Question

Easy Question!!! Just find the formulas using numbers given on the first three pictures. On the 4th picture just find out the answers (showing work) per unit (for the quarter ending December 31st 2019) for the shaded boxes thank you so much, I will upvote all answers!

e E F G 2019 2020 November December January February October Sales: Sales in Units (pies) Selling Price per Pie 71,000 64,000 32,000 36,000 56,000 $ 12.00 Collections: Cash Sales Collected in the Month of Sale Credit Sales Collected in the Month of Sale Credit Sales Collected in the Following Month 40% 45% 15% Finished Goods Inventory: Pies Ending FG Inventory Requirement Beginning FG Inventory, October 1, 2019 2% of next month's unit pie sales 1,120 pies Raw Materials Inventory: Crust & Other Ingredients Beginning RM Inventory, October 1, 2019 Raw Materials Cost per Crust Ending RM Inventory Requirement Ingredients Paid for in the Month of Purchase Ingredients Paid for in the Following Month 2,815 crusts $1.15 per crust 5% of next month's pie production needs 90% 10% Direct Labor: Number of Kitchen Staff Required for the Making of Each Pie Labor Hours Required per Kitchen Staff per Unit of FG (pie) Labor Cost per Hour 3 kitchen staff 0.1 hours $15.00 per hour

Answer 1

Answer is given below with working

Finished Goods Inventory Cost per unit Per Unit (Pie) Direct Material (Crust and other ingredients) $1.15 Direct Labor $4.50 Variable Overhead $1.40 TOTAL FG INVENTORY COST PER UNIT $7.05 Direct Material and Variable Overhead rate is given in question Direct Labour = Number of kitchen staff X labour hours per staff x $15 (3 staff * 0.1 hours * $15)