Required information [The following information applies to the questions displayed below.] Elvis Wilbur owns two restaurants, the Beef Barn and the Fish Bowl. Each restaurant is treated as a profit center for performance evaluation. Although the restaurants have separate kitchens, they share a central baking facility. The principal costs of the baking area include depreciation and maintenance on the equipment, materials, supplies, and labor. Required: 1. Elvis allocates the monthly costs of the baking facility to the two restaurants based on the number of tables served in each restaurant during the month. In April the costs were $63,000, of which $31,500 is fixed cost. The Beef Barn and the Fish Bowl each served 7,875 tables. How much of the joint cost should be allocated to each restaurant? Beef Barn: $42,000; Fish Bowl: $21,000 Beef Barn: $21,000; Fish Bowl: $42,000 Beef Barn: $23,000; Fish Bowl: $40,000 Beef Barn: \$31,500; Fish Bowl: $31,500 2. In May, total fixed and unit variable costs remained the same, but the Beef Barn served 5,250 tables and the Fish Bowl served 7,875. How much should be allocated to each restaurant? Beef Barn: $21,000; Fish Bowl: $42,000 Beef Barn: \$23,100; Fish Bowl: $34,650 Beef Barn: $25,200; Fish Bowl: $37,800 Beef Barn: \$23,000; Fish Bowl: $31,500 3. Assume Elvis decides to use a dual allocation approach in which variable costs are traced directly to the user (based on tables served) and fixed costs are allocated evenly (because, on average, the two restaurants have equal activity levels). Assume the same table service outcomes as in requirement 2 , how much should be allocated to each restaurant? Beef Barn: \$21,000; Fish Bowl: $42,000 Beef Barn: \$23,100; Fish Bowl: \$34,650 Beef Barn: \$25,200; Fish Bowl: \$37,800 Beef Barn: \$26,250; Fish Bowl: $31,500