Wendy Fonder and Susan Engelkemeyer had been operating a catering business, Traveling Gourmet, for several years. In March 2011, the partners were planning to expand by opening a retail sales shop and decided to form the business as a corporation called Traveling Gourmet, Inc. The following transactions occurred in March 2011:

a. Received $20,000 cash from each of the two shareholders to form the corporation, in addition to $2,000 in accounts receivable, $5,300 in equipment, a van (equipment) appraised at a fair market value of $13,000, and $1,200 in supplies.

b. Purchased a vacant store for sale in a good location for $160,000, making a $20,000 cash down payment and signing a 10-year mortgage from a local bank for the rest.

c. Borrowed $75,000 from the local bank on a 10 percent, one-year note.

d. Purchased and used food and paper supplies costing $8,830 in March; paid cash.

e. Made and sold food at the retail store for $10,900 cash.

f. Catered four parties in March for $3,200; $1,500 was billed, and the rest was received in cash.

g. Received a $320 telephone bill for March to be paid in April.

h. Paid $63 in gas for the van in March.

i. Paid $5,080 in wages to employees who worked in March.

j. Paid a $300 dividend from the corporation to each owner.

k. Purchased $35,000 of equipment (refrigerated display cases, cabinets, tables, and chairs) and renovated and decorated the new store for $20,000 (added to the cost of the building); paid cash.

Required:

1. Set up appropriate T-accounts for Cash, Accounts Receivable, Supplies, Equipment, Building, Accounts Payable, Note Payable, Mortgage Payable, Contributed Capital, Retained Earnings, Food Sales Revenue, Catering Sales Revenue, Cost of Food and Paper Products, Utilities Expense, Wages Expense, and Fuel Expense.

2. Record in the T-accounts the effects of each transaction for Traveling Gourmet, Inc., in March.

Identify the amounts with the letters starting with (a). Compute ending balances.