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 system. Data for September for the Casing and Curing Department follow: |
Percent Completed | ||||
Units | Mixing | Materials | Conversion | |
Work in process inventory, September 1 | 1 | 60% | 50% | 50% |
Work in process inventory, September 30 | 1 | 100% | 40% | 40% |
Mixing | Materials | Conversion | |
Work in process inventory, September 1 | $1,830 | $ 210 | $ 695 |
Cost added during September | $102,490 | $9,300 | $53,195 |
Mixing cost represents the costs of the spiced meat mixture transferred in from the Mixing Department. The spiced meat mixture is processed in the Casing and Curing Department in batches; each unit in the above table is a batch and one batch of spiced meat mixture produces a set amount of sausages that are passed on to the Packaging Department. During September, 63 batches (i.e., units) were completed and transferred to the Packaging Department. |
Requirement 1: |
Determine the equivalent units for September for mixing, materials, and conversion. (Round your answers to 1 decimal place.) |
Mixing | Materials | Conversion | |
Equivalent units of production | |||
Requirement 2: |
Compute the costs per equivalent unit for September for mixing, materials, and conversion. (Omit the "$" sign in your response.) |
Mixing | Materials | Conversion | |
Cost per equivalent unit | $ | $ | $ |
Requirement 3: | |
(a) | Determine the total cost of ending work in process inventory. (Omit the "$" sign in your response.) |
Mixing | Materials | Conversion | Total | |
Cost of ending work in process inventory | $ | $ | $ | $ |
(b) |
Determine the total cost of units transferred to the Packaging Department in September. (Omit the "$" sign in your response.) |
Mixing | Materials | Conversion | Total | |
Cost of units transferred out | $ | $ | $ | $ |
Requirement 1 Equivalent units of production Mixing Material Conversion
Opening Inventory 0.4 0.5 0.5
Started and completed 62 62 62
Closing inventory 1 0.4 0.4
Total Equivalent units 63.4 62.9 62.9
Requirement 2
Cost per Equivalent unit. Mixing. Material. Conversion
Total Cost. 102490. 9300. 53195
equivalent unit. 63.4. 62.9. 62.9
Cost per Equivalent unit. 1616.56. 147.85. 845.71
Requirement 3
cost of ending WIP
Mixing. 1616.56*1=$ 1616.56
material 147.85*.4 =$ 59
conversion 845.71*.4 =$ 338.2
Requirement 4
cost of unit transferred out
mixing= 1616.56*62.4 =$100873.34+ 1830 =$ 102703.34
material = 147.85* 62.5 =$ 9241+ 210 =$ 1131
coversion = 845.71*62.5 =$ 52856.8 + 695 =$ 53551.8
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Old Country Links Inc. produces sausages in three production departments—Mixing, Casing and Curing, and Packaging. In...
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...
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 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...
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...
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...