The restaurant GoodFood La produces and sells type of mail: Mom and Gourmet Recent to the accuracy in calculating the cost of production of each mal, the restauranterer decided to implement the ABC method Thements of all mounting for the man of March webollows: Normal Gourmet meals produced and 1600 31000 Bold 16 . Direct Costs: Normal 6.0006 Gourmet 15.000 Overhead: LG: 6.000 . Remigos 3.000 The activities were defined confection. Food Puting and inches Maintenance The cores and their Confection Food Paling Kishan internance LC Hangos ton 35 20 The cost drivers are Activities Normal Gourmet Goaliers Confection 23 Food Paling 30 Then Marianne 40 According to try Cake com o production and product Cod Primary Resources Contacto Fond Plating Khan Maintenance maig Total Second Action Primary Allocation: Confection Food Plating Kitchen Maintenance Total Resources ILC Remaining costs Total Secondary Allocation: Normal Gourmet Total Activities Confection Food Plating Kitchen Maintenance Total Cost-per-Meal Normal Gourmet Total Descrio Direct Costs Cost of Activities Total cost 2. Draw up the Income Statement: Normal Gourmet Total Description Sales Total Costs Gross Margin ( Gross Margin (%) The restaurant GoodFood La produces and sells type of mail: Mom and Gourmet Recent to the accuracy in calculating the cost of production of each mal, the restauranterer decided to implement the ABC method Thements of all mounting for the man of March webollows: Normal Gourmet meals produced and 1600 31000 Bold 16 . Direct Costs: Normal 6.0006 Gourmet 15.000 Overhead: LG: 6.000 . Remigos 3.000 The activities were defined confection. Food Puting and inches Maintenance The cores and their Confection Food Paling Kishan internance LC Hangos ton 35 20 The cost drivers are Activities Normal Gourmet Goaliers Confection 23 Food Paling 30 Then Marianne 40 According to try Cake com o production and product Cod Primary Resources Contacto Fond Plating Khan Maintenance maig Total Second Action Primary Allocation: Confection Food Plating Kitchen Maintenance Total Resources ILC Remaining costs Total Secondary Allocation: Normal Gourmet Total Activities Confection Food Plating Kitchen Maintenance Total Cost-per-Meal Normal Gourmet Total Descrio Direct Costs Cost of Activities Total cost 2. Draw up the Income Statement: Normal Gourmet Total Description Sales Total Costs Gross Margin ( Gross Margin (%)
