ne following information concerns production in the Baking Department for March. All direct materials are placed in process at the beginning of production. ACCOUNT Work in Process-Baking Department ACCOUNT No. Balance Date Item Debit Credit Debit Credit Mar. 1 Bal., 5,100 units, 4/5 completed 11,322 31 Direct materials, 91,800 units 156,060 167,382 31 Direct labor 41,230 208,612 31 Factory overhead 23,198 231,810 31 Goods finished, 93,000 units 222,996 8,814 31 Bal. ? units, 4/5 completed 8,814 a. Based on the above data, determine each cost listed below, Round "cost per equivalent unit" answers to the nearest cent. 1. Direct materials cost per equivalent unit 2. Conversion cost per equivalent unit 3. Cost of the beginning work in process completed during March 4. Cost of units started and completed during March 5. Cost of the ending work in process b. Assuming that the direct materials cost is the same for February and March, did the conversion cost per equivalent unit increase, decrease, or remain the same in March?

FINANCIAL ACCOUNTING
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Author:Libby
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Chapter1: Financial Statements And Business Decisions
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The following information concerns production in the Baking Department for March. All direct materials are placed in process at the beginning of production.

**ACCOUNT Work in Process—Baking Department**

| Date | Item | Debit | Credit | Balance Debit | Credit |
|------|------|-------|--------|---------------|--------|
| Mar. | 1 Bal., 5,100 units, 4/5 completed | | | 11,322 | |
| 31 | Direct materials, 91,800 units | 156,060 | 167,382 | | |
| 31 | Direct labor | 41,230 | 230,614 | | |
| 31 | Factory overhead | 23,198 | 253,812 | | |
| 31 | Goods finished, 93,000 units | 222,996 | 8,814 | | |
| 31 | Bal. ?, 4/5 completed | | | | 8,814 |

**Instructions:**

a. Based on the above data, determine each cost listed below. *Round "cost per equivalent unit" answers to the nearest cent.*

1. Direct materials cost per equivalent unit: ___________
2. Conversion cost per equivalent unit: ___________
3. Cost of the beginning work in process completed during March: ___________
4. Cost of units started and completed during March: ___________
5. Cost of the ending work in process: ___________

b. Assuming that the direct materials cost is the same for February and March, did the conversion cost per equivalent unit increase, decrease, or remain the same in March?

- __ Increase (with a check box for selection) __ 

**Options to check your work are provided at the bottom.**

This structure provides a detailed view of costs associated with production in the Baking Department, allowing students to engage in cost analysis and understand production accounting processes.
Transcribed Image Text:The following information concerns production in the Baking Department for March. All direct materials are placed in process at the beginning of production. **ACCOUNT Work in Process—Baking Department** | Date | Item | Debit | Credit | Balance Debit | Credit | |------|------|-------|--------|---------------|--------| | Mar. | 1 Bal., 5,100 units, 4/5 completed | | | 11,322 | | | 31 | Direct materials, 91,800 units | 156,060 | 167,382 | | | | 31 | Direct labor | 41,230 | 230,614 | | | | 31 | Factory overhead | 23,198 | 253,812 | | | | 31 | Goods finished, 93,000 units | 222,996 | 8,814 | | | | 31 | Bal. ?, 4/5 completed | | | | 8,814 | **Instructions:** a. Based on the above data, determine each cost listed below. *Round "cost per equivalent unit" answers to the nearest cent.* 1. Direct materials cost per equivalent unit: ___________ 2. Conversion cost per equivalent unit: ___________ 3. Cost of the beginning work in process completed during March: ___________ 4. Cost of units started and completed during March: ___________ 5. Cost of the ending work in process: ___________ b. Assuming that the direct materials cost is the same for February and March, did the conversion cost per equivalent unit increase, decrease, or remain the same in March? - __ Increase (with a check box for selection) __ **Options to check your work are provided at the bottom.** This structure provides a detailed view of costs associated with production in the Baking Department, allowing students to engage in cost analysis and understand production accounting processes.
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