Chapher 5 Process Costingx C Old Country Links Inc. Produce Help Save & Exit Sub
ID: 2340859 • Letter: C
Question
Chapher 5 Process Costingx C Old Country Links Inc. Produce Help Save & Exit Submit 4 Mixing Department, meats are prepared and ground and then mbxed with spices. The spiced meat mixture is then transferred to the Casing and Curing De 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 where the mixture is force-fed into casings and then hung and cured in cl ontrolled smoking 20 Work in processi ory 50% 30 100% Materials Conversion 5,104S 132$ $382,096 33,449 & 236,224 of the 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 a set amount of sausages that are passed on to the Packaging Depa rtment During September. 158 batches fie. units) were completed and transferred to the Packaging Department t. Determine the Casing and Curing Departments equivalent units of production for moxing, maternials, and conversion for the month of September 2. Compute the Casing and Curing Departments cost per equivalent unit for mixing, materials, and conversion for the month of total for conversion, and in total for September the Casing and Curing Departments cost of ending work in process inventory for moxing, materials, conversion, and in 4 Compute the Casing and Curing Department's cost of units transferred out to the Packaging Department for mixing, matenals report for the Casing and Curing Department for SeptemberExplanation / Answer
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Solution 5:
Computation of Equivalent unit of Production - Casing and Curing Department Particulars Physical Units Mixing Material Conversion Unit completed & Transferred out 158 158 158 158 Closing WIP: 2 Mixing (100%) 2 Material (20%) 0.4 Conversion (10%) 0.2 Equivalent units of production 160 160 158.4 158.2Related Questions
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