UNITS TO ACCOUNT FOR: | ||||||||
Beginning Work in Process units | 6.00 | |||||||
Add: Units Started in Process | 148.00 | |||||||
Total Units to account for: | 154.00 | |||||||
UNITS TO BE ACCOUNTED FOR: | ||||||||
Units completed and transferred out | 148.00 | |||||||
Ending Work in Process | 6.00 | |||||||
Total Units to be accounted for: | 154.00 | |||||||
Equivalent Units: | ||||||||
Mixing | Material Cost | Conversion Cost | ||||||
% Completion | Units | % Completion | Units | % Completion | Units | |||
Units completed and transferred out | 100% | 148.00 | 100% | 148.00 | 100% | 148.00 | ||
Ending Work in Process | 100% | 6.00 | 20% | 1.20 | 10% | 0.60 | ||
Total Equivalent units | 154.00 | 149.20 | 148.60 | |||||
TOTAL COST TO ACCOUNT FOR: | ||||||||
Mixing | Material | Conversion | ||||||
Beginning work in Process | 13,698 | 456 | 5,868 | |||||
Cost Added during May | 315,862 | 31,622 | 280,930 | |||||
Total Cost to account for: | 329,560 | 32,078 | 286,798 | |||||
Total Cost to account for: | 648,436 | |||||||
COST PER EQUIVALENT UNIT: | ||||||||
Mixing | Material | Conversion | ||||||
Cost added during the period | 329,560 | 32,078 | 286,798 | |||||
Equivalent Units | 154.00 | 149.20 | 148.60 | |||||
Cost per Equivalent unit | 2140.00 | 215.00 | 1930.00 | |||||
TOTAL COST ACCOUNTED FOR: | ||||||||
Units completed and Transferred out (148 units) | ||||||||
Equivalent unit | Cost per EU | Total Cost | ||||||
Mixing | 148 | 2140 | 316720 | |||||
Material cost | 148 | 215 | 31820 | |||||
Conversion Cost | 148 | 1930 | 285640 | |||||
Total Cost of Units completed and transferred out: | 634180 | |||||||
Ending Work in Process (6 units) | ||||||||
Equivalent unit | Total Cost | |||||||
Mixing | 6.00 | 2140 | 12840 | |||||
Material cost | 1.20 | 215 | 258 | |||||
Conversion Cost | 0.60 | 1930 | 1158 | |||||
Total cost of Ending Work in process: | 14,256 | |||||||
Total Cost accounted for: | 648,436 | |||||||
Req 1. | Mixing | Material | Conversion | |||||
Eequivalent units | 154 | 149.2 | 148.6 | |||||
Req 2. | ||||||||
Cost per unit | 2140 | 215 | 1930 | |||||
Req 3. | Mixing | Material | Conversion | Total | ||||
Ending Work in process | 12840 | 258 | 1158 | 14256 | ||||
Req 4. | Mixing | Material | Conversion | Total | ||||
Units completed and transferred out | 316720 | 31820 | 285640 | 634180 | ||||
Req 5. | ||||||||
Cost Reconciliation: | ||||||||
Cost to be accounted for: | ||||||||
Beginning WIP | 20022 | |||||||
Current cost | 628414 | |||||||
Total cost to be accounted for | 648436 | |||||||
Cost accounted for as under: | ||||||||
Units completed and transferred out | 634180 | |||||||
Ending Work in process | 14256 | |||||||
Total cost accounted for | 648436 | |||||||
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...
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 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...