Provide the Ans of Question no-3 only. Chapter 6 Homework1. Determine the type of costs described belowa. Costs that can be traced directly to the cost objectb. Costs which change in proportion to changes in volumec. The cost of the next best thingd. Costs which do not change in proportion to changes in volumee. Costs which management can influence in the short term in some capacityf. Costs which are different between multiple alternative choicesHA260Wilson-Sommersg. Costs which are the result of a past decision and cannot be changed2. Determine if each of the following is a direct or indirect cost for a hotel fooddepartment. Then determine if it is a fixed or variable cost as well.a. Utilities for the building-b. Depreciation on kitchen appliances-c. Wages for kitchen staff preparing meals-d. Property taxes for the hotel-e. Cost of food inventory -OverheadCost AreaAdmin andGeneralInfo andTelecommSales andMarketingUtilitiesProp MaintTotal3. Using the Single Allocation Base Approach (SABA) allocate the following overheadcosts across the rooms department, the food department, and the beverages department.Use the table below as a guide and round all calculations to the nearest whole value(percent or dollars)HINT: Use slide 30 in the lecture as a guideThe single allocation base will be square footage.The total overhead costs for undistributed operating expenses are as follows:o Admin and General $15,250●o Information and telecommunications systems $5,700oSales and Marketing $12,000o Utilities $9,750o Property Maintenance $4,300The total square footage is 60,000 square feet, each department has the followingsquare footageOverheadCostsO Rooms Department- 30,000 square feeto Food Department -18,000 square feeto Beverage Department- 12,000 square feetPercentage of Square FootageRoomsHA260Wilson-SommersFoodBeverageRoomsAmount of AllocationFoodBeverage

Overheads means all type of indirect costs being incurred in business. These costs can not be…

Overhead Cost Area Admin and General Info and Telecomm Sales and Marketing Utilities Prop Maint Total HA260 Wilson-Sommers 3. Using the Single Allocation Base Approach (SABA) allocate the following overhead costs across the rooms department, the food department, and the beverages department. Use the table below as a guide and round all calculations to the nearest whole value (percent or dollars) HINT: Use slide 30 in the lecture as a guide The single allocation base will be square footage. • The total overhead costs for undistributed operating expenses are as follows: o Admin and General $15,250 o Information and telecommunications systems $5,700 o o Utilities $9,750 Sales and Marketing $12,000 Overhead Costs o Property Maintenance $4,300 • The total square footage is 60,000 square feet, each department has the following square footage o Rooms Department- 30,000 square feet o Food Department -18,000 square feet o Beverage Department- 12,000 square feet Percentage of Square Footage Rooms Food Beverage Rooms Amount of Allocation Food Beverage