Question
In: Accounting
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 costing system. Data for September for the Casing and Curing Department follow:
| Percent Completed | ||||||||
| Units | Mixing | Materials | Conversion | |||||
| Work in process inventory, September 1 | 7 | 100 | % | 60 | % | 50 | % | |
| Work in process inventory, September 30 | 7 | 100 | % | 20 | % | 10 | % | |
| Mixing | Materials | Conversion | ||||
| Work in process inventory, September 1 | $ | 16,219 | $ | 49 | $ | 6,629 |
| Cost added during September | $ | 151,641 | $ | 12,232 | $ | 128,408 |
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, 70 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.
Thank you so much for your help! I have a quiz over this type of material next week!
Solutions
ekkarill92 answered 1 year agoRelated Solutions
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 costing...
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 costing...
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 costing...
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 costing...
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 costing...
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 costing...
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 costing...
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 costing...
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 costing...
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 costing...
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