Sophia's Restaurant served 6,600 meals last quarter. Sophia recorded the following costs with those meals. Variable costs Ingredients used Direct labor Indirect materials and aupplies Utilities Fixed costs: $17,120 13,700 8,500 4,900 Managers' salaries Rent Depreciation on equipment (straight-line, time basis) Other fixed costa 30,000 26,000 10,000 11,148 Required: Unit variable costs and total fixed costs are expected to remain unchanged next quarter. Calculate the unit cost and the total cost if 5,940 meals are served next quarter. (Round "Unit costs" answer to 2 decimal places.) Total variable costs Total fixed costs Total costs Unit costs
Cost-Volume-Profit Analysis
Cost Volume Profit (CVP) analysis is a cost accounting method that analyses the effect of fluctuating cost and volume on the operating profit. Also known as break-even analysis, CVP determines the break-even point for varying volumes of sales and cost structures. This information helps the managers make economic decisions on a short-term basis. CVP analysis is based on many assumptions. Sales price, variable costs, and fixed costs per unit are assumed to be constant. The analysis also assumes that all units produced are sold and costs get impacted due to changes in activities. All costs incurred by the company like administrative, manufacturing, and selling costs are identified as either fixed or variable.
Marginal Costing
Marginal cost is defined as the change in the total cost which takes place when one additional unit of a product is manufactured. The marginal cost is influenced only by the variations which generally occur in the variable costs because the fixed costs remain the same irrespective of the output produced. The concept of marginal cost is used for product pricing when the customers want the lowest possible price for a certain number of orders. There is no accounting entry for marginal cost and it is only used by the management for taking effective decisions.
Unit variable costs and total fixed costs are expected to remain unchanged next quarter. Calculate the unit cost and the toal cost if 5,940 meals are served next quarter. (Round "unit costs" answer to 2 decimal places.)
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