The budget director of Gourmet Grill Company requests estimates of sales, production, and other operating data from the various administrative units every month. Selected information concerning sales and production for March is summarized as follows: a. Estimated sales for March by sales territory: Maine:   Backyard Chef 350 units at $800 per unit   Master Chef 200 units at $1,400 per unit Vermont:   Backyard Chef 400 units at $825 per unit   Master Chef 240 units at $1,500 per unit New Hampshire:   Backyard Chef 320 units at $850 per unit   Master Chef 200 units at $1,600 per unit b. Estimated inventories at March 1: Direct materials:   Grates 320 units   Stainless steel 1,700 lb.   Burner subassemblies 190 units   Shelves 350 units Finished products:   Backyard Chef 30 units   Master Chef 36 units c. Desired inventories at March 31: Direct materials:   Grates 300 units   Stainless steel 1,500 lb.   Burner subassemblies 210 units   Shelves 400 units Finished products:   Backyard Chef 40 units   Master Chef 26 units d. Direct materials used in production: In manufacture of Backyard Chef:   Grates 3 units per unit of product   Stainless steel 24 lb. per unit of product   Burner subassemblies 2 units per unit of product   Shelves 4 units per unit of product In manufacture of Master Chef:   Grates 6 units per unit of product   Stainless steel 42 lb. per unit of product   Burner subassemblies 4 units per unit of product   Shelves 5 units per unit of product e. Anticipated purchase price for direct materials: Grates $16 per unit Stainless steel $8 per lb. Burner subassemblies $120 per unit Shelves $12 per unit f. Direct labor requirements: Backyard Chef:   Stamping Department 0.50 hr. at $18 per hr.   Forming Department 0.60 hr. at $16 per hr.   Assembly Department 1.00 hr. at $15 per hr. Master Chef:   Stamping Department 0.60 hr. at $18 per hr.   Forming Department 0.80 hr. at $16 per hr.   Assembly Department 1.50 hrs. at $15 per hr.

FINANCIAL ACCOUNTING
10th Edition
ISBN:9781259964947
Author:Libby
Publisher:Libby
Chapter1: Financial Statements And Business Decisions
Section: Chapter Questions
Problem 1Q
icon
Related questions
icon
Concept explainers
Question

The budget director of Gourmet Grill Company requests estimates of sales, production, and other operating data from the various administrative units every month. Selected information concerning sales and production for March is summarized as follows:

a. Estimated sales for March by sales territory:

Maine:
  Backyard Chef 350 units at $800 per unit
  Master Chef 200 units at $1,400 per unit
Vermont:
  Backyard Chef 400 units at $825 per unit
  Master Chef 240 units at $1,500 per unit
New Hampshire:
  Backyard Chef 320 units at $850 per unit
  Master Chef 200 units at $1,600 per unit

b. Estimated inventories at March 1:

Direct materials:
  Grates 320 units
  Stainless steel 1,700 lb.
  Burner subassemblies 190 units
  Shelves 350 units
Finished products:
  Backyard Chef 30 units
  Master Chef 36 units

c. Desired inventories at March 31:

Direct materials:
  Grates 300 units
  Stainless steel 1,500 lb.
  Burner subassemblies 210 units
  Shelves 400 units
Finished products:
  Backyard Chef 40 units
  Master Chef 26 units

d. Direct materials used in production:

In manufacture of Backyard Chef:
  Grates 3 units per unit of product
  Stainless steel 24 lb. per unit of product
  Burner subassemblies 2 units per unit of product
  Shelves 4 units per unit of product
In manufacture of Master Chef:
  Grates 6 units per unit of product
  Stainless steel 42 lb. per unit of product
  Burner subassemblies 4 units per unit of product
  Shelves 5 units per unit of product

e. Anticipated purchase price for direct materials:

Grates $16 per unit
Stainless steel $8 per lb.
Burner subassemblies $120 per unit
Shelves $12 per unit

f. Direct labor requirements:

Backyard Chef:
  Stamping Department 0.50 hr. at $18 per hr.
  Forming Department 0.60 hr. at $16 per hr.
  Assembly Department 1.00 hr. at $15 per hr.
Master Chef:
  Stamping Department 0.60 hr. at $18 per hr.
  Forming Department 0.80 hr. at $16 per hr.
  Assembly Department 1.50 hrs. at $15 per hr.
1. Prepare a sales budget for March.
Gourmet Grill Company
Sales Budget
For the Month Ending March 31
Unit Sales
Unit Selling
Product and Area
Volume
Price
Total Sales
Backyard Chefr:
Maine
Vermont
New Hampshire
Total
Master Chef:
Maine
Vermont
New Hampshire
Total
Total revenue from sales
2. Prepare a production budget for March.
Gourmet Grill Company
Production Budget
For the Month Ending March 31
Units
Backyard Chef
Master Chef
Expected units to be sold
Plus desired Inventory, March 31
Total units required
Less estimated inventory, March 1
Total units to be produced
3. Prepare a direct materials purchases budget for March.
Gourmet Grill Company
Direct Materials Purchases Budget
For the Month Ending March 31
Burner Sub-
Grates
Stainless Steel
Shelves
assemblies
(units)
(Ib.)
(units)
Total
(units)
Required units for production:
Backyard Chef
Master Chef
Plus desired inventory, March 31
Total units required
Less estimated Inventory, March 1
Total units to be purchased
Unit price
Total direct materials to be purchased
4. Prepare a direct labor cost budget for March.
Gourmet Grill Company
Direct Labor Cost Budget
For the Month Ending March 31
Stamping
Forming
Assembly
Total
Department
Department
Department
Hours required for production:
Backyard Chef
Master Chef
Total hours required
Hourly rate
Total direct labor cost
Transcribed Image Text:1. Prepare a sales budget for March. Gourmet Grill Company Sales Budget For the Month Ending March 31 Unit Sales Unit Selling Product and Area Volume Price Total Sales Backyard Chefr: Maine Vermont New Hampshire Total Master Chef: Maine Vermont New Hampshire Total Total revenue from sales 2. Prepare a production budget for March. Gourmet Grill Company Production Budget For the Month Ending March 31 Units Backyard Chef Master Chef Expected units to be sold Plus desired Inventory, March 31 Total units required Less estimated inventory, March 1 Total units to be produced 3. Prepare a direct materials purchases budget for March. Gourmet Grill Company Direct Materials Purchases Budget For the Month Ending March 31 Burner Sub- Grates Stainless Steel Shelves assemblies (units) (Ib.) (units) Total (units) Required units for production: Backyard Chef Master Chef Plus desired inventory, March 31 Total units required Less estimated Inventory, March 1 Total units to be purchased Unit price Total direct materials to be purchased 4. Prepare a direct labor cost budget for March. Gourmet Grill Company Direct Labor Cost Budget For the Month Ending March 31 Stamping Forming Assembly Total Department Department Department Hours required for production: Backyard Chef Master Chef Total hours required Hourly rate Total direct labor cost
Expert Solution
trending now

Trending now

This is a popular solution!

steps

Step by step

Solved in 4 steps with 3 images

Blurred answer
Knowledge Booster
Budgeting
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
Recommended textbooks for you
FINANCIAL ACCOUNTING
FINANCIAL ACCOUNTING
Accounting
ISBN:
9781259964947
Author:
Libby
Publisher:
MCG
Accounting
Accounting
Accounting
ISBN:
9781337272094
Author:
WARREN, Carl S., Reeve, James M., Duchac, Jonathan E.
Publisher:
Cengage Learning,
Accounting Information Systems
Accounting Information Systems
Accounting
ISBN:
9781337619202
Author:
Hall, James A.
Publisher:
Cengage Learning,
Horngren's Cost Accounting: A Managerial Emphasis…
Horngren's Cost Accounting: A Managerial Emphasis…
Accounting
ISBN:
9780134475585
Author:
Srikant M. Datar, Madhav V. Rajan
Publisher:
PEARSON
Intermediate Accounting
Intermediate Accounting
Accounting
ISBN:
9781259722660
Author:
J. David Spiceland, Mark W. Nelson, Wayne M Thomas
Publisher:
McGraw-Hill Education
Financial and Managerial Accounting
Financial and Managerial Accounting
Accounting
ISBN:
9781259726705
Author:
John J Wild, Ken W. Shaw, Barbara Chiappetta Fundamental Accounting Principles
Publisher:
McGraw-Hill Education