FINANCIAL ACCOUNTING
FINANCIAL ACCOUNTING
10th Edition
ISBN: 9781259964947
Author: Libby
Publisher: MCG
Bartleby Related Questions Icon

Related questions

Question
**Joint Cost Allocation in Poultry Processing**

**Background:**
Choice Chicken grows and processes chickens, disassembling each into five main parts: breast, wings, thighs, bones, and feathers. This information is based on production data from July 2020. 

**Production Details:**
- A joint cost of production in July 2020 was $50.
- A special shipment of 60 pounds of breasts and 15 pounds of wings was destroyed in a fire.
- Choice Chicken needs to evaluate its financial reporting for this loss, using joint-cost allocation at the time of production.
- The split-off point is at the end of the production process.

**Table Explanation:**

The table is designed to complete joint cost allocation using the sales value at the split-off method. Each product type has a wholesale selling price per pound allocated for computation.

- **Products and Prices per Pound:**
  - Breast: $0.45
  - Wings: $0.25
  - Thighs: $0.35
  - Bones: $0.05
  - Feathers: $0.05

- **Weights (in pounds):**
  - Breast: 100
  - Wings: 20
  - Thighs: 30
  - Bones: 45
  - Feathers: 5

- **Columns to Compute:**
  1. **Sales Value at Splitoff:**
     - Calculate by multiplying the weight of each part by its price per pound.
  2. **Weighting:**
     - Express each product's sales value as a proportion of the total sales value.
  3. **Joint Costs Allocated per Sales Value:**
     - Allocate the joint costs ($50) based on weighted proportions.

**Requirements for Completion:**
1. **Cost Computation:**
   - Calculate the cost of the special shipment destroyed using the sales value method.
   - Present values rounded according to provided instructions.

2. **Allocation Method Recommendation:**
   - Recommend a joint-cost allocation method for Choice Chicken, explaining your reasoning.

**Actionable Items:**
- Use the table to perform calculations.
- Review Requirements section for guidance on completion.
- Complete by filling all necessary values following rounding instructions.

This module helps understand joint cost allocation, a critical accounting practice, especially in scenarios with by-products or diversified outputs.
expand button
Transcribed Image Text:**Joint Cost Allocation in Poultry Processing** **Background:** Choice Chicken grows and processes chickens, disassembling each into five main parts: breast, wings, thighs, bones, and feathers. This information is based on production data from July 2020. **Production Details:** - A joint cost of production in July 2020 was $50. - A special shipment of 60 pounds of breasts and 15 pounds of wings was destroyed in a fire. - Choice Chicken needs to evaluate its financial reporting for this loss, using joint-cost allocation at the time of production. - The split-off point is at the end of the production process. **Table Explanation:** The table is designed to complete joint cost allocation using the sales value at the split-off method. Each product type has a wholesale selling price per pound allocated for computation. - **Products and Prices per Pound:** - Breast: $0.45 - Wings: $0.25 - Thighs: $0.35 - Bones: $0.05 - Feathers: $0.05 - **Weights (in pounds):** - Breast: 100 - Wings: 20 - Thighs: 30 - Bones: 45 - Feathers: 5 - **Columns to Compute:** 1. **Sales Value at Splitoff:** - Calculate by multiplying the weight of each part by its price per pound. 2. **Weighting:** - Express each product's sales value as a proportion of the total sales value. 3. **Joint Costs Allocated per Sales Value:** - Allocate the joint costs ($50) based on weighted proportions. **Requirements for Completion:** 1. **Cost Computation:** - Calculate the cost of the special shipment destroyed using the sales value method. - Present values rounded according to provided instructions. 2. **Allocation Method Recommendation:** - Recommend a joint-cost allocation method for Choice Chicken, explaining your reasoning. **Actionable Items:** - Use the table to perform calculations. - Review Requirements section for guidance on completion. - Complete by filling all necessary values following rounding instructions. This module helps understand joint cost allocation, a critical accounting practice, especially in scenarios with by-products or diversified outputs.
## Data Table Overview

The table provides detailed information on various parts of a product, measured in pounds, and their corresponding wholesale selling prices per pound once production is complete.

### Table Columns:

1. **Parts**: This column lists the different parts of the product. The parts included are:
   - Breasts
   - Wings
   - Thighs
   - Bones
   - Feathers

2. **Pounds of Product**: This column indicates the total weight in pounds for each part of the product.
   - Breasts: 100 pounds
   - Wings: 20 pounds
   - Thighs: 30 pounds
   - Bones: 45 pounds
   - Feathers: 5 pounds

3. **Wholesale Selling Price per Pound When Production is Complete**: This column shows the selling price for each pound of the product part at the wholesale level.
   - Breasts: $0.45 per pound
   - Wings: $0.25 per pound
   - Thighs: $0.35 per pound
   - Bones: $0.05 per pound
   - Feathers: $0.05 per pound

This data can be useful for understanding the distribution of different product parts and their market value after processing.
expand button
Transcribed Image Text:## Data Table Overview The table provides detailed information on various parts of a product, measured in pounds, and their corresponding wholesale selling prices per pound once production is complete. ### Table Columns: 1. **Parts**: This column lists the different parts of the product. The parts included are: - Breasts - Wings - Thighs - Bones - Feathers 2. **Pounds of Product**: This column indicates the total weight in pounds for each part of the product. - Breasts: 100 pounds - Wings: 20 pounds - Thighs: 30 pounds - Bones: 45 pounds - Feathers: 5 pounds 3. **Wholesale Selling Price per Pound When Production is Complete**: This column shows the selling price for each pound of the product part at the wholesale level. - Breasts: $0.45 per pound - Wings: $0.25 per pound - Thighs: $0.35 per pound - Bones: $0.05 per pound - Feathers: $0.05 per pound This data can be useful for understanding the distribution of different product parts and their market value after processing.
Expert Solution
Check Mark
Knowledge Booster
Background pattern image
Accounting
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, accounting and related others by exploring similar questions and additional content below.
Similar questions
SEE MORE QUESTIONS
Recommended textbooks for you
Text book image
FINANCIAL ACCOUNTING
Accounting
ISBN:9781259964947
Author:Libby
Publisher:MCG
Text book image
Accounting
Accounting
ISBN:9781337272094
Author:WARREN, Carl S., Reeve, James M., Duchac, Jonathan E.
Publisher:Cengage Learning,
Text book image
Accounting Information Systems
Accounting
ISBN:9781337619202
Author:Hall, James A.
Publisher:Cengage Learning,
Text book image
Horngren's Cost Accounting: A Managerial Emphasis...
Accounting
ISBN:9780134475585
Author:Srikant M. Datar, Madhav V. Rajan
Publisher:PEARSON
Text book image
Intermediate Accounting
Accounting
ISBN:9781259722660
Author:J. David Spiceland, Mark W. Nelson, Wayne M Thomas
Publisher:McGraw-Hill Education
Text book image
Financial and Managerial Accounting
Accounting
ISBN:9781259726705
Author:John J Wild, Ken W. Shaw, Barbara Chiappetta Fundamental Accounting Principles
Publisher:McGraw-Hill Education