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 | $ | 13,240 | $ | 25 | $ | 4,005 |
Cost added during September | $ | 291,680 | $ | 21,035 | $ | 202,200 |
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, 116 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.
Determine the Casing and Curing Department's equivalent units of production for mixing, materials, and conversion for the month of September. (Round your intermediate calculations and final answers to 1 decimal place.)
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Compute the Casing and Curing Department's cost per equivalent unit for mixing, materials, and conversion for the month of September. (Round your intermediate calculations to 1 decimal place and your final answers to the nearest whole dollar amount.)
|
Compute the Casing and Curing Department's cost of ending work in process inventory for mixing, materials, conversion, and in total for September. (Round your intermediate calculations to 1 decimal place and your final answers to the nearest whole dollar amount.)
|
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. (Round your intermediate calculations to 1 decimal place and your final answers to the nearest whole dollar amount.)
|
Prepare a cost reconciliation report for the Casing and Curing Department for September. (Round your intermediate calculations to 1 decimal place and your final answers to the nearest whole dollar amount.)
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1. Casing and Curing Department's equivalent units of production are:
Formula = Units Completed and transferred to next department + (Closing Work-in-Process Inventory * Percentage complete of Closing Stock)
Mixing = 116 + 5 = 121 units
Material = 116 + 20%*5 = 116 + 1 = 117 units
Conversion = 116 + 10%*5 = 116 + 0.5 = 116.50 units
2. Casing and Curing Department's cost per equivalent unit are:
Formula = (Cost of Beginning Work in Process Inventory + Cost added during the year)/Equivalent Units during the period
Mixing = $(13,240 + 291,680)/ 121 = $2,520
Material = $(25 + 21,035)/ 117 = $180
Conversion = $(4,005 + 202,200)/ 116.50 = $1,770
3. Casing and Curing Department's cost of ending work in process inventory are:
Formula = Cost per unit (as calculated in point 2) * Closing Work-in-process inventory
Mixing = $2,520 * 5 = $12,600
Material = $180 * 1 = $180
Conversion = $1,770 * 0.5 = $885
Total Cost = $(12,600 + 180 + 885) = $13,665
4. Casing and Curing Department's cost of units transferred out to the Packaging Department are:
Formula = Cost per unit (as calculated in point 2) * 116 (units transferred to the Packaging Department)
Mixing = $2,520 * 116 = $292,320
Material = $180 * 116 = $20,880
Conversion = $1,770 * 116 = $205,320
Total Cost = $(292,320 + 20,880 + 205,320) = $518,520
5. Cost Reconciliation Report for the Casing and Curing Department for September:
Cost to be accounted for: |
|
Cost of beginning work-in-process inventory |
$ 17,270 |
Costs added during the period |
$ 514,915 |
Total cost accounted for September |
$532,185 |
Cost accounted for as follows: |
|
Cost of ending work-in-process inventory |
$13,665 |
Cost of units transferred to Packaging Department |
$518,520 |
Total cost accounted for September |
$532,185 |
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 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...
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...