Question
The June budget , based on standard costs: Budgeted Production 2,600 pasties Direct materials Dough$286 (0.25 Lbs. @ $0.44/Lb. x 2,600) Filling/spices$936 (0.75 Lbs. @
The June budget, based on standard costs:
Budgeted Production | 2,600 pasties |
Direct materials | Dough$286 (0.25 Lbs. @ $0.44/Lb. x 2,600) Filling/spices$936 (0.75 Lbs. @ $0.48/Lb. x 2,600) Grouper fish--$5,200 (1/16 Lb. @ $32.00/Lb. x 2,600) |
Direct Labor | $2,340 (0.05 DLH@ $18.00/Hr. x 2,600) |
VOH | $1,875 (VOH allocated at $15.00 per DLH x 125 DLH) |
At the end of the month, Jed's accountant sends him the following financial results (along with a bill for services):
Actual June performance of the central pastie kitchen:
Actual Production | 2,500 pasties |
Direct materials | Dough$315.00 (0.30 Lbs. @ $0.42/Lb. x 2,500) Filling/spices$1,050.00 (0.70 Lbs. @ $0.60/Lb. x 2,500) Grouper fish--$5,460.00 (.91 oz. @ $2.40/oz. x 2,500) |
Direct Labor | $2,337.50 (0.055 DLH@ $17.00/Hr. x 2,500) |
VOH | $1,893.00 |
Jed and his grandkids sit down and compare the actual numbers to the budget, and this is what they see:
UP NY Diner | |||
Kitchen Performance Report | |||
For the Month of June | |||
Actual | Budget | Variance | |
Direct Materials | Dough--$315.00 Filling/spices-- $1,050.00 Grouper fish--$5,460.00 | Dough--$286.00 Filling/spices-- $936.00 Grouper fish--$5,200.00 | $ 29.00 U $ 114.00 U $ 260.00 U |
Direct labor | $2,337.50 | $2,340.00 | $ 2.50 F |
Variable OH | $1,893.00 | $1,875.00 | $ 18.00 U |
Total | $11,055.50 | $10,637.00 | $ 418.50 U |
Jed takes a look at the numbers and shrugs. "The actual results are only about 4% over budget, and most of that is in the ingredients.Everything looks pretty good to me" he says.
Is Jed's analysis correct?
Required:
As Jed's trusted business advisor, addressed to Jed with your analysis of the current performance List of the include a financial analysis (including the variance analysis in Requirement B and any other important calculations) as an attached file or at the end of the with all your calculations.
- Does the variance report reflect the actual performance of Janice Young and the central kitchen? Why or why not?
- List a more useful variance analysis, and include it with your financial analysis. Your analysis should include the total budget variance as well as its price/rate/spending and quantity/efficiency component. The following format might be helpful:
Account | Actual cost | Flexible budget | Total Budget Variance | Price/Rate Variance | Qty/Efficiency Variance |
Dough | $315.00 | ||||
Filling/spices | $1,050.00 | ||||
Grouper fish | $5,460.00 | ||||
Direct labor | $2,337.50 | ||||
Variable OH | $1,893.00 | ||||
Total | $11,055.50 |
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