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Answer
Statement of Equivalent Units |
|||||||
Mixing |
Material |
Conversion Cost |
|||||
Units |
Complete % |
Equivalent units |
Complete % |
Equivalent units |
Complete % |
Equivalent units |
|
Transferred |
138 |
100% |
138.0 |
100% |
138.0 |
100% |
138.0 |
Closing WIP |
6 |
100% |
6.0 |
20% |
1.2 |
10% |
0.6 |
Total |
144.0 = ANswer |
Total |
139.2 =Answer |
Total |
138.6 = Answer |
Cost per Equivalent Units |
||||
COST |
Mixing |
Material |
Conversion Cost |
TOTAL |
Beginning WIP Inventory Cost |
$ 8,874.00 |
$ 366.00 |
$ 1,056.00 |
$ 10,296.00 |
Cost incurred during period |
$ 189,846.00 |
$ 24,412.00 |
$ 154,176.00 |
$ 368,434.00 |
Total Cost to be accounted for |
$ 198,720.00 |
$ 24,778.00 |
$ 155,232.00 |
$ 378,730.00 |
Total Equivalent Units |
144.0 |
139.2 |
138.6 |
|
Cost per Equivalent Units |
$ 1,380 = Answer |
$ 178= Answer |
$ 1,120 = Answer |
Mixing |
Material |
Conversion Cost |
TOTAL |
|
Cost of ending WIP Inventory |
$ 8280 [6 units x $ 1380] |
$ 214 [1.2 units x $ 178] |
$ 672 [0.6 units x $ 1120] |
$ 9,166 |
Mixing |
Material |
Conversion Cost |
TOTAL |
|
Cost of units transferred out |
$ 190,440 [138 units x $ 1380] |
$ 24,564 [138 units x $ 178] |
$ 154,560 [138 units x $ 1120] |
$ 369,564 |
Cost reconciliation |
|
Costs to be accounted for: |
|
WIP Sep 1 [8874 + 366 + 1056] |
$ 10,296 |
Cost added during Sept [189846 + 24412 +154176] |
$ 368,434 |
Total Cost to be accounted for |
$ 378,730 |
Costs accounted for as follows: |
|
Cost of ending WIP Inventory |
$ 9,166 |
Cost of units transferred out |
$ 369,564 |
Total cost accounted for |
$ 378,730 |
Please help, will give highest rating and thumbs up when completed and correct! Old Country Links,...
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...
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...
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-Moting, 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...