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 | 5 | 100 | % | 60 | % | 50 | % | |
Work in process inventory, September 30 | 5 | 100 | % | 20 | % | 10 | % | |
Mixing | Materials | Conversion | ||||
Work in process inventory, September 1 | $ | 9,985 | $ | 110 | $ | 295 |
Cost added during September | $ | 275,015 | $ | 26,462 | $ | 153,935 |
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, 145 batches (i.e., units)
were completed and transferred to the Packaging Department.
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 Packaging Department for mixing, materials, conversion, and in total for September.
5. Prepare a cost reconciliation report for the Casing and Curing Department for September.
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Part 1 | |||||
Mixing | Materials | Conversion | |||
Units transferred to the next department | 145.00 | 145.00 | 145.00 | ||
Equivalent units in ending work in process inventory: | |||||
Mixing: 5 unit × 100% complete | 5.00 | ||||
Materials: 5 unit × 20% complete | 1.00 | ||||
Conversion: 5 unit × 10% complete | 0.50 | ||||
Equivalent units of production | 150.00 | 146.00 | 145.50 | ||
Part 2 | |||||
Mixing | Materials | Conversion | |||
Cost of beginning work in process inventory | $ 9,985 | $ 110 | $ 295 | ||
Cost added during the period | $ 275,015 | $ 26,462 | $ 153,935 | ||
Total cost (a) | $ 285,000 | $ 26,572 | $ 154,230 | ||
Equivalent units of production (b) | 150.00 | 146.00 | 145.50 | ||
Cost per equivalent unit(a) ÷ (b) | $ 1,900 | $ 182 | $ 1,060 | ||
Part 3 and 4 | |||||
Mixing | Materials | Conversion | Total | ||
Ending work in process inventory: | |||||
Equivalent units | 5.00 | 1.00 | 0.50 | ||
Cost per equivalent unit | $ 1,900 | $ 182 | $ 1,060 | ||
Cost of ending work in process inventory | $ 9,500 | $ 182 | $ 530 | $ 10,212 | |
Units completed and transferred out: | |||||
Units transferred to the next department | 145 | 145 | 145 | ||
Cost per equivalent unit | $ 1,900 | $ 182 | $ 1,060 | ||
Cost of units transferred out | $ 275,500 | $ 26,390 | $ 153,700 | $ 455,590 | |
Part 5 | |||||
Cost to be accounted for: | |||||
Cost of beginning work in process inventory | $ 10,390 | ||||
Cost added to production during the period | $ 455,412 | ||||
Total cost to be accounted for | $ 465,802 | ||||
Costs accounted for as follows: | |||||
Cost of ending work in process inventory | $ 10,212 | ||||
Cost of units transferred out | $ 455,590 | ||||
Total cost accounted for | $ 465,802 |
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...
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...