You have been invited to participate in an accounting competition. Your team will be making a presentation to Michelle and Vishayla who are sister's-in-law who have recently opened a bakery specializing in cakes. They realized their love of baking after they married brothers, Josh and Cody. For a few years they created cakes for family and friends. The demand for their cakes had grown to the point where they could no longer use their kitchens as their "bakery." They rented a store front on the Boulevard in Colonial Heights that used to be a diner. It had a kitchen that was converted into a bakery with large ovens, mixing bins, and prep/decorating area. The owner made all the conversions for the bakery. They currently sell to individuals, area local stores, and event centers for parties/weddings. To get their growing business off the Bround they hired a supervisor and two wage employees who work as orders are received. The rest of their payroll includes a financial accountant and one office staff who prepare invoices and does other office duties. They have also hired a sales person who is paid based on the number of cakes sold. Of the store front they have rented, 80% is used as the bakery and 20% is used as office space. Your assignment is two-fold: 1. They have asked your team to prepare managerial accounting data of their current operation. They know the amount of ingredients in each cake but do not know how much labor to add to the cost and the amount of overhead to allocate to each cake. The accountant they have hired is good at preparing financial statements they need to give to the bank and prepare taxes and payroll but is not a managerial accountant and is not able to help. They need to know the cost per cake in order to be able to calculate their cost of goods sold. A list of the calculations they would like for you to prepare for them, as well as, information concerning next period's operations is on the following page. 2. Michelle and Vishayla are thinking of expanding their operations. They want to build a new bakery that will allow them to expand their operation. The new building will allow them to add more ovens, larger prep and decoration stations, and be able to open a retail store in the front of the building. A piece of land is available close to Fort Lee which will give them greater access to military and civilian personnel. They want your team to determine the feasibility of this new venture. The needed calculations and relevant data are on the following pages. Task 1 Michelle and Vishayla need to know the cost per cake so they can be sure they are charging enough for each cake. They also need this to calculate the cost of goods sold. They feel that direct labor hour is the best cost driver for allocating manufacturing overhead. They pay their wage employees $10.00 per hour. Due to the type of production that they have, they believe job order costing is the best costing system. Here is the estimated data for 2020: Type of cake Expected Annual sales Raw Selling Price Ingredient per cake cost per cake Direct Labor Hour per cake 125 300 325 1 tier wedding cake 2 tier wedding cake 3 tier wedding cake Large sheet cake Medium sheet cake Small sheet cake $200 $350 $400 $125 $90 $65 $40 $55 $85 $25 $15 500 600 850 $10 Estimated Cost Expense annual Additional information behavior amount 29 125 All are purchased as needed to avoid spoilage and Raw materials Variable to have the freshest ingredients + Bakery wages and salary - Mixed $129,750 The supervisor does not do any of the baking Administrative salaries Fixed $65.000 The accountant and office worker + Michelle and Vishayla's salary Fixed $40,000 Consider themselves CEO and COO Salesman's salary Variable $18,000 + Supplies Variable $1.500 All used in the bakery Utilities (electric) 15 PE Variable $2.600 85% is for the bakery and 15% is for the administrative office Utilities (Gas) for ovens Variable $1,750 All for bakery Water Variable $600 All for bakery Repairs and maintenance Fixed $2,300 All for bakery +Rent expense 20 PE Fixed $12.000 80% is for the bakery and 20% is for the administrative office Telephone and internet Fixed $1.200 All for administrative office *This total includes the supervisor's salary which is a fixed cost. Dint Calculate direct labor based on the number of cakes. The difference between the amount calculated and the annual amount above is the supervisor's salary) Requirements: 1) Calculate the cost per cake 2) Create a budgeted Traditional Income Statement and a Contribution Income Statement 3) Calculate the breakeven point in dollars 4) Calculate a target profit in dollars for a profit of $125,000 Task 2 They believe it will cost them $250,000 to purchase the land near Fort Lee and to build a bakery and storefront. Your task is: 1) Calculate Return on Investment if the expected increase in net income, due to opening the new location near Ft. Lee, is $35,000. 2) Calculate Asset Turnover Rate and Margin if the expected sales increased to $450,000 3) Calculate Residual Income if the required rate of return is 15%. Your team will prepare a three page paper that should include your recommendations and calculations. The team will also present to Michelle and Vishayla a PowerPoint presentation of your findings and suggestions. The presentation should be 10 minutes long with all members presenting equally. A winner will be selected and each team member will receive a prize. Caculate Cost goods sold You have been invited to participate in an accounting competition. Your team will be making a presentation to Michelle and Vishayla who are sister's-in-law who have recently opened a bakery specializing in cakes. They realized their love of baking after they married brothers, Josh and Cody. For a few years they created cakes for family and friends. The demand for their cakes had grown to the point where they could no longer use their kitchens as their "bakery." They rented a store front on the Boulevard in Colonial Heights that used to be a diner. It had a kitchen that was converted into a bakery with large ovens, mixing bins, and prep/decorating area. The owner made all the conversions for the bakery. They currently sell to individuals, area local stores, and event centers for parties/weddings. To get their growing business off the Bround they hired a supervisor and two wage employees who work as orders are received. The rest of their payroll includes a financial accountant and one office staff who prepare invoices and does other office duties. They have also hired a sales person who is paid based on the number of cakes sold. Of the store front they have rented, 80% is used as the bakery and 20% is used as office space. Your assignment is two-fold: 1. They have asked your team to prepare managerial accounting data of their current operation. They know the amount of ingredients in each cake but do not know how much labor to add to the cost and the amount of overhead to allocate to each cake. The accountant they have hired is good at preparing financial statements they need to give to the bank and prepare taxes and payroll but is not a managerial accountant and is not able to help. They need to know the cost per cake in order to be able to calculate their cost of goods sold. A list of the calculations they would like for you to prepare for them, as well as, information concerning next period's operations is on the following page. 2. Michelle and Vishayla are thinking of expanding their operations. They want to build a new bakery that will allow them to expand their operation. The new building will allow them to add more ovens, larger prep and decoration stations, and be able to open a retail store in the front of the building. A piece of land is available close to Fort Lee which will give them greater access to military and civilian personnel. They want your team to determine the feasibility of this new venture. The needed calculations and relevant data are on the following pages. Task 1 Michelle and Vishayla need to know the cost per cake so they can be sure they are charging enough for each cake. They also need this to calculate the cost of goods sold. They feel that direct labor hour is the best cost driver for allocating manufacturing overhead. They pay their wage employees $10.00 per hour. Due to the type of production that they have, they believe job order costing is the best costing system. Here is the estimated data for 2020: Type of cake Expected Annual sales Raw Selling Price Ingredient per cake cost per cake Direct Labor Hour per cake 125 300 325 1 tier wedding cake 2 tier wedding cake 3 tier wedding cake Large sheet cake Medium sheet cake Small sheet cake $200 $350 $400 $125 $90 $65 $40 $55 $85 $25 $15 500 600 850 $10 Estimated Cost Expense annual Additional information behavior amount 29 125 All are purchased as needed to avoid spoilage and Raw materials Variable to have the freshest ingredients + Bakery wages and salary - Mixed $129,750 The supervisor does not do any of the baking Administrative salaries Fixed $65.000 The accountant and office worker + Michelle and Vishayla's salary Fixed $40,000 Consider themselves CEO and COO Salesman's salary Variable $18,000 + Supplies Variable $1.500 All used in the bakery Utilities (electric) 15 PE Variable $2.600 85% is for the bakery and 15% is for the administrative office Utilities (Gas) for ovens Variable $1,750 All for bakery Water Variable $600 All for bakery Repairs and maintenance Fixed $2,300 All for bakery +Rent expense 20 PE Fixed $12.000 80% is for the bakery and 20% is for the administrative office Telephone and internet Fixed $1.200 All for administrative office *This total includes the supervisor's salary which is a fixed cost. Dint Calculate direct labor based on the number of cakes. The difference between the amount calculated and the annual amount above is the supervisor's salary) Requirements: 1) Calculate the cost per cake 2) Create a budgeted Traditional Income Statement and a Contribution Income Statement 3) Calculate the breakeven point in dollars 4) Calculate a target profit in dollars for a profit of $125,000 Task 2 They believe it will cost them $250,000 to purchase the land near Fort Lee and to build a bakery and storefront. Your task is: 1) Calculate Return on Investment if the expected increase in net income, due to opening the new location near Ft. Lee, is $35,000. 2) Calculate Asset Turnover Rate and Margin if the expected sales increased to $450,000 3) Calculate Residual Income if the required rate of return is 15%. Your team will prepare a three page paper that should include your recommendations and calculations. The team will also present to Michelle and Vishayla a PowerPoint presentation of your findings and suggestions. The presentation should be 10 minutes long with all members presenting equally. A winner will be selected and each team member will receive a prize. Caculate Cost goods sold