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 | 100 | % | 90 | % | 80 | % | |
Work in process inventory, September 30 | 1 | 100 | % | 80 | % | 70 | % | |
Mixing | Materials | Conversion | ||||
Work in process inventory, September 1 | $ | 1,670 | $ | 90 | $ | 605 |
Cost added during September | $ | 81,460 | $ | 6,006 | $ | 42,490 |
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, 50 batches (i.e., units)
were completed and transferred to the Packaging Department.
Required:
1. Compute the Casing and Curing Department's cost per equivalent unit for mixing, materials, and conversion for the month of September.
Solution
Mixing | Material | Conversion | |
Cost per equivalent Unit | $ 1,630 | $ 120 | $ 850 |
If answer is required in 3 decimal place then put a dot(.) instead of comma (,) after the above answer. 1630 should be written as 1630.000
Working
Statement of Equivalent Units(Weighted average) | |||||||
Mixing | Material | Conversion cost | |||||
Units | Complete % | Equivalent units | Complete % | Equivalent units | |||
Transferred | 50 | 100% | 50 | 100% | 50.0 | 100% | 50 |
Closing WIP | 1 | 100% | 1 | 80% | 0.8 | 70% | 0.70 |
Total | 51 | 51 | Total | 50.8 | Total | 51 |
.
Cost per Equivalent Units (Weighted average) | ||||
COST | Mixing | Material | Conversion cost | TOTAL |
Beginning WIP Inventory Cost | $ 1,670.00 | $ 90 | $ 605 | $ 2,365 |
Cost incurred during period | $ 81,460.00 | $ 6,006 | $ 42,490 | $ 129,956 |
Total Cost to be accounted for | $ 83,130 | $ 6,096 | $ 43,095 | $ 132,321 |
Total Equivalent Units | 51.0 | 50.8 | 50.7 | |
Cost per Equivalent Units | $ 1,630.000 | $ 120.000 | $ 850.000 |
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 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...