes 90 minutes) and that you are at the farmer's market booth for 3 hours for each of the 20 days in the season. Using the data provided, calculate (show work, explain where numbers come from): a. Cost of goods sold (1) b. COGS%(1) c. Gross profit (1) d. Gross profit margin (1) 8. How does COGS\% compare to the benchmark for the restaurant industry from the class slides? (1) 9. Create an income statement determining all of the lines from sales revenue to net profit after taxes (template under Year End Financials ). Assume for the farmer's market season that total sales equal 720 units. Cupcakes are made 4 batches at a time (each batch is 24 cupcakes, 4 batches takes 90 minutes) and that you are at the farmer's market booth for 3 hours for each of the 20 days in the season. Your profits are taxed at 10.5%. (10) 10. Create a balance sheet (simple template under Year End Financials ). No points attached to the balance sheet. However, the balance sheet is required to verify answers in the next question. 11. Using the data provided, calculate the financial ratios (show work, explain where numbers come from): a. Net profit to owners equity (2) b. Net profit to net sales (2) c. Net sales to fixed asset (2) d. Current ratio (2) e. Acid test (2) f. Receivables to working I. Net sales to inventory (2) J. Inventory turnover ratio (2) k. Net sales to working capital (2) I. Long term liabilities to working capital (2) m. Debt to owners equity (2) Other: Labor Booth at the Farmer's Market $15 per person per hour (to make and/or sell cupcakes) $500 for the season ( 20 days - 3 hours each day) If any other equipment or supplies are needed please reference their price from Walmart.ca or Amazon.ca. Sale Price of Cupcake $5 per cupcake Cupcake Recipe Makes 24 cupcakes Ingredients: - Vanilla cupcake mix (1 box) - 10oz frozen strawberries in syrup, thawed - 8 oz cream cheese, softened - 1/4 cup butter, softened - 1 teaspoon vanilla - 4 cups icing (powdered) sugar - Red food coloring - 24 strawberries - 14 muffin cups Method: 1. Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups; set aside. Drain packaged strawberries, reserving syrup. Set aside 3 tablespoons of the syrup for frosting. Add enough water to the remaining syrup to measure 3/4 cup total liquid. Prepare cake mix according to package directions, substituting the syrup-water mixture for the liquid called for on the package. Stir in the drained strawberries. (Batter will be thick.) 2. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. 3. Bake about 18 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in muffin cups for 5 minutes. Remove cupcakes from muffin cups. Cool completely. 4. For frosting, allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, vanilla, and the reserved syrup with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If desired, beat in 1 or 2 drops of red food coloring (0.1ml). Pipe or spread frosting over cooled cupcakes. Store frosted cupcakes in the refrigerator. Before serving, top each cupcake with a whole strawberry. Supplies Consumables (used up): Non-Consumable (can be reused for multiple batches): f. Receivables to working capital (2) g. Inventory to working capital (2) h. Collection period (2) m. Debt to owners equity (2) n. Current liabilities to owners equity (2) o. Fixed assets to owners equity (2) 12. Compare calculations to benchmarks (use the food industry data from class slides, pick at least 3 ratios to compare) (6) 13. According to the financial ratios: a. Are profits satisfactory? How do you know? (2) b. Are assets productive? How do you know? (2) c. Can the business pay its debts? How do you know? (2) d. How good are the business's assets? How do you know? (2) e. Is the equity in the business satisfactory? How do you know? (2) f. How would you assess the overall performance of the organization? Poor? Fair? Good? Why? (2) 14. Create a balanced scorecard with 3 KPIs for the organization. Provide rationale for focusing on these 3KPIs. (10) Submit project in Blackboard, the same place the project instructions were downloaded. Files should be uploaded or links (to Google Drive, One Drive, or iCloud Drive) can also be provided. Just make sure the instructor has viewing privileges if linking to cloud based documents. Year End Financials To get started, your mom gave your sister $500 in exchange for stock in the new business. Your sister purchased an oven for $1250 using a 3 year loan with an annual interest rate of 4.7%. She still owes $1000 plus interest. The muffin pans, bowl, mixing spoon, and frosting applicator can be used again next year. A friend of yours covered a day at the farmer's market ( 3 hours). Your sister still owes them wages for that day. At the end of the year, your sister has cash on hand. She also has $20 worth of consumables on hand for next year (red food coloring, muffin cups, etc) plus the non-consumables. She started the year with 0 cupcakes, sold 720 , and ended the year with 0 cupcakes (cupcakes won't keep until next year's farmers market). The vendor next to her at the farmer's market still owes her $30 from the money she lent them (they needed cash for giving change). - Income Taxes = Net Profit After Taxes \begin{tabular}{|l|l|l|l|} \hline Assets & & Liabilities \\ \hline Cash & & Accounts Payable & \\ \hline Accounts Receivable & Accruals & \\ \hline Inventory (Raw, WIP, Finished) & \begin{tabular}{l} Long Term Liabilities \\ (Notes Payable) \end{tabular} & \\ \hline Prepaid Expenses & Total Liabilities & \\ \hline Fixed Assets & Equity & \\ \hline Total Assets & & Common stock & \\ \hline & & Retained earnings & \\ \hline \end{tabular}