1 | ||||
Mixing | Materials | Conversion | ||
Units completed and transferred out | 113 | 113 | 113 | |
Work in process, September 30 | 7 | 1.4 | 0.7 | |
Equivalent units of production | 120 | 114.4 | 113.7 | |
2 | ||||
Mixing | Materials | Conversion | ||
Work in process, September 1 | 15778 | 98 | 644 | |
Cost added during September | 243422 | 25070 | 118741 | |
Total costs | 259200 | 25168 | 119385 | |
Divide by Equivalent units of production | 120 | 114.4 | 113.7 | |
Cost per Equivalent unit | 2160 | 220 | 1050 | |
3 | ||||
Mixing | Materials | Conversion | Total | |
Work in process, ending units | 7 | 1.4 | 0.7 | |
X Cost per Equivalent unit | 2160 | 220 | 1050 | |
Cost of ending work in process inventory | 15120 | 308 | 735 | 16163 |
4 | ||||
Mixing | Materials | Conversion | Total | |
Units completed and transferred out | 113 | 113 | 113 | |
X Cost per Equivalent unit | 2160 | 220 | 1050 | |
Cost of Units transferred out | 244080 | 24860 | 118650 | 387590 |
5 | ||||
Cost Reconciliation: | ||||
Cost to be accounted for: | ||||
Cost of Beginning work in Process inventory | 16520 | |||
Costs added during September | 387233 | |||
Total Cost to be accounted for | 403753 | |||
Cost accounted for as follows: | ||||
Cost of Units completed and transferred out | 387590 | |||
Cost of ending work in process inventory | 16163 | |||
Total Cost accounted for | 403753 |
Check my work Problem 4-13 Comprehensive Problem: Second Production Department-weighted-Average Method (L04-2, L04-3, L04-4, LO4-5) points...
Old Country Links, Inc., produces sausages in three production departments-Mixing, Casing and Curing, and Packaging. In the Mixing Department, meats are prepared and ground and then mixed with spices. The spiced meat mixture is then transferred to the Casing and Curing Department, where the mixture is force-fed into casings and then hung and cured in climate-controlled smoking chambers. In the Packaging Department, the cured sausages are sorted, packed, and labeled. The company uses the weighted average method in its process...
Old Country Links, Inc.. produces sausages in three production departments-Mixing, Casing and Curing, and Packaging. In the Mixing Department, meats are prepared and ground and then mixed with spices. The spiced meat mixture is then transferred to the Casing and Curing Department, where the mixture is force.fed into casings and then hung and cured in climate-controlled smoking chambers In the Packaging Department, the cured sausages are sorted, packed, and labeled. The company uses the weighted average method in its process...
Old Country Links, Inc.. produces sausages in three production departments-Mixing, Casing and Curing, and Packaging. In the Mixing Department, meats are prepared and ground and then mixed with spices. The spiced meat mixture is then transferred to the Casing and Curing Department, where the mixture is force-fed into casings and then hung and cured in climate-controlled smoking chambers In the Packaging Department, the cured sausages are sorted, packed, and labeled. The company uses the weighted average method in its process...
Old Country Links, Inc., produces sausages in three production departments-Mixing, Casing and Curing, and Packaging. In the Mixing Department, meats are prepared and ground and then mixed with spices. The spiced meat mixture is then transferred to the Casing and Curing Department, where the mixture is force-fed into casings and then hung and cured in climate-controlled smoking chambers. In the Packaging Department, the cured sausages are sorted, packed, and labeled. The company uses the weighted average method in its process...
Mixing cost represents the costs of the spiced meat mixture transferred in from the Mixing Department. The spiced meat mixture is Orocessed in the Casing and Curing Department in batches; each unit in the above table is a batch and one batch of spiced meat mixture produces a set amount of sausages that are passed on to the Packaging Department. During September, 50 batches (i.e., units) were completed and transferred to the Packaging Department. Required: 1. Determine the Casing and...
Old Country Links, Inc., produces sausages in three production departments-Mixing, Casing and Curing, and Packaging. In the Mixing Department, meats are prepared and ground and then mixed with spices. The spiced meat mixture is then transferred to the Casing and Curing Department, where the mixture is force-fed into casings and then hung and cured in climate-controlled smoking chambers. In the Packaging Department, the cured sausages are sorted, packed, and labeled. The company uses the weighted average method in its process...
Required:
1. Determine the Casing and Curing Department's equivalent units
of production for mixing, materials, and conversion for the month
of September.
2. Compute the Casing and Curing Department's cost per
equivalent unit for mixing, materials, and conversion for the month
of September.
3. Compute the Casing and Curing Department's cost of ending
work in process inventory for mixing, materials, conversion, and in
total for September.
4. Compute the Casing and Curing Department's cost of units
transferred out to the...
Old Country Links, Inc., produces sausages in three production departments—Mixing, Casing and Curing, and Packaging. In the Mixing Department, meats are prepared and ground and then mixed with spices. The spiced meat mixture is then transferred to the Casing and Curing Department, where the mixture is force-fed into casings and then hung and cured in climate-controlled smoking chambers. In the Packaging Department, the cured sausages are sorted, packed, and labeled. The company uses the weighted-average method in its process costing...
Old Country Links, Inc., produces sausages in three production departments—Mixing, Casing and Curing, and Packaging. In the Mixing Department, meats are prepared and ground and then mixed with spices. The spiced meat mixture is then transferred to the Casing and Curing Department, where the mixture is force-fed into casings and then hung and cured in climate-controlled smoking chambers. In the Packaging Department, the cured sausages are sorted, packed, and labeled. The company uses the weighted-average method in its process costing...
Old Country Links, Inc., produces sausages in three production departments—Mixing, Casing and Curing, and Packaging. In the Mixing Department, meats are prepared and ground and then mixed with spices. The spiced meat mixture is then transferred to the Casing and Curing Department, where the mixture is force-fed into casings and then hung and cured in climate-controlled smoking chambers. In the Packaging Department, the cured sausages are sorted, packed, and labeled. The company uses the weighted-average method in its process costing...